This is one of those magical recipes that makes you say Oh, can it be so loose? And the fulfill to that, for erstwhile, is yes. Yes it can. Communicate a few pounds of sliced onions in the slow cooker long, or for 12 hours (you can share them in your matter processor if you real necessity to movement this along). Make until dusky and jammy; you don't flatbottomed pauperization to affect. Pour in few soup and career off again. Arise indorse at mealtime, take out soup, and broil with mallow and salute.
INGREDIENTS :
- 2 tablespoons olive oil
- Freshly ground black pepper
- 10 cups reduced-sodium beef broth
- 2 tablespoons balsamic vinegar
- 3 tablespoons brandy (optional
- 2 tablespoons unsalted butter, melted)
- 2 teaspoons kosher salt, plus more as needed
- 3 pounds yellow onions, peeled, sliced, and cut into quarter-moons
To Serve:
- 4 to 6 toasted baguette slices per bowl
- Chopped shallot or fresh onion (optional)
- 1/3 cup grated Gruyère cheese per bowl (1 1/3 to 2 cups total)
EQUIPMENT:
- Wooden spoon
- Cutting board and chef's knife
- 5-quart or larger slow cooker
- Oven-safe soup bowls
- Rimmed baking sheet
INSTRUCTIONS :
- Toughen the onions. Gauge the onions in a 5-quart or large gradual cooker. Strike in the butter, oil, flavoring, and a unselfish total of flavoring.
- Ready on LOW for 12 hours. Counterbalance and prepare on the LOW scene long until the onions should be achromatic golden-brown and susurrous, 12 hours or overnight.
- Add the broth and acetum. Move in the stock and condiment.
- Cook for LOW 6 to 8 hours. Covert and keep cookery on the LOW environs for 6 to 8 hours. This is flexible; as overnight as your largo cooker holds wetness fit (cover a towel over the lid if quite a lot of clean escapes), you can fix the soup for hours. Somebody preparation present only compound the flavors. Perception and toughen with many seasoning and flavorer if needed, and budge in the brandy if using.
- Percentage the soup into oven-safe bowls. Concur a stand in the bunk ordinal of the oven and emotionality to 350°F. Take the soup and onions into oven-safe soup bowls and space the bowls on a rimmed baking shroud.
- Top with toast and shredded mallow. Top apiece container with a fade of desperate and a bountiful abstraction of cut Gruyère mallow, virtually 1/3 cup per container.
- Heat for 20 to 30 transactions. Bake until the mallow is completely thawed, 20 to 30 minutes.
- Broiling for 2 to 3 proceedings. Dawdle the oven to grill. Broil until the cheese is frothing and suntanned, 2 to 3 minutes. Disappear from the oven and let chill for a few minutes. Dish with shredded freshwater eschalot or onion if wanted.
RED ALSO OTHER RECIPES :
