The hubs and I LOVE French Onion soup, it is one of our all time favorite things to eat. The problem is, it takes FOREVER to cook it right. It takes so long and it’s a very meticulous process. One wrong move and the entire pot can be ruined. So I set out on a mission, to find a recipe for French Onion soup that could be made in the crock pot and left to simmer all day without damaging it or having it come out overcooked. I googled and found a few recipes but none of them looked like they would taste like my perfected from scratch recipe. So, I basically just adjusted my personal recipe a bit and tried it out tonight and it came out unbelievably delicious. This is my new favorite way to make our favorite soup! I hope that you try it out, share it with friends, and don’t forget to leave feedback!
. 3 Large White Onions
. 3 Medium Sized Yellow Onions
. 1/2 Cup Butter
. 2 Tblsp Brown Sugar
. 8 Cups Beef Broth
. 3 Beef Bullion Cubes
. 4 Chicken Bullion Cubes
. 2 Tblspn Minced Garlic
. 2 Tblspn Dried Parsley
. 6 Bay Leaves
. 1/2 Cup Merlot or other Dry Red Wine
. Canola Oil
. 1 Bag Texas Toast Croutons
. 1 Package Provolone Cheese Slices
. Oven Safe Soup Bowls (I recommend Pyrex)
(I know, it looks like a lot, but I promise, this is a really easy recipe)
In large skillet, melt butter over medium-low heat
Quarter the white onions, and slice the yellow onions (I prefer this because it gives some different texture to the onions)
Add onions to the skillet and caramelize over medium-low heat
Add the brown sugar and continue to cook for about 5 minutes, stirring frequently
Turn crock-pot to “LOW” and add 4 cups of beef broth, garlic, bullion cubes, and bay leaves
Add wine to skillet and cook on low for an additional 3-5 minutes, stirring continuously
Remove skillet from heat and add contents to crock pot
Add parsley and remaining beef broth, stir
Cover and cook on “LOW” for 8 hours
At some point during the day, preferably in the beginning so that all of your prep work is done, add 1/2 inch canola oil to medium skillet and fry croutons evenly over medium-low heat. This is an important step, it’s important to slowly cook them until they are a darkened golden brown color then remove them from the heat and place them on a plate with paper towels to soak up the excess oil. They need to cool COMPLETELY throughout the day, which is why I recommend doing this right after you put all of your ingredients into the crock pot, then going ahead with this step so that it’s all done and knocked out quickly. You could also do this the night before and let them sit in a ziplock bag with paper towels until you need them the next day. Doing this process will ensure that when you add your croutons to the soup later, they won’t get soggy, if you don’t care whether your croutons are soggy or not, then you can eliminate this completely and not even worry about it.
Ok, so you’ve got your croutons cooling on a plate/bowl/bag whatever with paper towels and your soup is in the crock pot steadily cooking.
Enjoy your 8 hours! (this could cook longer if you needed it to, depending on work schedule, you could leave it 9 hours and everything would likely still taste just fine)
When it comes time to eat your delicious soup…..
Place the top rack in your oven close to the broiler. I place mine on the 2nd rack because the first rack is a little too close for comfort. I’m always terrified that I’m going to burn the cheese.
Take your oven safe soup bowls and place them on a cookie sheet
Place 1 slice of provolone cheese in the bottom of the bowls.
Add soup from crock pot to bowl until bowl is about 3/4 of the way full.
Add 5-7 croutons and place 2 more slices of cheese on top
Place cookie sheet in oven and BROIL only until cheese is browned on top. Do this at your discretion, I leave mine in about 5 minutes. Keep your eyes on it, because the cheese can burn really quickly depending on several factors.
Serve with a glass (or two) of the remaining wine from the bottle.