Iapos;d like to make Stephanieapos;s (Crockpot 365 heroine and personal crockery inspiration) French Onion Soup tonight. Iapos;ve made heavy meals the past several days and want something a little lighter. I also really, really donapos;t like a lot of chunks in a soup, and this recipe has almost nothing in it.
But therein lies the problem Iapos;m worried that, even though I prefer something completely sippable, my husband will come home for dinner and basically be given hot juice Has to be a happy medium somewhere.
Iapos;m curious, and I come to those more experience with crockery than myself, is there anything else I can add to it that would be tasty, perhaps a little more substantial, without going overboard? Iapos;ve never actually -had- French Onion Soup before, so I wonapos;t be comparing it to anything. Iapos;m not a huge fan of wet bread; maybe cubed chicken instead of toasted bread on top? Any suggestions or comments of, "Doofus, just do it the way youapos;re supposed to" welcome. :P
--2 cans of beef broth
--3 T butter
--2 yellow onions
--1/2 T granulated sugar
--1/4 cup cooking sherry (or dry white wine would probably work)
--1/2 t kosher salt (you might need more if your butter isnapos;t salted)
--slices of brown rice bread (or french bread)
--gruyere cheese (swiss could work too)
The Directions.
--heat your crockpot to high and plop your butter in to start melting
--slice the yellow onions into rings
--break up the onion slices with your fingers, and rub them around in the melted butter
--add the beef broth, sugar, salt, and sherry
--cook on high for 6-8 hours or low for 10-12. It takes a while for the onions to get translucent and pliable
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