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
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Ingredients
- Soup
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1 tablespoon
Unsalted Butter
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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
Directions
-
Liberally grease a crockpot with butter.
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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.
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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.
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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.
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Top each bowl of soup with shredded cheese and a handful of the French bread croutons.
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