The 24-Hour French Onion Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: > 5 hrs
Ingredients:
5 cloves garlic, minced
4 shallots, chopped
3 medium Vidalia onions, chopped
1 medium yellow onion, chopped
1 bunch green onions, chopped
1 leek, chopped
1 tablespoon brown sugar
1/2 cup dry sherry
2 tablespoons butter
3 tablespoons sea salt
2 tablespoons freshly ground black pepper
6 cups beef broth
5 cups chicken broth
4 tablespoons quality beef base, not bouillon powder
French bread, cubed
10 slices Provolone cheese
10 slices mozzarella cheese
Directions:
The night before, combine the garlic, shallots, Vidalia onions, yellow onions, green onions, leek, brown sugar, sherry, butter, salt, and pepper in the crock pot. Mix gently.
Cover the crock pot and cook on the lowest setting for 6-8 hours, stirring once or twice during the cooking time. If your crock pot cooks "hot" you may need to add some liquid during the cooking time to keep the onions from burning.
Add the beef broth, chicken broth, and beef base. Turn the heat to high and cook for 1 hour then turn the heat again to the lowest setting and cook for 4-6 more hours or until ready to serve.
When ready to serve, preheat the oven to broil.
Ladle the soup into heat-proof crocks and place the crocks on a rimmed baking sheet. Add the bread cubes to the crocks and top each with a slice of provolone and mozzarella. Place the baking sheet in the oven and broil until the cheese is melted and golden brown.
Serve immediately (be sure to warn your guests that the bowls are very hot).
Recipe Location: https://www.cdkitchen.com/recipes/recs/225/The-24-Hour-French-Onion-Soup122246.shtml
Recipe ID: 93119
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