Most of French Onion Soup fun is the wondrous crusty melty cheese top. The weekend at Uncle Meat & Potatoes and Auntie EQ's was perfect for taking advantage of their working oven. If you don't have a broiler or oven to finish off the crusted cheese top, add the cheese to the bottom of the bowl, then the crouton, and ladle steaming hot soup on top. It won't look as spectacular, but it's still a good eat.
Winner, Loser or Meh
This was very good. Good enough to write and post about. We had it for a late lunch and everyone ate it all up very quickly with little conversation until their individual two cup soup crocks were empty. My only complaint is that the Vegetable Better than Bouillon has an intense celery seed like flavor and I was not thrilled to end on those bitter notes. It was, however, infinitely better then the version last week. Any readers who know of a drop dead wonderful substitute for beef broth in vegetarian cooking, please pass on your finds. I'd love to try them.
I used a 6 quart crock for this
See and use Caramelized Onion recipe for the base. The following amounts for this batch of onion base was cooked overnight on low until it reached the color in the picture below:
- 3 Tbls butter
- 5 large onions, peeled, thinly sliced
- 5 cloves of garlic, peeled, minced
After the Caramelized Onion base has finished, add to the crock the ingredients below. Cover and cook on high for about on hour:
- 1 Tbls soy sauce
- 6 cups vegetable broth (Vegetable Better than Boullion and water)
- 1 1/2 tsp fresh thyme, chopped or 1/2 tsp dried thyme
- 1/3 cup dry sherry
- pepper to taste
- 3/4 pound Gruyere cheese, grated
- 6 slices crusty french bread or 12 large garlic croutons made from single slices of baguette