This article brought to you by Goodwin’s Market
Article by Victoria Heerschap
While the soup is technically cooked in the crock, categorizing this meal as a slow cooker meal is cheating a bit. Ladling the cooked soup into ramekins and then finishing it in the oven the traditional way is totally unavoidable for true French onion soup. Besides, a decent part of the allure of this soup is that cheesy, baked in bit of baguette that really ties it all together.
French Onion Soup Recipe
Ingredients:
3 large yellow onions
4 tbsp. butter – cubed
1 tsp. brown sugar
1 ½ tsp. kosher salt
1/2 tsp. ground black pepper
8 cups beef broth
1/4 cup red wine
1 tsp. Worcestershire sauce
2 bay leaves
1 tsp. dried thyme – crushed
1 French baguette – sliced
1 cup Gruyere cheese – shredded
1/2 cup asiago cheese – shredded
Directions:
Preheat your slow cooker on high.
Prepare the onions by slicing them thinly.
Add the sliced onions, butter, brown sugar, salt, and pepper to the crock of your slow cooker, cover, and cook on high for 3 hours, until the onions are very tender.
Stir the onions, then add in the beef broth, red wine, Worcestershire, bay leaves, and thyme. Continue cooking, covered on high for 3 more hours.
Remove the bay leaves and spoon the soup into ramekins.
Preheat your broiler.
Top the soup with slices of baguette, then sprinkle liberally (bread and soup) with the asiago and Gruyere cheese. Arrange the ramekins on a baking sheet, then place under the broiler for 2 – 3 minutes, or until the cheese is melted. Serve immediately, but be careful, those ramekins are hot!
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.