Growing up, I often heard from my family that soup was a staple in their cold winter months. With lots of mouth to feed, tight budgets due to the winter's break in farming life, eating canned goods, and using water/ broth to stretch it all, soup was a great way to feed the family when food and money was scarce. With full disclosure, I admit I've never much liked most soups, but every once in a while I crave something warm that will fill my belly.
While I don't often make it, French Onion Soup happens to be one of my favorites. Having extra onions lying around along with time off this week, I decided to try out this recipe as the weather has been colder, causing me to crave warmer lighter foods. Using a crockpot makes this super simple, as you don't need to stand over the stove!
Another full disclosure- after working in so many summer camp kitchens, slicing onions never bothers me, so if it does you, use a processor or veggie slicer.
Ingredients:3 Large Onions (Sliced thin)
3 TBSP butter
2 TBSP Brown Sugar
64 OZ Beef Broth
1 TSBP Worcestershire Sauce
1 Clove Garlic, Minced
1/3 Cup Dry Sherry (or another dry red wine)
1 TSP Dried Thyme
1 Bay Leaf
8 Slices Dry French Bread
3/4 C. Gruyere Cheese, shredded
6 Tablespoons Parmesan Cheese
1) Using Crockpot, allow onions, sugar, and butter to caramelize for 6 hours on low. Of course, monitor your onions and your own liking. They should be brown, but not burnt, and some say that if you use the crockpot you don't need the sugars, but I throw it in for the sweetness flavors.
2) After caramelized onions are finished, add the broth, garlic, Worcestershire, thyme, sherry, and bay leaf. You can also salt and pepper to taste, if you desire. Allow to cook for 4-6 hours on high, 8-10 on low.
3) Bread Croutons or Broiled/toasted bread can be used for this recipe, depending on your preference. Broiling bread can take 1-2 minutes each side, making it crispier and harder than a toaster would.
4) After soup is finished, the cheese will need to be melted. Using ramekins or other oven safe bowls, fill up with the soup, top with the toast and cheese, and bake about 20 mins on 350. Of course, if you want, you can toast your bread and cheese together, eliminating this step, but baking/broiling it does give it extra flavor and extra melted cheese!
Personally, I prefer to leave my bread out and use it to "sop" up the soup after I've finished.. but I've always had texture issues with my foods!
*While Gruyere is the best for French Onion Soup, don't make special trips to the store! I'm a big believer in using what's in your fridge and modifying recipes as needed! It may not make it "true" French Onion Soup, but it will still taste marvelous nonetheless!
5) Originally meant as an appetizer, this dish can also be served stand-alone with a salad or charcuterie board! Enjoy!
This looks like a great soup.
ReplyDeleteI love french onion soup but have never mad it myself. Thanks for the recipe!
ReplyDeleteThanks for the recipe. I really like eating soup as it's the best comfort food in my opinion, especially during the Holiday! Do you have a list of the best soup for the Winter? Love to have a collection ready for next year ❤️❤️❤️
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