Some are “soup people” and some are “salad people.” I have never been a “soup person.” I remember being little and sitting at the dinner table tortured with the thought of even taking one bite of my mom’s homemade vegetable soup. To this day I just can’t do it; don’t ask me why.
It wasn’t until recently that I came to love French onion soup. One of my very favorite additions to any meal are caramelized onions (or cheese, or bread), so a whole meal dedicated to onions, cheese, and bread? I’m in!
Last week I got the brilliant idea to try making it myself.
What. A. Great. Idea!
For the crock-pot lovers who frequent my blog….this one is for you! Quick and easy to throw together, easy-to-find ingredients, and a whole lot of flavor!
Special thanks to Jessica, once again, for another amazing recipe! You rock!
French Onion Soup…in the Crockpot!
fills a large pot, about 8-10 servings
- 4 medium or 3 large sweet onions, thinly sliced
- 3 garlic cloves, finely minced
- 4 tablespoons of butter
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 3 tablespoons flour
- 8 ounces of beer ( I used a Budlight because that’s all we had)
- 32 ounces of low-sodium beef stock
- 32 ounces of low-sodium vegetable stock
- 2 tablespoons fresh thyme
- 1/2 teaspoon black pepper (I added more as the flavors developed)
- 1/2 teaspoon Celtic sea salt (I added more as the flavors developed)
- high quality, french bread
- Mozzarella, cheddar, swiss, or gruyere cheese, sliced ( I used Trader Joe’s raw milk white cheddar)
With your crock pot on high, add onions, garlic, brown sugar, butter, salt, and balsamic. Mix until well combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are slightly caramelized and brown on the edges. Add flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, vegetable stock, thyme, and pepper, turning heat down to low. Cover and let simmer for 6-8 hours.
Before serving, cut french bread or baguette into fairly thick slices (about 1 1/2 to 2 “). Put bread in an oven safe bowl and fill soup to the top. Optional: add another thin slice of French bread or baguette to the top. Then cover with a slice of cheese, depending on your preference. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Be careful when serving as bowls will be hot!
Nutritional Profile (1 bowl with 2″ slice French bread and 1 oz slice of cheddar): 338 calories, 16.5 g fat ( 9.9 g sat), 32 g carbohydrate, 2.1 g fiber, 6 g sugar, 15.7 g protein, sodium content varies depending on stock used and how much extra salt you throw in
QUESTION: Are you a soup or salad person?