2 Red onions
2 Yellow onions
2 White onions
3 tbsp. butter
2 tsp. olive oil
2 tsp. sugar
1 tbsp. all purpose flour
1 box beef stock (32 oz.)
3-4 cans Campbell’s
White wine vinegar*
2 tbsp. brandy*
½ cup dry
2 Beef bouillon cubes*
Salt and pepper
Cheese (provolone or swiss works best)
Turn your crockpot on high and put a couple tablespoons of butter and a splash of olive oil in the bottom.
Chop up the onions, shallots and garlic and put into the crockpot, stirring to coat. Put the lid on and put a dishtowel over the lid. Leave it for 2 hours or so, stirring occasionally. After 2 hours, add 2 teaspoons of sugar. Stir it in good, put the lid back on, cover with the towel and go another 2-3 hours, stirring occasionally. Onions should be semi-transparent and golden brown.
Next, add the following, in order: 1 tbsp all purpose flour; 1 tbsp red wine vinegar or sherry vinegar; 2 tbsp brandy; ½ cup dry white wine or white cooking wine; Stir all of this together, then add: 1 large package of beef stock (about 32 oz) and 2-4 cans of Campbell’s beef consomme. Toss in 2 beef bouillon cubes and stir everything together.
Last, chop up some fresh thyme and add to the soup with whatever salt and pepper spices you want. Option to add: chopped cilantro, chopped green onions (3” slices). Toss those in.
Next is up to you: you can cook it on high, but not recommended. Low is better, leaving it to cook all night on warm is best.
Next day: stir, sample, tweak and eat! Put some type of bread or croutons on top, and cover with cheese, like provolone or swiss. Stick it under the broiler for a minute to brown the cheese.