Sunday, October 12, 2014

French Onion Soup from start to finish!

I began with a recipe from my dear friend, Becky Turner, sadly Becky left this walk of life a couple of years ago...however, she left us with a wealth of information when it came to decorating tablescapes with her Art Deco collections of Fiesta, etc. She also held a vast knowledge of culinary creations, gardening and was always willing to share!

Caramelised (Becky's spelling) Onions

1 stick butter
3 lbs. sweet onions such as Vidalias

Place stick of butter in Crock Pot or Slow Cooker. Peel and slice onions in 1/4" strips. Cover & cook on low until a dark mahogany color. Normally 12-14 hours.

I also added 1 tsp. fresh ground pepper and 3 sprigs of thyme to my onions while cooking. Removed stems prior to finishing for French Onion Soup.

The next morning...I added 2 bay leaves, 1/2 cup Red Moscato wine, 3 cups beef broth and simmered on low for 6 hours. Remove bay leaves.

Finishing touches...made 1" thick pieces of garlic toast from French bread to top the bowl of soup. Top with  2 slices of  Swiss cheese and place under broiler until melted and bubbly.

Just waiting for the garlic toast & cheese before going under the broiler!