One of my husband’s favorite soups is French Onion. Every time we go out to eat, if a restaurant has the soup on the menu he orders it. The first time we ever tried to make french onion soup, we burnt the onions (which was years ago). This is round two. I thought there is no better way to prevent burning of the onions other than to slow cook the onions in the crock pot all day.

This recipe yields 8 servings.

Ingredients:
3 TB butter, unsalted
3 extra large onions ( we used a variety red, sweet, and white)
60 oz.s of high quality beef broth
1 TB Worcestershire sauce
3 TB flour
1/4 tsp kosher salt
1 TB brown sugar
3 TB low sodium soy sauce
7 turns on the pepper-mill ( freshly cracked pepper)
1 Bay leaf
1/4 cup Sherry or more beef broth
2 thyme sprigs
4 -5 small garlic cloves,minced

Topping:
8 slices Baby Swiss Cheese or your favorite cheese
Beer bread croutons

Directions:

Slice the onions and add them to the crock pot with the butter and the minced garlic. Start the cooker on high.

Stir the onions every 45 minutes to an hour.

After the first hour add the pepper, salt, thyme, & brown sugar. Continue to stir every hour.

After four hours have elapsed turn slow cooker to low. Add broth, soy sauce, worcestershire sauce, sherry, and flour. Stir well and cover. Cook for 6 more hours. Stirring ever 1 to 2 hours.

Preheat oven to 350 degrees and place amount desired in a ramekin.

Add a few beer bread croutons. Take a few slices of the beer bread (cut into 1 inch pieces) and toast them in the toaster oven for about 8 minutes.

Top croutons with cheese.

Bake for 8 to 10 minutes or until cheese is melted throughout.

Enjoy with a grilled cheese if you please 😉