this is a great base recipe! I used a mixture of red spanish onions, and yellow onion. sliced thin, then carmelized them for over an hour. I used 2 minced garlic cloves, 5 c. beef broth, 1c. chicken broth..deglazed my pan with 1/2C. white wine (DO DEGLAZE YOUR PLAN!! use something - red wine, vermouth, champagne, sherry,, it *really* adds to the flavor!!!), then put it all in my slow cooker on low, for the rest of the afteroon (3 hours?), with bunches of fresh thyme, and some crushed bay leaves. before eating, I grated some fresh parmesan, and put 'a small handfull' into the bottom of each bowl, then ladled the soup into my FOS bowls,, with a slice of toasted french bread (next time I think I will make the croutons, as the sliced bread was a little hard to cut through after baking. I think a 'stuffing/crumb' topping would be better IMO). used a thin slice of gruyere overtop each bowl, w/ some chopped chives. VERY IMPRESSED. will make again, pronto
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this is a great base recipe! I used a mixture of red spanish onions, and yellow onion. sliced...