Regardless of what flavors you use I find ising my crock pot is the easiest way to make this classic soup.
1 large sweet onion
4 Tablespoons butter or 1/4 cup garlic olive oil
2 teaspoons Mrs Dash
1 1/2 teaspoon herb d'provence
1 teaspoon Hungarian paprika
1 teaspoon pepper
2 large cubes bullion cubes*
1/2 cup wine*
4 cups stock*
Sometimes I use chicken bullion, white wine, and chicken stock. Other times I use beef bullion, red wine, and beef stock. Both are delicious but I find the chicken version to be a little lighter and the beef one to be a bit richer. And yes, you can add bullion to 4 cups of water in place of the stock.
If I am really being indulgent I'll use Better Than Bullion Lobster bullion and Bar Harbor Foods Lobster Juice. Then I will top it with garlic toasted sour dough bread smothered in brie and place delicate bits of loster claw meat on it before I broil it carefully. Luckily Bar Harbor Foods has canned lobster meat that is better in both flavor and freshness than some lobster I've eaten in restaurants!
Of course you can always choose to use vegetable bullion, beer, and vegetable broth too. That's what I love about cooking. I am in complete control of the delicious flavor I crave at any particular moment.
To make this simply slice the onion and place in a crock pot add butter and seasonings into crock pot and cook on high for one hour. This allows the onions to absorb flavors from the bullion and carmelize with absolutely no effort required.
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