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Prep Time: 15 Minutes Cook Time: 255 Minutes |
Ready In: 270 Minutes Servings: 3 |
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This is about the best onion soup I've been able to come up with. Tastes better than any restaurant onion soup I've ever had. Ingredients:
1/4 cup butter, melted |
1 large sweet onion (such as vidalia®), cut into thin slivers |
1 small red onion, cut into thin slivers |
2 cloves garlic, minced |
4 cups beef stock |
3 tablespoons brandy |
2 teaspoons soy sauce |
2 teaspoons worcestershire sauce |
salt and ground black pepper to taste |
2 cups italian-style seasoned croutons |
3 slices provolone cheese |
Directions:
1. Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
2. Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
3. Cook soup on High for 4 to 5 hours.
4. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
5. Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
6. Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.
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