I stick by the idea that many of the best ideas were formed by sheer laziness. I was sort of running out of food, but really didn't want to make a trip to the grocery store until I had a full list of items I needed. Looking around the kitchen, I found a stack of onions waiting in the cupboard, so I ventured to make some French Onion Soup. Not to mention it's another slow cooker recipe, so I enjoyed coming home to another great-smelling house last week.
The slightly altered beef broth is cooked with onions, then topped with french bread. I actually used some sourdough because that's what I had on hand, just make sure it's a hard-crusted bread. On top of that is freshly grated Swiss cheese. You can either put the cheese on top of the bread and bake it in the oven until melted, then float them in your soup...or you can float the bread in the soup, smother the whole thing with cheese, and break out a butane blowtorch to melt it all down. Is the butane torch necessary? I doubt it, but I have to find some sort of excuse to use it! You can do the same with a broiler, but make sure your dishes are oven-safe.
6 medium Panoche Sweet onions (or another sweet onion)
3 cloves of garlic
2 tablespoons butter
2 (14.5-ounce) cans beef broth
3 teaspoons Worcestershire sauce
2 cups water
French or sourdough bread
8 ounces Swiss cheese, grated
Thinly slice the onions and mince the garlic. In a heavy skillet over medium heat, melt the butter and add the onions. Cook until soft with frequent stirring, about 15 minutes. Add garlic and continue to cook for an additional 5 minutes. You want to soften everything up, do not brown them. Place into a slow cooker and add the beef broth, Worcestershire sauce, and water. Give everything a good stir and set the slow cooker to low heat for 6 - 8 hours. Ladle soup into bowls, then slice the bread 1/2" - 3/4" thick, float in the soup, and top with grated cheese. Using a blowtorch, carefully melt the cheese on top. Alternatively, you can toast the bread with cheese on it in a broiler or toaster oven, then float that on top of your soup. Serves 8.