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Carmelized Onion Soup Recipe

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This recipe for Carmelized Onion Soup is from With Love from Mary's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 c. sliced onions (about 1-1/2 lbs)
1 tbsp minced garlic
1 tbsp sugar
1/2 tsp salt
1/8 tsp freshly ground pepper
1/4 c. butter, melted
1-1/4 c. red wine, divided
2 (14-1/2 oz.) cans beef broth
1 c. water
6 slices stale French bread
1-1/2 c. (6 oz.) shredded Swiss Gruyere or Emmentaler cheese.
Directions:
Directions:
Place onions and garlic in 3-1/2 to 6 qt. slow cooker. Sprinkle with sugar, salt and pepper. Pour butter and 1/4 c. of the wine over onions and garlic; toss to coat. Cook, covered, on low heat 8-9 hrs or until onions are tender, deep brown on edges and reduced to about 3 cups. In medium saucepan, bring broth, remaining 1 c. wine and water to a simmer over high heat. Reduce heat to low; simmer 10 to 15 minutes. Meanwhile, toast bread slices. Stir hot broth mixture into onion mixture; ladle into 6 bowls. Top each serving with bread slice and 1/4 c. cheese.
Number Of Servings:
Number Of Servings:
6 (1-1/2 c.) servings
Personal Notes:
Personal Notes:
*Use food processor to slice onions. They can be sliced the night before, wrapped tightly and refrigerated.

 

 

 

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