Tank Cooks French Onion Soup

Thanks, Liam Harris, Cory DiMaria, Jordan Walecki, and Katie Nelson, for the recipe suggestion. 

Send recipes to NJTank99@gmail.com 

Ingredients

• 3 large white onions sliced 
• 3 tablespoons butter 
• 64 ounces of beef broth 
• 1 tablespoon Worcestershire sauce
•  1 clove garlic, minced 
• ⅓ cup dry sherry 
• 4 sprigs fresh thyme or 1 teaspoon dried thyme 
• 1 bay Leaf 
• 8 slices of French bread * stale or dry is best 
• ¾ cup shredded Gruyère cheese 
• ½ cup shredded Emmental cheese
•  6 tablespoons shredded Parmesan cheese

Directions:

1. In a large non-stick pan, cook onions and butter over medium-low heat until golden and caramelized. (About 20 minutes).
2.  Once golden, add to the slow cooker along with the remaining ingredients except for bread and cheese. 
3. Cook on low for 6 to 8 hours. 
4. Remove and discard the bay leaf and ladle the soup into bowls. Top with dry bread slices and cheeses. Broil for 2 to 3 minutes or until cheese is melted and browned.