I got home from Mother’s Day brunch at Georges Brasserie (which was lovely) and it turned into a rainy, gross day. I wanted something warm and cozy but not too heavy because I ate well at brunch…and these onions I got on the way back from Darlington Raceway at McLeod Farms were calling my name. I also wanted something easy and hassle free as it had been a long weekend.
How could I not turn them into a delicous French Onion soup on this rainy Sunday?
I used the Google machine and found a basic Betty Crocker recipe that I used as a guide.
I chopped the onions. Melted 2 tablespoons of butter and put them in the slow cooker for an hour as directed.
I then mixed as directed
a tablespoon or so of worstershire sauce
3 tablespoons of flour
and a teaspoon of sugar together and added into the slow cooker along with about 6 cups of beef broth.
Set the slow cooker for three hours and walked away.
About two hours in…I noticed that the onions were not as carmelized or as soft as I would like. So…I punted. I took the onions and added some olive oil, a tablespoon of butter and some salt and pepper and put them in a pan to carmelize. So glad I did.
It took about 25-30 minutes to get them looking this yummy. I added them back into the broth in the slow cooker, added some chopped thyme and let them cook for another hour.
After the hour I put some in a bowl, added some crusty bread and some parmesean cheese and put it under the broiler for just a few minutes.
Easy. Breezy. Cozy. Yum.