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Author Notes: Using a crockpot to caramelize the onions for French Onion Soup makes it a whole lot easier to make this classic dish on a weekday night. —Colleen Delawder
- 1 tablespoon Unsalted Butter
- 4 Large Sweet Yellow Onions
- 1/3 cup Extra Virgin Olive Oil
- 1 teaspoon Ground Sea Salt
- 3 Tablespoons All-Purpose Flour
- 32 ounces Carton Low Sodium Beef Broth
- 14.5 ounces Can Low Sodium Chicken Broth
- 1 tablespoon Ketchup
- 1 tablespoon Steak Sauce
- 1 teaspoon Finely Ground Black Pepper
- 1/2 teaspoon Ground Sea Salt
- 1/4 teaspoon Dried Thyme
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Hot Sauce
- French Bread
- Freshly Shredded Cheese
- Liberally grease a crockpot with butter.
- Peel and slice each onion in half, and then thinly slice each half with a sharp knife or mandoline.
- Place the sliced onions in a crockpot with olive oil and sea salt; mix well.
- Cover and cook for 8 hours on low heat.
- Place the onions in a large Dutch oven over high heat.
- Cook for two minutes and then sprinkle with the flour.
- Stir to combine, and cook for 3 minutes stirring constantly.
- Add the remaining soup ingredients and allow to come to a boil.
- Reduce the soup to medium heat and cook for an additional 20 minutes.
- Preheat oven to 350 degrees.
- Cut the French bread into 1-inch cubes and place the cubes on a baking sheet.
- Bake for 12 minutes, stirring every 3 minutes to prevent burning.
- Top each bowl of soup with shredded cheese and a handful of the French bread croutons.