Even though the temps really haven’t dropped yet, I’m happy to say that it’s soup season. I LOVE soup. Instant comfort in a bowl.
Growing up, I had a friend who called me every night and asked what we had for dinner. She was curious, but probably also a bit jealous because her mom never cooked. There were nights when we’d have soup as our main dish. A nice hearty one, like Pasta e Fagioli, was common…or Mom’s Chicken Soup…so many options, and all so good. And my friend would be in shock. “Soup? For dinner? That’s not a meal.”
Oh, yes it is. And a pretty good one at that.
These days, I love breaking out the oldies but goodies, while also experimenting with other recipes. And I can do that even when I’m going to be out for most of the day, thanks to my trusty crockpot. It’s a great tool for many kinds of soups, like this one.
I don’t own any of those little soup crocks, you know, that you stick under the broiler when making french onion soup the traditional way. I never found a good enough reason to buy them and have them take up a lot of cabinet space. And because of that, I never made french onion soup…until now.
This method is just as delicious, and super easy…perfect for people on the go, or who don’t have soup crocks 🙂
Crockpot French Onion Soup
from Smashed Peas and Carrots
3 onions, sliced
3 tablespoons butter
3 tablespoons AP flour
1 tablespoon worcestershire sauce
1 teaspoon sugar
1/2 teaspoon pepper
2 (32 ounce) containers beef broth
French bread, sliced
Turn crockpot on high, add butter and let melt. Add onions, cover, and cook for 45-60 minutes until they have caramelized.
Mix flour, worcestershire, sugar and pepper in a bowl. Slowly add mixture, along with broth, to crockpot, stirring well while adding. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Top bread with cheese and toast for about 20 minutes at 250 degrees. Pour soup into bowls and top with bread slices.
Linked to: Tastetastic Thursday