Onion Soup

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  • 1/4 cup(s) butter melted
  • 1 sweet onion (Vidalia, large) cut into thin slivers
  • 1 red onion (small) cut into thin slivers
  • 2 clove(s) garlic minced
  • 4 cup(s) beef stock
  • 3 tablespoon(s) brandy
  • 2 teaspoon(s) soy sauce
  • 2 teaspoon(s) Worcestershire sauce
  • salt and pepper to taste
  • 2 cup(s) Italian-style seasoned croutons
  • 3 slice(s) provolone cheese


  1. 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.

  2. 2. Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker.

  3. 3. Season with salt and black pepper.

  4. 4. Cook soup on High for 4 to 5 hours.

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

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

  7. 7. Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.
August 2013

This recipe is a personal recipe added by skippie325 and has not been tested or endorsed by MyRecipes.

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