Crock Pot Challenge – French Onion Soup

I’ve decided to take the Crock Pot Challenge with Peanut Butter Fingers! The challenge is simple – make an effort to use your crockpot more often. The goal is to try 10 new crock pot recipes by the end of February. My first recipe was an easy, rich, and delicious French onion soup.

I pinned a recipe for French onion soup last week, and it’s been floating around in the back of my mind ever since. I mentioned it to Blair yesterday (not knowing that its one of his favorite soups) and he emphatically agreed that is was a brilliant idea for a Saturday night dinner.

The recipe couldn’t be easier to follow or adapt. I used the basics of the recipe above, but made quite a few changes to suit our taste and style. Also, because I can’t read and didn’t buy condensed broth – just regular. So we improvised a bit to make sure the soup still tasted rich and hearty.

We couldn’t resist slathering our favorite roasted garlic and herb compound butter on the toasted bread before topping it with gooey, melty cheese and devouring the magical soup.

Magical soup. I promise, you’ll love it. And the recipe makes enough for a crowd or for a day or two worth of leftovers. Which really excites us.

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French Onion Soup
Serves 10. Adapted from Taste of Home.

– 6 large yellow onions, sliced (~1/2 inch thick)
– 1/2 cup butter, cubed
– 64 ounces beef broth
– 10 ounces vegetable stock
– 1 tablespoon Worcestershire sauce
– 4 bay leaves
– 1-2 tablespoons Rancher Steak Rub seasoning
– Salt and pepper, to taste

– 1 loaf Italian or French bread
– Compound butter
– Mozzarella and Parmesan cheese, shredded

Slice the onions into ~1/2 inch thick rounds. Add to large skillet with 1/2 cup butter. Cover the skillet and sweat the onions on low heat for 45 minutes or so, until they are tender but still crisp.

While the onions are sweating, add beef broth, vegetable stock, Worcestershire sauce, bay leaves, steak seasoning, salt, and pepper to a large (5 quart) slow cooker on low heat. Once the onions are crisp tender, add them to the stock mixture. Let the soup simmer on low heat for 5-8 hours.

When you can’t wait any longer (because your kitchen is going to smell incredible), ladle the soup into oven safe bowls. Spread compound butter onto bread slices and broil for 1-2 minutes on high, until toasted. Place toasted bread on top of the soup, top with shredded mozzarella and parmesan cheese, and broil again for 1-2 minutes, until cheese is gooey.

That’s it! Enjoy the magic. 😉

Want more crock pot recipes?  Check out my Crock Pot Challenge wrap up – 9 easy and delicious slow cooker recipes!

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