French Onion Soup
A beautiful caramelized onion soup topped with toasted bread and an ooey gooey cheesy blend. Perfect for those fall and winter months.
Have I mentioned that my mother can’t cook?
Of course I have! Well she mentioned to me that she was craving some French Onion Soup; and the promptly added that she would be impressed if I could pull it off because not many French Onion Soups are good. DAMN HER!!! She knows I can’t resist a challenge; heck everyone knows that all you have to do is tell me I can’t do something because by god I will show you I CAN!
So, needless to say off to the kitchen I went…cursing her under my breath followed by the “I’ll show her! Tell me I can’t make soup…”. My teen years were fun; I’ll leave it at that. Ha ha ha! Miss Emma’s mouth and stubbornness is my karma.
This soup starts by caramelizing the onions and honestly that is the hardest part – being patient to let them do their thing. From there the crockpot does the work until it’s time to melt the cheeses. So here you go, a beefy hearty, flavorful soup that is sure to please your senses.
Oh…and mom said it was perfect! Ha, I told her to put that in her pipe and smoke it…tell me I can’t make soup….coming from the woman who can’t cook at all…. Love you mom!
French Onion Soup
- 5 large white onions sliced
- 6 Tbsp butter
- 4 Tbsp brown sugar
- 64 oz Beef Broth
- 1 Tbsp Worcestershire sauce
- 3 cloves garlic minced
- ⅓ cup dry sherry
- 1 tsp dried ground Thyme
- 1 Bay Leaf
- 8 slices dry French bread
- 1 cup Gruyere cheese shredded
- 1 cup Swiss cheese shredded
- ½ cup fresh parmesan cheese
In a large non-stick pan, cook onions, butter and brown sugar over medium low heat until golden and caramelized. (About 20 minutes).
Once golden, add to the slow cooker along with remaining ingredients except bread and cheeses.
Cook on low for 6-8 hours.
Remove and discard bay leaf and ladle the soup into bowls; top with dry bread slices and cheeses.
Broil 2-3 minutes or until cheese is melted and browned.
If you don't have dry bread, slice your loaf and dry it in the oven at 300 degrees for about 5-7 minutes; cool completely or use croutons.