Hours of simmering make this delicious onion soup the perfect bowl of rich stock and silky onions. Topped with melty cheese toast, it will warm your heart as well as your belly.
Today I am doing something a little bit different around here. I was invited by the adorable Tammi from Momma’s Meals to do a blogger exchange she calls Featured Friday. She chooses a dish from my site and I choose one from hers and we post the results together. It sounded like a lot of fun! I’ve been reading Tammi’s blog for a while now and her friendly, casual writing style makes every recipe approachable. I especially love the letters she writes to her two sweet children. She’s honest about the challenges of motherhood while still clearly head over heels in love with them both. I chose to make her French onion soup because it’s still a little bit chilly in Dubai, and this soup is one of my favorites. I was almost tempted by her Baked Parmesan Pork Chops and her Honey-Roasted Carrots with Walnuts. Such lovely dishes. But I love a good crock pot recipe, so soup it was! I can't wait to see what she has chosen to make of mine!
Ingredients for four or five good bowls
1 red onion
1 white onion
1 yellow onion
1 large shallot – total weight of oniony things: 1 lb 9 3/4 oz or 730g
5 cloves garlic
2 tablespoons butter
2 tablespoons or 30ml balsamic vinegar
1 tablespoon brown sugar
3 tablespoons flour
1 can (11.1oz or 330ml or your nearest equivalent size) medium to dark beer (I only had lager so my soup ended up lighter but still tasty.)
6 1/3 cups or 1.5 liters beef stock
Leaves from 2 sprigs fresh thyme (plus some extra for garnish)
1/2 teaspoon sea salt
Few good grinds of fresh black pepper
Bread – one slice per bowl. I used slices of baguette but any will do nicely.
Cheese to cover each bread slice. (Pick your favorite, semi-hard to hard) I used a Tomme made from sheep’s milk.
Peel then slice your onions and shallot very thinly. Mince the garlic.
Turn the crock pot to high. Add onions, garlic, sugar, butter and balsamic vinegar.
After that hour or so, sprinkle on the flour and give the whole thing a good stir.
Add in the beer, stock, thyme and salt and pepper. Reduce heat to low and cook for eight hours.
Prior to serving, put the broiler or grill on in your oven. Toast your bread slices in the toaster then top with slices of your chosen cheese.
When the cheese toast is ready, lift the pieces off the foil, making sure to scrape up any cheese that melted over the side, and gently lay one on top of each bowl of soup. Garnish with more fresh thyme.
Thanks again for choosing me for this week's Featured Friday, Tammi! It was such fun!