I could not be more THRILLED with this!
I love French Onion Soup, but hated the carmelizing step! This method omits the standing around, making the slow cooker do all the work while you're sleeping.
And the next day, after adding the beef broth and sherry, you can cook the soup on low all day, or until you are ready to plate it up.
Brilliant!
And the house smells incredible for 24 hours!
I will always make French Onion Soup this way from now on!
Lee
French Onion Soup in the Crockpot
3 lbs. yellow onions, peeled, cut in half then sliced
1 teas. sugar
2 T. butter
2 T. olive oil
2 boxes beef broth or stock
1/2 cup sherry
few sprigs fresh thyme, if you have it
Gruyere cheese, grated
French bread
Chopped green onions
Place onions, butter, sugar, olive oil in crockpot and cook on low overnight, or 10 to 12 hours, until onions are very brown.
Add broth, sherry and thyme. Cook on low another 10 or so hours (doesn't matter how much longer than say 6 hours you go), until ready to serve.
Toast slices of French bread for croutons. Preheat oven to 375. Dish the soup into individual oven-proof bowls. Place a crouton on each serving and cover with grated cheese. Heat in the oven until the cheese melts, then place under broiler for a few minutes until cheese is browned.
I love French Onion Soup, but hated the carmelizing step! This method omits the standing around, making the slow cooker do all the work while you're sleeping.
And the next day, after adding the beef broth and sherry, you can cook the soup on low all day, or until you are ready to plate it up.
Brilliant!
And the house smells incredible for 24 hours!
I will always make French Onion Soup this way from now on!
Lee
French Onion Soup in the Crockpot
3 lbs. yellow onions, peeled, cut in half then sliced
1 teas. sugar
2 T. butter
2 T. olive oil
2 boxes beef broth or stock
1/2 cup sherry
few sprigs fresh thyme, if you have it
Gruyere cheese, grated
French bread
Chopped green onions
Place onions, butter, sugar, olive oil in crockpot and cook on low overnight, or 10 to 12 hours, until onions are very brown.
Add broth, sherry and thyme. Cook on low another 10 or so hours (doesn't matter how much longer than say 6 hours you go), until ready to serve.
Toast slices of French bread for croutons. Preheat oven to 375. Dish the soup into individual oven-proof bowls. Place a crouton on each serving and cover with grated cheese. Heat in the oven until the cheese melts, then place under broiler for a few minutes until cheese is browned.
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