Easy French Onion Soup

By Colleen Delawder
January 24, 2018
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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

Serves: 4

Soup

  • 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

Garnish

  • French Bread
  • Freshly Shredded Cheese
  1. Liberally grease a crockpot with butter.
  2. Peel and slice each onion in half, and then thinly slice each half with a sharp knife or mandoline.
  3. Place the sliced onions in a crockpot with olive oil and sea salt; mix well.
  4. Cover and cook for 8 hours on low heat.
  5. Place the onions in a large Dutch oven over high heat.
  6. Cook for two minutes and then sprinkle with the flour.
  7. Stir to combine, and cook for 3 minutes stirring constantly.
  8. Add the remaining soup ingredients and allow to come to a boil.
  9. Reduce the soup to medium heat and cook for an additional 20 minutes.
  10. Preheat oven to 350 degrees.
  11. Cut the French bread into 1-inch cubes and place the cubes on a baking sheet.
  12. Bake for 12 minutes, stirring every 3 minutes to prevent burning.
  13. Top each bowl of soup with shredded cheese and a handful of the French bread croutons.

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