– Sounds like a plan. I would make the soup right up to the point of putting on the bread & cheese. It should keep for several days in the fridge. Just add the bread & cheese before serving. Now you have me wanting to make this! LOL!!!
– Wow this is awesome and congrats on the Blue Ribbon. I saw a recipe for crock pot french onion soup in the Taste of Home magazine but didn’t like some of the ingredient combinations. Since this is a tried and true by the Kitchen Crew (wow that rhymed) I am going to save and print it and try your version!
– It is my guess that the Debbie Downer didn’t even TRY this recipe as she complained about using a crock pot to make it….you know, too many dishes. Well, I like using my crock pot as it frees me up to make other things for dinner while the soup is cooking. I’m sure that this is a great tasting soup and I like the ease in preparation. Will definitely try this soup sometime. Have had it saved since it was featured the first time.
Ingredients
6 medium sweet onions, thinly sliced
1 clove garlic, minced
2 Tbsp butter, unsalted
2 can(s) beef broth, 14 ounce
2 tsp Worcestershire sauce
1/4 tsp freshly cracked black pepper, or to taste
8 slice french bread, 1 inch thick
8 slice swiss or gruyere cheese
1/4 c dry sherry, if desired
Directions
1. In a large skillet, cook onions and garlic on low heat in hot butter for about 20 minutes and stir several times.
2. Transfer onion mixture to a 5-quart crock pot. Add beef broth, Worcestershire sauce and 1 cup water. Cover and cook on low for 6 hours or on high for 3 hours.
3. Before serving soup, toast bread slices with cheese slice on top. (Broil for 3 minutes or until cheese is light brown and bubbly).
4. Ladle soup into bowls and top with toast. Makes: 8 servings
Last Step: Don’t forget to share!