French Onion Soup (Slow Cooker)

By McLean

Ingredients

• 6 Vadalia onions (approximately 2 1/2 lbs.), about 3 - 4 inches in diameter, stem and root ends sliced off, peeled and left whole
• 1 stick of butter
• 3-4 cups caramelized onions (from above)
• 6 cups beef broth
• Salt and pepper to taste
• 6 toasted rounds of French bread
• 1 cup freshly grated Parmesan cheese

Preparation

Step 1

Place onion and butter in a slow cooker and cook on low 12 - 24 hours until the onions are deep golden brown and very soft. Cannot be over-cooked.

Use the onions and liquid to flavor soup, stick, stews. They make wonderful addition to risotto, a perfect pasta sauce and excellent pizza topping.

For onion soup:

Add broth to the onions and cook on high until hot. Preheat the broiler to high with the rack in the upper third of the oven. Divide the soup among six oven proof bowls. Top each with a slice of bread and add several tablespoons of cheese. Place the bowls on a rimmed baking sheet and broil until only the cheese is bubbling. Serve immediately.