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Author Notes: The key to this recipe, which is my go-to for an after-work quick dinner when it's cold and I'm tired, is to have a supply of caramelized onions on hand at all times. Since I learned you can do these in the slow-cooker, my refrigerator is never without them. And I must confess, I often forego the crouton/broiler thing in favor of a good ol' grilled cheese sandwich. - Kayb
Easy caramelized onions
- 3 pounds yellow or white onions
- 1 stick butter
- 1 teaspoon salt
French Onion Soup
- 1 1/2 cups beef broth
- 1/2 cup red wine
- 1/2 cup caramelized onions
- 1/4 teaspoon dried rosemary, crumbled
- 1 slice French bread
- 1/2 cup grated Gruyere or other cheese of choice
- salt and pepper to taste
- To caramelize the onions: Peel onions, slice in half vertically and then slice thinly. Put in slow cooker, sprinkle with salt, top with butter cut into tablespoon-sized chunks, and cook on low for about 18 hours. Stir occasionally. Will make about 4 cups of caramelized onions.
- Heat together broth, wine and onions to a boil; reduce heat, add rosemary, and simmer about 10 minutes. Taste and correct seasonings. Pour into ovenproof bowl, top with French bread and cheese, and run under broiler until cheese is melted, bubbly and starting to brown.
- In the alternative, just stir some grated Parmigiano into the soup and eat with crackers or crostini, or make yourself a grilled cheese sandwich. Oh, and drink the rest of the wine, since you had to open the bottle anyway.
- This recipe was entered in the contest for Your Best Onion or Garlic Soup
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