Friday, August 12, 2011

Crock Pot French Onion Soup

I could eat french onion soup every single day. Seriously. I could. But sadly I don't. But when I make this recipe there is enough for me to eat a bowl everyday for about a week. That makes me super happy =) This can be made in the crock pot or stove. I prefer the crockpot, but that means I have to start it in the morning. I only forgot to once, so I made it on the stove. Tastes great either way, but I think with the crockpot the taste is bolder because it's cooked for so long. Try it, you'll love it!

Ingredients:
4 TB organic butter
3 large sweet onions
2 cartons organic beef broth (I use Pacific, unless I have homemade broth in the freezer, I use that. You need about 50-60 oz)
1 TB sugar, organic
1/2 cup cooking sherry
1 ts sea salt
1 ts Worcestershire sauce, organic if you can find it
1 slice of bread for each bowl (I just use plain 'ol sandwich bread because it's easy and I always have it, but feel free to french bread)
1 slice of provolone, preferably organic, for each bowl.


Directions:
Whether using the stove or crockpot the directions are the same, just cooking time will be different. Melt the butter in the bottom of crockpot (on high) or pot on medium. Slice onions into rings or half rings (I prefer half rings for some reason). Throw the onions in the pot with the butter and toss. Add the broth, sugar, sherry, salt, and worcestershire. For the crockpot, cook on low 10-12 hours, or on high 6-8 hours. On the stove you'll want to cook for atleast an hour (bring to boil and then simmer). If you can let it simmer longer than an hour please do. You'll know it's done when the onions are translucent.

Toast bread until hard but not burnt. Place bowls on a cookie sheet. Ladle soup into bowls. Lay a piece of bread in each bowl and top with a piece of cheese. Put under broiler for a few minutes. Stay close and keep an eye on it. You want it melted and bubbly....a little brown is good but don't let it burn. Very carefully remove from broiler and use potholders to serve. This recipe makes a lot of soup, I'm talking maybe 12 servings. So it'll feed a crowd, or you'll have tons of leftovers (smile). But you can also pretty easily cut the recipe in half. Make sure to taste every few hours in case it needs more flavor. Make this a staple, you'll love it!

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