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Thread: French Onion Soup -- Crockpot!!

  1. #1
    Power Poster QuiltE's Avatar
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    French Onion Soup -- Crockpot!!

    This is the easiest and most certain way to make French Onion Soup that I've found!
    No more rushing it, and burning the onions for me.

    Now you've got me wanting to brew some up ...
    ... and guess what? only one onion on hand!!

    Hope you enjoy this as much as I do!

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    French Onion Soup -- Crockpot
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    Toss together in crockpot --
    4 large onions, sliced
    2 tbsp. oil
    salt and pepper
    1 tsp. sugar

    Cook til onions are soft and caramelized.
    Time will vary, depending on your crock (approx. 8 to 10 hours on low or on high for 5 to 6 hours,)

    Add and cook til warmed --
    10 oz. can beef consomme
    1 can water
    dried thyme (optional)

    When warmed through, ladle into 4 oven-safe soup bowls.
    Top with piece of bread and shredded swiss and parmesan cheeses.
    Broil.

    Notes:
    * I fill my crockpot with onions and adjust the quantities for the remaining ingredients accordingly.
    * Because I like LOTS of onions and less broth, I tend not to use as much broth as called for.
    ..And of course, depends on the size of those onions!
    * The caramelizing stage does not take as long in my crock.
    * This recipe is very freezer friendly! Thaw and reheat on stove top, in microwave or back in the crockpot.
    * For convenience, I also freeze bread with the parmesan/swiss on top, to simplify preparation later.
    Last edited by QuiltE; 09-30-2012 at 05:38 AM.
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    Sew many ideas ... just sew little time!!
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  2. #2
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    Thank you! Onions are on my grocery list now!

    Another time/work saver is to use croutons atop the serving (they're already 'toasted' and seasoned) rather than toasting bread under the broiler. You can even nuke the serving bowl to melt the cheese or do it under the broiler.

  3. #3
    Power Poster QuiltE's Avatar
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    Oh yes ... the micro is my friend too ... all I need is for it to soften up the cheese to make it gooey.

    A lot of the time I don't bother to shred the cheese and just just plop a slice of swiss cheese on top and the zap it/

    Though the crusty cheese from the broiler is so much nicer and well worth the extra effort!
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    Sew many ideas ... just sew little time!!
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  4. #4
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    I never made onion soup before. What kind of onions did you use in your recipe...white, yellow, red, sweet? Thanks.

  5. #5
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by MattieMae View Post
    I never made onion soup before. What kind of onions did you use in your recipe...white, yellow, red, sweet? Thanks.
    I just use the regular cooking onions that have the orange/yellow skins that are sold in the big mesh bags.
    I guess those are yellow ones?
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  6. #6
    Super Member Teacup's Avatar
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    This soup sounds great. I'll be having a soup supper in several weeks and will make 2 kinds ... this will be one of them! Thanks for sharing.
    Remember the teakettle...it is always up to its neck in hot water, yet it still sings!

    A Proper Tea is much nicer than a Very Nearly Tea, which is one you forget about afterwards. ~ Winnie the Pooh (A.A. Milne)

  7. #7
    Super Member May in Jersey's Avatar
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    thanks so much, I have a new bag of onions, several cans of beef broth and my crock pot is sitting on the kitchen counter, so I'm making some today. May in Jersey

  8. #8
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by May in Jersey View Post
    thanks so much, I have a new bag of onions, several cans of beef broth and my crock pot is sitting on the kitchen counter, so I'm making some today. May in Jersey
    Just remembered something else about making it ... instead of using oil, I use butter.
    Oil works, but ... butter adds so much more delicious flavour!!

    Sorry ... I really should write down my changes on these recipes, so when I share them, I don't forget!
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    Sew many ideas ... just sew little time!!
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  9. #9
    Super Member QandE2010's Avatar
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    Just reading this made my mouth water. I'm off to the store in the am to purchase sweet onions and croutons. Most onions give me heartburn, but sweet ones (Florida Sweet or Georgia vildalia) do not. I can hardly wait for dinner tomorrow night. Yum yum.
    Thanks QuiltE, for sharing this recipe.
    Alma
    Nami to 6

  10. #10
    Power Poster QuiltE's Avatar
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    You're Welcome Q+E!!

