The 24-Hour French Onion Soup
Scott Myers
Ingredients:
5 cloves garlic, minced
4 shallots, chopped
3 medium Vidalia onions, chopped
1 medium yellow onion, chopped
1 bunch green onions, chopped
1 leek, chopped
1 Tbsp brown sugar
1/2 cup plus
3 Tbsp dry sherry
2 Tbsp butter
3 Tbsp sea salt, plus more to taste
2 Tbsp freshly ground black pepper, plus more to taste
6 cups beef broth
5 cups chicken broth
4 Tbsp quality beef base (no cubes)
French bread, cubed, for serving
Provolone and mozzarella cheese, for serving
Directions:
In a bowl, mix the garlic, shallots, onions and leek with the sugar and 3 Tbsp of the sherry. Place in a slow cooker with the butter and a pinch of sea salt and pepper. Cover and cook on low setting for 6 to 8 hours (overnight). Add the beef and chicken broth, beef base, salt, pepper and remaining sherry. Turn heat to high and cook for several hours (morning to early evening). Right before serving, preheat oven to broil. Place soup in soup crocks. Place bread in soup, and top with a slice each of Provolone and Mozzarella. Broil until cheese browns then serve.