Crockpot French Onion Soup

[BradyBzLyn...Mo 2,023]

I picked this one up on America's Test Kitchen.  I've made it twice now and it's amazing.

 

A few notes...

I haven't had sherry or apple butter on hand so I used white wine and just skipped the apple butter completely.

 

If you want to make this vegetarian, leave out the marrow bones and swap the beef stock with veg stock.

 

I've roasted the marrow bones in the oven, but when they made this on tv they put them in the microwave for 8 minutes.

 

 

 

Serves 6 to 8

After quartering, slice the onions pole to pole for substantial slices that will hold up to long cooking (see pictures below). Beef bones are stocked in the freezer or meat section of supermarkets.

Ingredients

• SOUP
• 2 pounds beef bones (see note)
• 4 tablespoons unsalted butter
• 6 large yellow onions (about 4 pounds), quartered and cut into 1/4-inch-thick slices
• Salt and pepper
• 1 tablespoon brown sugar
• 1 teaspoon minced fresh thyme
• 5 tablespoons all-purpose flour
• 3/4 cup apple butter
• 3/4 cup dry sherry
• 1/4 cup soy sauce
• 2 cups low-sodium chicken broth
• 2 cups low-sodium beef broth
• CHEESE CROUTONS
• 1 loaf French bread, cut into 1/2-inch slices
• 2 1/2 cups shredded Gruyère cheese

Instructions

1. COOK ONIONS Arrange beef bones on paper towel-lined plate. Microwave until well browned, 8 to 10 minutes. Meanwhile, set slow cooker to high. Add butter, cover, and cook until melted. Add onions, 2 teaspoons salt, 1 teaspoon peper, brown sugar, and thyme. Stir flour, apple butter, sherry, and soy sauce together in small bowl until smooth. Pour over onions and toss to coat. Tuck bones under onions around edge of slow cooker. Cover and cook on high heat until onions are softened and deep golden brown, 10 to 12 hours. (Cooked onions can be refrigerated in airtight container for 1 day.)

 

2. FINISH SOUP Remove bones from slow cooker. Heat chicken and beef broth in microwave until beginning to boil. Stir into slow cooker. Season with salt and pepper.

 

3. MAKE CROUTONS Adjust oven rack to upper-middle position (about 6 inches from broiler element) and heat oven to 400 degrees. Arrange bread slices in single layer on baking sheet and bake until bread is golden at edges, about 10 minutes. Heat broiler. Divide cheese evenly among croutons and broil until melted and bubbly, 3 to 5 minutes.

 

4. SERVE SOUP Ladle soup into bowls and top each with 2 croutons. Serve.

 

https://www.cookscountry.com/recipes/5893-slow-cooker-french-onion-soup