    I hope everyone reports back as to what they think of this brew
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    Sew many ideas ... just sew little time!!
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  11. #11
    Senior Member captlynhall's Avatar
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    Wow! Thanks for sharing this. I have only made homemade onion soup once. It was great, but it took hours to caramelize the onion on the stove top. I had no idea it was such a process. Can't wait to try using the crock pot.
    When a dying man asked his pastor "How long does it take to die?" his pastor's heartfelt reply was "A lifetime." Live life to the fullest, but stop now and then to enjoy the sunset.
    Lynda

  12. #12
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by captlynhall View Post
    Wow! Thanks for sharing this. I have only made homemade onion soup once. It was great, but it took hours to caramelize the onion on the stove top. I had no idea it was such a process. Can't wait to try using the crock pot.
    The joy of this is you can set it to brew .... and go off and sew, with no need to fret about it!
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    Sew many ideas ... just sew little time!!
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  13. #13
    Super Member sparkys_mom's Avatar
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    While we are on the subject of onions and the crock pot - it pays to put those onions in the fridge overnight before you start chopping/slicing, etc. I used to hate handling large quantities of onions until I started doing this - now I can do the batch pretty much tear-free.
    Pat

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    Onion soup is one of my favorites, thanks so much for sharing this easy recipe.

  15. #15
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by LenaBeena View Post
    Onion soup is one of my favorites, thanks so much for sharing this easy recipe.
    It's become one of my favourites too ... I can put it on to brew, forget about it and head to the sewing room!! What better?



    Quote Originally Posted by sparkys_mom View Post
    While we are on the subject of onions and the crock pot - it pays to put those onions in the fridge overnight before you start chopping/slicing, etc. I used to hate handling large quantities of onions until I started doing this - now I can do the batch pretty much tear-free.
    It works great, doesn't it!!!
    Last edited by QuiltE; 10-01-2012 at 09:13 AM.
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  16. #16
    Senior Member fatquarters's Avatar
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    Thanks, I will be making this one too. I make it on the stove and it is slow, and needs watched. This sounds so easy.
    When I make it though, I sometime cheat and use croutons instead of bread, I find it doesnt taste soo gooey. And for a nice flavor add a teeny bit of Dijon mustard to your cheese. Yummy
    fatquarters

  17. #17
    Senior Member w7sue's Avatar
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    This is so on my list of recipes to try - will have to try it this weekend.

  18. #18
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    Here's another recipe of it to try. This was in one of the first Crockpot recipe books, 40 years ago and this is the recipe I have used, that long. Am waiting for it to cool to fall here in FL so I can fix it. It'll beat any recipe, homecooked or in a restaurant.

    CROCKPOT FRENCH ONION SOUP
    3 large onions, thinly sliced
    1/2 cup butter or margarine
    6 beef bouillon cubes
    4 cups hot water
    1 Tbs. Worcestershire sauce
    Sliced French bread (or you can use croutons)
    Grated Parmesan cheese

    In large skillet, cook onions in butter until lightly browned. In the crockpot, combine browned onions in the butter, with the bouillon cubes, water, Worcestershire sauce and salt. Cover and cook on low four to six hours. Makes four servings. To serve, top each bowl of soup with a toasted slice of French bread then sprinkle with Parmesan cheese.

    My tips are, I always double the recipe, because it's excellent reheated and I never add the salt, the bouillon cubes tend to be salty. This soup smells so good cooking all day. Hope you enjoy.

  19. #19
    Super Member Anael's Avatar
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    Looks like I need a crockpot
    Eat, quilt, sleep, repeat



  20. #20
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Anael View Post
    Looks like I need a crockpot

    Yes indeed ... it's the best thing ... you can let it do it's thing while you do your thing (ie sit and sew!)
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    Sew many ideas ... just sew little time!!
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  21. #21
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    Quote Originally Posted by QuiltE View Post
    This is the easiest and most certain way to make French Onion Soup that I've found!.........
    QuiltE, I tried your recipe today and the soup is delicious! As you suggested, I substituted butter for oil, and used sweet onions thinly sliced with my mandolin.

    It's nice that you don't have to caramelize the onions in a separate pan, so only one pot gets dirty. I did put paper towels across the top of the pot under the cover to collect moisture while the onions were caramelizing.

    I made a couple of loaves of French bread while waiting on the soup. Thank you for the recipe, the flavor of this soup is fantastic.

  22. #22
    Senior Member w7sue's Avatar
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    Can I use beef broth instead of consomme?

  23. #23
    Power Poster QuiltE's Avatar
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    MattieMae ... glad you enjoyed it! And oh so nice, fresh bread with the soup!

    W7Sue ... sure! why not? I don;t really see the two as being different, though perhaps there is technically a difference? Guess the difference might be only the strength that you would have it as a consomme vs. broth (in other words, not too strong flavoured). If so, then water it down! for the equivalent flavouring.
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  24. #24
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    I've found vidalia onions make the best soup.

  25. #25
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    This sounds SO GOOD! Thanks for the recipe!

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