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Chilly Day Classic French Onion Soup
On a chilly day, there’s nothing more appetizing than a bowl of steaming hot onion soup bubbling away under a blanket of browned cheese.
6 onions, thinly sliced
3 tbsp melted butter
1 tbsp granulated sugar
8 cups good-quality beef broth (or vegetable broth)
1 tsp salt
1 tsp cracked black peppercorns
2 tbsp brandy or cognac
12 slices baguette (about 1⁄2 inch/1 cm thick)
2 cups shredded Swiss or Gruyère cheese
In a medium to large (4- to 5-quart) slow cooker, combine onions and butter. Stir well to coat onions thoroughly. Cover and cook on high for 30 minutes to 1 hour, until onions are softened. Add sugar and stir well. Cover and cook on high for 4 hours, stirring two or three times to ensure that onions are browning evenly. Add broth, salt, pepper and brandy or cognac. Cover and cook on high for 2 hours. Preheat broiler. Ladle soup into 6 ovenproof soup bowls. Place 2 slices baguette in each bowl. Sprinkle liberally with cheese and broil until top is bubbly and brown, 2 to 3 minutes. Serve immediately. Serves 6.
Courtesy of "The Best of Bridge Holiday Classics" by Mary Halpen and friends 2014 © www.robertrose.ca
Reprinted with publisher permission.
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