French Onion Soup CrockPot Recipe

Day 74.

There is nothing better than french onion soup. Nothing!

This is ridiculously easy to make, and tastes like it belongs in a french restaurant. This is a good dish to simmer all day long while you are at work, or while out and about saving the world.

The Ingredients.

--2 cans of beef broth

--3 T butter

--2 yellow onions

--1/2 T granulated sugar

--1/4 cup cooking sherry (or dry white wine would probably work)

--1/2 t kosher salt (you might need more if your butter isn't salted)

--slices of brown rice bread (or french bread)

--gruyere cheese (swiss could work too)

The Directions.

--heat your crockpot to high and plop your butter in to start melting

--slice the yellow onions into rings

--break up the onion slices with your fingers, and rub them around in the melted butter

--add the beef broth, sugar, salt, and sherry

--cook on high for 6-8 hours or low for 10-12. It takes a while for the onions to get translucent and pliable

before serving:

--preheat oven to the broiling option

--toast 4 slices of the bread that you are going to use. That Trader Joe's brown rice bread needed to be toasted twice in my toaster to get to the desired crunchiness.

--cut gruyere cheese into slices

--put the cheese onto the toasted bread, and carefully float the bread and cheese on the top of the soup

--remove stoneware from crockpot and place the UNCOVERED stoneware into the oven

--broil for a minute or two--the cheese should be all melty and turn a golden color

ladle into 4 bowls.

The Verdict.

This was fantastic! It really only serves 4 though---and 2 of them were kids. So if you have a larger family or are serving more adults, you would probably want to double or at least increase by 50%. The flavor and consistency was spot on.

yay!