Three pounds of onions are sure to bring a tear to your eye, but not because of their tear-jerking nature, but because of their incredible potential for flavor. Onions are the most commonly used vegetable in the world. They are also good for you and incredibly delicious! If you are in the mood for some caramelized onion goodness OR you just want an easy hands-off recipe, try this French Onion Soup Recipe out!

Thanks, Shelly!

Shelly Jaronsky is the mind behind this French onion soup recipe. The recipe came about through her husband’s love for French onion soup. Almost every time they would eat out, Mr. Jaronsky would order it, eventually prompting her son to try it.

As fate had it, he couldn’t say no to rich onion notes and delicious cheese either. Shelly had her work cut out for her! After trying some methods at home, she found a simple and easy one that makes the whole family happy.

Should you use a slow cooker or a stovetop?

This is all a question of investment. How much direct time can you contribute to this meal? Ultimately, you can use either to get an incredible result.

For those who want a faster and hands-on experience, the stovetop is for you. It takes less time BUT it is more labor-intensive and requires your attention.

If you are a “toss it into a pot” kinda chef, go with the slow cooker. It ultimately takes longer but most of that time is autopilot and doesn’t require you in the kitchen.

Walla Walla, Vidalia, yellow, white or red, which do I choose?!

Onions have many different variants with their own flavors and profiles. While this recipe could be used with any onion, there are a few that lend themselves to specific flavors you might be after more.

The first category is known as sweet onions. These include names like Vidalia and Walla Walla onions. Caramelization (what happens when you cook onions) naturally brings out the sweetness in an onion so these are an option, but not needed.

Red onions are milder than a white onion and will add a purple tinge to your finished product. While normally eaten raw (salsas and salads), you could use these if you wanted.

White onions and yellow onions are what Shelly recommends for this recipe. White onions break down faster and easier, so keep that in mind. White onions are the “most oniony” and yellow are a happy medium. Shelly uses yellow onions for this one!

Check out this guide for selecting the right onion for your future dishes!

Who doesn’t love cheese?

Even for my slightly lactose-intolerant self, I can’t turn away some good cheese. For this recipe, you want a cheese that has some stretch to it and browns well. Gruyere is the typical choice here, but feel free to freestyle and try your own! Just be aware that packaged shredded cheese is coated in potato starch and can sometimes have issues browning and melting.

Ingredients:

For this recipe you need:

• Sliced onions (3 large ones)
• 1/4^th cup of cubed butter
• 2 teaspoons of kosher salt
• 1 teaspoon of ground black pepper
• 8 cups of beef broth
• ½ cup of dry red wine
• 1 bay leaf
• 1 teaspoon of dried thyme
• 2 beef bouillon cubes
• 2 teaspoons of Worcestershire sauce
• 16 slices of bread (French baguettes are traditional) cut ¼ inch thick
• 8 ounces of grated Gruyere
• ¼ cup of grated Parmesan

Using a slow cooker

1. Place your onions, butter, salt, and pepper in the cooker for 3-4 hours
2. Add your broth, red wine, bay leaf, thyme, bouillon, and Worcestershire sauce and give it a good stir
3. Cook for another 2-3 hours on high heat. Remove the bay leaf and put into oven-safe bowls or dishes
4. Add the sliced bread on each bowl, then cover with cheese
5. Placing each bowl on a baking sheet to catch spills, broil in the oven for 2-3 minutes (keep an eye on this, it can burn FAST)
6. Enjoy!

Using a stovetop

1. Saute your sliced on
   ions in butter on medium heat until golden and soft
2. Season with salt and pepper. Add your bay leaf, broth, thyme, red wine, bouillon, and Worcestershire sauce, stirring thoroughly
3. Bring the soup to a boil and then reduce it to a simmer, stirring occasionally
4. After one hour, take out the bay leaf and ladle into oven-safe bowls
5. Add the bread slices, top with cheese, and place on a baking sheet
6. Broil for 2-3 minutes and then serve!

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Source: Sweet and Savory, Cookies and Cups, Bon Appetite