I worked for a few hours on Friday morning and wanted to get a lot done in the afternoon, so decided to make something easy for dinner! {Crock Pot} French Onion Soup involved some prep work, but caramelizing the onions was worth the time and really made the soup outstanding! After preparing the onions, the crock pot took over for the next four hours and I was able to run errands and get things done around my house! Oh my goodness, did my house smell amazing while this was cooking! I love soups on chilly fall nights and I love easy dinners on Friday nights (like my best crock pot recipes) so this soup was perfect! After a busy day and a yummy dinner, we headed to our friend’s house for a few hours and enjoyed the rest of our night relaxing and hanging out!
recipe from allrecipes
Ingredients
- 6 tablespoons butter
- 4 large yellow onions sliced and separated into rings
- 1 tablespoon white sugar
- 2 cloves garlic minced
- 1/2 cup cooking sherry
- 7 cups reduced-sodium beef broth
- 1 teaspoon sea salt or to taste
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 8 slices of French bread
- 1/2 cup shredded Gruyere cheese
- 1/3 cup shredded Emmental cheese or swiss
- 1/4 cup freshly shredded Parmesan cheese
- 2 tablespoons shredded mozzarella cheese
Instructions
- Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes
- Sprinkle onions with sugar; reduce heat to medium
- Cook, stirring constantly, until onions are soft and browned, at least 30 minutes Stir in garlic and cook until fragrant, about 1 minute
- Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot
- Transfer onions into a slow cooker and pour in beef broth
- Season to taste with sea salt; stir in thyme and bay leaf
- Cover cooker, set on High, and cook 4 to 6 hours (or low for 8 to 10 hours)
- About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler
- Arrange bread slices on a baking sheet
- Broil bread slices until toasted, 1 to 2 minutes per side
- Combine Gruyere, Emmental (or swiss), Parmesan, and mozzarella cheeses in a bowl, tossing lightly
- Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl
- Top with about 2 tablespoons of cheese mixture per serving
- Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes
Nutrition
