Onion Soup

Slightly Sweet Onion Soup with Fontina Cheese Toast

Onion Soup that is Not French Onion Soup. 99.9% French Free!
Course: Soup
Cuisine: Soup
Keywords: cheese, egg, onions, soup, toast
Prep Time 15 minutes
Cook Time 9 hours 20 minutes
Total Time 9 hours 35 minutes

Stuff You'll Need 

  • 3 lbs of yellow onions
  • 1 clove of garlic
  • 1/4 cup of Olive Oil
  • 1 cup of white wine
  • 1 cup of cooking sherry
  • Some sprigs of thyme
  • 6 cups of stock/broth - chicken, beef, moose, veggie…whatever ya got
  • 1 TBSP. of lemon juice
  • 1 baguette of some yummy - crusty bread
  • 2 oz of Fontina Cheese – shredded
  • 1/4 of parmasean
  • Eggs – 1 per person
  • Some parsley.

How to Make It

  • Mince the garlic.
  • Put the olive oil, the wine, the sherry, the onions, the garlic, and the thyme in the Slow Cooker (on High).
  • Wait 7 freaking hours. Stir occaisionally to give yourself something to do.
  • Pour in the broth and wait another 2 hours.
  • With about 30 minutes to go, heat oven to 400° and boil a small pan of water (on the stove not in the oven…d’uh.).
  • Slice the baguette in diagonals and arrange on a baking sheet. Pop in the oven for about 5 minutes, flipping over once (the toast, not you).
  • When water boils take off heat. Use it to poach the eggs.
  • Mix up the cheeses and then sprinkle it all over the baguette slices. Throw them back in the oven for a few minutes to get them melty.
  • Pour soup into bowls. Sprinkle with parm. Drop in the poached egg.
  • Arrange slices of cheesy toast in bowl or around.
  • Garnish with parsley.
  • Eat it.