French Onion Soup
from: Tasty Kitchen
- # Tablespoons Butter
- # 4 whole Medium Sweet Onions
- # 3 cloves Garlic, Minced
- # 2 Tablespoons Balsamic Vinegar
- # 1 Tablespoon Worcestershire Sauce
- # 2 Tablespoons Brown Sugar
- # 3 Tablespoons Flour
- # 2 pounds Beef Roast Or Stew Meat
- # 1 cup Beer
- # 6 cups Beef Stock
- # 2 Tablespoons Fresh Thyme
- # Salt And Pepper, to taste
- # 1 whole Loaf French Bread, Unsliced
- # Shredded Gruyére Cheese
Turn the slow cooker onto HIGH and place the butter in the bottom. While it heats up, thinly slice the onions and mince the garlic. Dump them in the slow cooker with the butter, and add in the balsamic vinegar, Worcestershire sauce and brown sugar.
Stir well to coat and place the lid on. Cook on HIGH for 1 hour, or until the onions are soft and starting to brown around the edges.
Dump in the flour and stir well to coat. Let sit for 5 minutes. (If you want to start prepping this meal the night before, this is a perfect place to stop and place the crockpot insert in the fridge. Continue in the morning.)
Nestle the roast down in the onions and add in the rest of the ingredients, except for the bread and cheese. Cook on LOW for 8-12 hours, until the meat is falling-apart tender. If you used a whole roast, remove it, shred it and then return it to the pot. Taste for seasoning and add more salt and pepper, if needed.
To serve: Preheat the broiler. Ladle the soup into oven-proof bowls (set onto a baking sheet to contain the mess!), filling them about 3/4 full. Place a thick slice of French bread in the top of each bowl and cover generously with shredded cheese. Broil for a few minutes (watching closely so they don’t burn!) until the cheese is all melted and golden!