Ah, bliss! The slow cooker takes the effort out of caramelizing the onions. The soy sauce is unusual, but it beefs up the flavour.
- 6 large onions, thinly sliced
- ¼ cup melted butter 60 mL
- 1 tbsp packed brown sugar 15 mL
- 1 tsp salt 5 mL
- ½ tsp pepper 2 mL
- ¼ cup soy sauce 60 mL
- 4 cups beef broth 1 L
- 4 cups chicken broth 1 L
- 2 tbsp dry sherry or brandy (optional) 30 mL
- 12 slices baguette, about ½ -inch (1 cm) thick
- 2 cups shredded Swiss or Cheddar cheese (approx.) 500 mL
- In a 5- to 6-quart slow cooker, combine onions and butter, stirring well. Cover and cook on High for 45 to 90 minutes, stirring twice, until onions are softened.
- Add brown sugar, salt, pepper and soy sauce. Place two clean tea towels, each folded in half (so you have four layers), over top of insert. Cover and cook on High for 3 to 4 hours, stirring three or four times to prevent onions from sticking and burning on edges of insert, until onions are very soft and deep brown.
- Stir in beef broth, chicken broth and sherry (if using). Leave tea towels off. Cover and cook on High for 1½ to 2 hours, until very hot.
- Preheat broiler. Place baguette slices on a baking sheet and toast on both sides. Sprinkle cheese on one side of each slice and broil for 2 to 3 minutes, until cheese is melted and bubbly.
- Ladle soup into serving bowls and top with cheesy bread.
- Serves 6.
- They say it’s better to be poor and happy
- than rich and miserable. But couldn’t some
- compromise be worked out, like being
- moderately wealthy and a little moody?
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