I love French Onion Soup. Love it. Of course I love the melted cheesy crouton on top (who doesn’t?)…but I love the savory flavor and sweet, soft onions too. A great cold weather dish…that is even easier in the crock pot. I’ve been wanting to try a crock pot version for a long time and I seized the opportunity today. Carpe diem for the new year!
Most FOS recipes call for beef broth which won’t fly with hubs so I modified the beef broth in the original recipe with chicken broth and worcestershire sauce. Combined with the tang of the balsamic vinegar, I didn’t miss the flavor of the beef broth at all. The finished soup was really rich and caramel colored.
Crockpot French Onion Soup
Makes a huge crock, probably 8 servings.
4 medium sweet onions, thinly sliced
3 garlic cloves, minced
4 Tb of butter
2 Tb balsamic vinegar
2 Tb brown sugar
1/2 tsp sea salt
3 Tb flour
8 oz of beer (I used Stella Artois because that’s what I had)
64 ounces of low-sodium chicken broth (I used Better Than Bouillon and made 8 cups of broth)
1 Tb Worcestershire sauce
1 Tb dried thyme
1/2 tsp black pepper
Garnish: baguette crostini or croutons + grated cheese (parm, cheddar, or swiss)
Set your crock pot on high and add the butter to melt, then add garlic, brown sugar, butter, salt and balsamic and mix until combined. Add onions and stir to coat the onions with the balsamic mixture. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramely and brown on the edges.
While the onions are softening, make your broth (if not using cartons) and add the Worchestershire sauce to the broth and set aside until ready to add to your soup. When the onions have softened after an hour add in flour, stir thoroughly, and let sit for 5 minutes. Add in beer, broth mixture, thyme, and pepper, then you have two options:
Option #1: turn heat down to low, cover and cook for 6-8 hours.
Option #2: keep the heat on high, cover and cook for 4 hours.
[I opted for #2 since I wanted to have this for dinner.]
To serve, turn your broiler on low and ladle your soup into oven-safe bowls. Float your crostini or croutons on top of your steaming soup and cover with sliced or grated cheese of your choice. Broil for a few minutes until cheese is brown and bubbly.
And the end result is a really flavorful, delicious FOS that is good enough to make it, well, here. Even hubs cleaned his bowl (and that’s a huge compliment!). This soup will leave you French Onion Fabulous in less than 6 hours (including prep) so it’s a great option for a weekend meal.
[Cook often, and eat well!]