Bistro onion soup

French onion soup is one of my all-time favorites.  I have tried several recipes over the years and have three other onion soup recipes already posted on this blog. However, this recipe is made in a slow cooker. I prepared the onions at the start of the day, turned on my Cuisinart slow cooker and never looked back. Eight hours later, I had an amazing soup that was delicious and authentic.

Broiled cheese toasts can be added to the top or the soup could be ladled into crocks and broiled the old fashioned way for the cheesy crusty topping admired by most aficionados. Even broiling some cheese and placing on top of the soup will work for a quick alternative.

Easy and classic, I recommend this recipe for your romantic bistro night at home. Served with a side salad or crusty bread and wine will make the evening complete.

Assemble these ingredients: 2 tablespoons margarine, 2 tablespoons olive oil, dried thyme, 1 1/2 large yellow onions,  2 medium red onions, fresh garlic cloves, salt, pepper, 4 cups beef broth, 1/2 cup red wine

Cut the margarine into bits and place in the slow cooker.  Add 4-5 fresh garlic cloves, oil, thyme and then the sliced onions. I slice the onions in medium to large strips.  Sprinkle with salt and pepper.  Cover and cook on low for 8 hours.

If nearby, it will be fine if you give the mixture a stir every couple of hours. Around 7 1/2 hours into cooking, place the beef broth and wine in a sauce pot and bring to a boil.  Add to the slow cooker and continue to cook for 15 minutes on high.

If serving with cheese toast, prepare them under the broiler and place on the soup before serving. I used Swiss and Gruyere cheese broiled on top. Save this recipe, as it is a real keeper. I used inspiration for this recipe from Eating Well magazine, Jan-Feb 2016 issue.