French Onion Soup & Caesar Salad


{Slow Cooker} French Onion Soup  |  Caesar Salad

I have found that the best way to prepare the onions for this soup is to caramelize them in a slow-cooker.  This method requires minimal effort yet yields beautifully golden-browned onions with a wonderful rich flavor.  Turn the onions on in the slow-cooker in the morning and forget about them.  When you return in the evening, French Onion Soup is ready in about 40 minutes.

{Slow Cooker} French Onion Soup

  • 4-5 large yellow onions…peeled, halved & thinly sliced
  • 1 stick unsalted butter, melted
  • 1 bay leaf
  • ½ cup medium-dry sherry
  • ½ cup brandy
  • 1½ cups good, dry white wine
  • 8 cups beef stock
  • 4-6 one inch thick slices French bread
  • 2 tablespoons olive oil
  • 8 ounces Gruyére cheese, thinly sliced
  1. Add sliced onions to the slow cooker and toss with the melted butter.  Place bay leaf into the slow cooker.  Cover & cook on high for 8 hours.
  2. Remove bay leaf and add sherry, brandy, white wine & beef stock.  Replace cover & continue to cook on high 30-40 minutes.
  3. Preheat oven to 400°.  Place French bread slices on a baking sheet and brush both sides of each slice with the olive oil. Bake in oven 8-10 minutes, turning once, or until golden brown.  Set aside.
  4. Ladle soup into individual oven-proof soup bowls.  Top each bowl with a slice of the toasted bread.  Place bowls on baking sheet and cover with a slice, or two, of the cheese.  Increase oven temperature to broil and transfer baking sheet with bowls of soup to the oven.  Bake until cheese is melted & bubbly…about 2-3 minutes.  Serve immediately.

 Classic Caesar Salad Dressing

  • 1 large egg yolk
  • 4 oil-packed anchovy filets, drained
  • 2 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 “pinch” cayenne pepper
  • ½ cup olive oil

Place all ingredients in a mixing bowl and blend with a handheld immersion blender until smooth…about 1 minute.  The ingredients may also be processed in a food processor.



Getting a jump start on tomorrow…Herb-Roasted Pork Subs with Garlicky Spinach

The pork roast sandwiches require the meat to be roasted a day in advance.  The very short amount of prep work for this roast today makes tomorrow night’s dinner super simple.  The onions for our dinner tonight cooked on auto pilot all day in the slow cooker & with this roast in the oven for a few hours, well…the kitchen smelled as if I had been slaving away for hours.  Gotta love when that happens!

Can’t wait for these sandwiches tomorrow night!








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