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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! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ French Onion Soup -- Crockpot ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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. |
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. |
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! |
I never made onion soup before. What kind of onions did you use in your recipe...white, yellow, red, sweet? Thanks.
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Originally Posted by MattieMae
(Post 5551902)
I never made onion soup before. What kind of onions did you use in your recipe...white, yellow, red, sweet? Thanks.
I guess those are yellow ones? |
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.
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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
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Originally Posted by May in Jersey
(Post 5552076)
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
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! |
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. |
You're Welcome Q+E!!
I hope everyone reports back as to what they think of this brew :) |
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