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!
- 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.