French Onion Soup

[Samantha]

What:

8 large onions, chopped in rings

1/2 cup butter

12 cups of condensed beef broth, undiluted

1 1/2 teaspoons of Worcestershire sauce (if you can find the GF kind)

3 bay leaves

GF Bread, cut into cubes

Gruyere cheese (or parmesan, mozzarella or what ever your favorite is, mine is Gruyere)

How:

Saute the onions in butter, until browned a bit. Dump into slow cooker/crockpot. Add broth, Worcestershire sauce and bay leaves. Cover and cook on low for 5-7 hours (or how ever long you are at work, nothing happens if you go an hour or two longer). Remove the bay leaves.

Scoop soup into oven-proof bowls. Add a handful of bread and top with cheese. Melt under the broiler until the cheese browns just a touch. Eat.

2 Tablespoons oil
3 Tablespoons butter
6 cups thinly sliced onions
½ teaspoon sugar
2 ½ quarts broth
½ cup dry white wine
salt & pepper

8 slices French bread
2 cups grated Gruyere cheese

~ Heat oil in a heavy 5-6 quart pan.
~ Add the butter and melt.
~ Add the onions and cook slowly, covered for 10 minutes.
~ Add the sugar and salt.
~ Continue to cook slowly until the onions caramelize and turn a rich brown color
→ Do NOT burn!
→ This will take 45 – 60 minutes.
~ Add wine and cook 5 minutes, still over a low heat.
~ Add stock and check for seasoning.
~ Simmer for 30 minutes.

~ Toast the bread and put one slice in the bottom of each bowl.
~ Fill bowls with soup.
~ Cover with cheese.
~ Broil until cheese is bubbly and slightly browed.
→ Be sure you are using oven proof bowls!
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