Slow Cooker Onion Soup

This is about the best onion soup I’ve been able to come up with. Tastes better than any restaurant onion soup I’ve ever had.

Step: 1

Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.

Step: 2

Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.

Step: 3

Cook soup on High for 4 to 5 hours.

Step: 4

Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

Step: 5

Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.

Step: 6

Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.

Per Serving: 498 calories; protein 16.8g; carbohydrates 30.6g; fat 29.3g; cholesterol 62.1mg; sodium 1043.9mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.