French Onion Soup in a Hurry

By Kayb
February 14, 2010


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

Serves: 1

Ingredients

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
In This Recipe

Directions

  1. 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.
  2. 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.
  3. 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.

More Great Recipes:
Soup|French|Onion|Vegetable|Cheese|Make Ahead|Winter

Reviews (2) Questions (0)

2 Reviews

Bob R. January 3, 2013
May taste great, but you need help with your description. In a Hurry and 18 hours don't Jive!!......
 
Author Comment
Kayb January 3, 2013
Sure they do. First line of the description: "The key to this recipe...is to always have a supply of caramelized onions on hand." I freeze 'em in half-cup portions, in baggies. Soup in 15 minutes.