French onion soup requires a great deal of patience. My first experience making it ended with the bitter, burnt flavor of impatient onion cooking. It takes time to caramelize the sugars in onions. The rich, deep brown color and sweet scent of properly caramelized onions is divine. The slow cooker is perfect for this job. Run it overnight and you'll wake up to perfectly caramelized onions. You can make this soup several days in advance. The flavor actually gets better if you let it sit for a day or two in the fridge.
Try one of these for butter!
|8||(1080g)||onion, sliced||5 minutes|
Try one of these for all-purpose flour!
|3||cups (708g)||vegetable stock, no to low sodium|
|8||slices (170g)||Comte cheese|
|¼||cup (17g)||Gruyere cheese, shredded|