Sure, onions might not leap to mind when you think of holiday gifts. But hear us out: these braised onions from Sweet & Savory Food Gifts, paired with all the all the makings of French onion soup, is a gifting game-changer.
Just spoon the onions into a jar, seal it tight and include the recipe for French onion soup on the tag. Add a loaf of crusty French bread, some flavorful Gruyere cheese and bam! Best. Gift. Ever.
Yield: 2 jars
- 10 large sweet onions, about 8 ½ pounds
- ½ cup unsalted butter, thinly sliced
- 2 tablespoons minced fresh thyme
1. Prep the onions
Trim the ends from the onions, then cut each onion in half lengthwise. Cut each half into ¼ inch thick, moon-shaped slices.
2. Cook 'em low and slow
Place the butter in the bottom of an electric slow cooker. Add the onions and scatter with the thyme. Place the lid on the cooker, set the cooking mode to high, and let sit for two hours.
3. We mean really slow
After 2 hours, use a spatula to stir the onion mixture. Set the timer for another 6 hours and continue to cook the onions on high, without stirring.
4. Cool and store
Turn the power off, remove the cover and give the onions a stir. Let the onions cool in the ceramic insert for 1 hour.
Ladle the onions into jars through a wide-mouth funnel. Let cool completely, then cover and refrigerate. The onions will keep for about 5 days in the fridge.
Winter Weekend French Onion Soup
With the onions fixed in advance, this heavenly soup comes together in literally minutes.
- 1½ tablespoons unsalted butter
- 1½ tablespoons all purpose flour
- 1 tablespoon sugar
- 1 jar braised onions (recipe above)
- 4 cups chicken stock
- French bread
- Gruyere cheese
1. Make the soup
Melt the butter in a large saucepan over medium heat. Add the flour and whisk until the flour is absorbed and begins to turn golden. Add the sugar and whisk to dissolve. Add the onions and stock and bring to a simmer. Season to taste.
2. Assemble and serve
Have ready 6 thick slices of toasted French bread and 6 thick slices of Gruyère cheese. Divide the soup among 6 heatproof bowls. Top each with a bread slice and a cheese slice. Place on a rimmed baking sheet. Broil until the cheese is melted and bubbling. Serve immediately.