Why is this an Easy French Onion Soup? Make it in a crock pot and then a quick broil and you’re done. Dry Vermouth gives this recipe a bold, sophisticated flavor. Make an elegant presentation at the table and turn any meal into a special occasion.
Ingredients
- 4 cups beef broth
- 1/4 cup butter
- 3 cups onion, sliced
- 1 tsp salt
- 1 Tbsp sugar
- 2 Tbsp flour
- 1/4 cup dry Vermouth
- 1 loaf French bread cut into slices
- 1 cup Mozzarella cheese, shredded
Instructions
Simmer beef broth on high in the crock pot while preparing the onions.
Melt butter in a skillet over medium heat. Add onions and stir.
Reduce to low and cook onions for about 15 minutes.
Stir in salt and sugar and continue cooking until the onions are golden brown.
Mix in flour and stir to completely blend with the onions.
Place the onion mixture into the crock pot.
Pour in the dry Vermouth and stir well.
Cover and cook on high for 3 hours.
Serving instructions:
Heat the oven broiler as you fill oven-proof bowls 2/3 of the way with the soup.
Lay a slice of bread on top of each bowl of soup.
Sprinkle cheese on the bread slice.
Place the bowls on a baking sheet and broil just long enough to melt the cheese.
Cognac or even water can be used in place of the dry Vermouth if you prefer.
Serves about 6.
Easy French Onion Soup
Ingredients
- 4 cups beef broth
- 1/4 cup butter
- 3 cups onion sliced
- 1 tsp salt
- 1 Tbsp sugar
- 2 Tbsp flour
- 1/4 cup dry Vermouth
- 1 loaf French bread cut into slices
- 1 cup Mozzarella cheese shredded
Instructions
- Simmer beef broth on high in the crock pot while preparing the onions.
- Melt butter in a skillet over medium heat. Add onions and stir.
- Reduce to low and cook onions for about 15 minutes.
- Stir in salt and sugar and continue cooking until the onions are golden brown.
- Mix in flour and stir to completely blend with the onions.
- Place the onion mixture into the crock pot.
- Pour in the dry Vermouth and stir well.
- Cover and cook on high for 3 hours.
Serving instructions:
- Heat the oven broiler as you fill oven-proof bowls 2/3 of the way with the soup.
- Lay a slice of bread on top of each bowl of soup.
- Sprinkle cheese on the bread slice.
- Place the bowls on a baking sheet and broil just long enough to melt the cheese.
- Cognac or even water can be used in place of the dry Vermouth if you prefer.
