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Angela_id, your French onion soup!

11 years ago

I made your crockpot French onion soup today and we loved it!! I didn't have Beef broth so I used chicken broth and added beef bouillon and some worcestershire.
It's being put in my keeper binder now.

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ravencajun Zone 8b TX

7 years ago

I am copying this it will be in the to do list.

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Comments (18)

sjerin
11 years ago
I made it too, at least the vegetarian version so dd can eat it too. Delish. Thanks so much for the recipe!
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angelaid
11 years ago
Awww ... I'm coming to your house for leftovers! Glad you liked it!
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This is our current favorite recipe - undoubtedly it would be better if made with homemade stock, but that's one of those things I just never seem to get around to. We don't bother with the large bread croutons - we just sprinkle regular croutons over the top of the soup (Musso's Cheese and Garlic are great!), then lay a couple of slices of Jack cheese and some Parmesan on top before broiling. Becky * Exported from MasterCook * French Onion Soup Gratinee Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 1 teaspoon salt 2 large red onions -- thinly sliced 2 large sweet onions -- thinly sliced 1 can chicken broth -- (48 fluid ounce) 1 can beef broth -- (14 ounce) 1/2 cup red wine 1 tablespoon Worcestershire sauce 2 sprigs fresh parsley 1 sprig fresh thyme 1 bay leaf 1 tablespoon balsamic vinegar salt and freshly ground black pepper -- to taste 4 thick slices French or Italian bread 8 slices Gruyere or Swiss cheese -- at room temperature 1/2 cup shredded Asiago or mozzarella cheese -- at room temperature 4 pinches paprika 1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy. 2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread. 3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. 4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one. 5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately! Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - NOTES : 11-26-07 Made using croutons instead of bread, with Jack and Parmesan cheese. Used 1 teaspoon dried thyme.
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Hi Dave, I'm interested in your comments about the book not being a Ball publication and not meeting USDA guidelines. How can they do that??? Nowhere does it say anything about it being a Canadian book; in fact, it was printed in the US and is a Time, Inc. book. Also, the welcome says, in part, the following: "Since 1884, the Ball name has been recognized as the most reliable authority in home food preservation and is associated with the science, tools, knowledge, and tried, true, and safe recipes that help home cooks preserve and savor the fresh goodness of their kitchen gardens year after year. At the Fresh Preserving Test Kitchen, we take our trusted role very seriously and have developed precise and documentable testing standards for all of our recipes to ensure the safety of each and every one. We've worked closely with the engineers on The Jarden Home Brands Quality Assurance Team in Muncie, Indiana, to ensure every recipe is not only wholesome and delicious but also as safe as possible." All this, along with the title, had me thinking it used Ball test kitchens in the US and tested under USDA guidelines. Geez!!!! How can I tell if a recipe is or, more importantly, ISN'T safe?? Okay, that's a rhetorical question (unless someone has an answer). It's just frustrating that they are selling the book as one thing and it's another. Okay, I'll stop spouting now. :) Kathy
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I don't want to hijack a soup thread. Also don't want to get into the reasons I'm mostly vegetarian, but it's a lot about how food is grown and processed. If you want to know more you can click on the link. Food and Water Watch is a group I have worked with in the past. It's just an FYI, no need to debate it here. Cheap food often has "externalities" associated with it, but a person's gotta eat. I try to eat food from folks I know a little bit about how they do things, and unfortunately I know way too much about how chicken is processed for my own good . . . https://www.foodandwaterwatch.org/FSIS_Cancer Chicken_Fit for Human Consumption But the small batch processed organic chicken from my local farmer is twice as expensive . . . Edited to add that I just put my own "stuffed cabbage" soup in the freezer, so that makes three kinds so far--minestrone, dutch brown bean and now the cabbage. Perusing the freezer, I think I have two more to go--chicken with mixed vegetables and wide noodles, (that's the most easy peasy one I know, I just cook a couple chicken breasts in some broth, cut them up and then add frozen mixed vegetables, wide noodles and Mrs. Dash garlic and herb seasoning.) Both Dad and husband like it. Then I have some bits and bobs of seafood which will go into something like cioppino but with maybe some shell pasta and sans mussels, we can't afford mussels but I use canned clams. Then I'm thinking some type of creamed vegetable chowder . . . I have a lot of frozen vegetables to clear out. And then maybe some Dutch split pea to use up the last of some smoked sausage I got on sale. With a freezer full of soups I can maybe continue my bread lessons this winter . . .
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grams33
11 years ago
Please -I missed that recipe-will someone reprint it or tell me where to find it? Thank you in advance
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angelaid
11 years ago
This only makes about 2 big bowls, I double the recipe (for just 2 of us)

Crockpot French Onion Soup

2 cans of beef broth
3 T butter
2 yellow onions
1/2 T granulated sugar
1/4 cup cooking sherry
1/2 t kosher salt (you might need more if your butter isn't salted)
slices of brown rice bread (or french bread)
gruyere cheese (swiss could work too)

Heat your crockpot to high and plop your butter in to start melting
slice the yellow onions into rings
break up the onion slices with your fingers, and rub them around in the melted butter
add the beef broth, sugar, salt, and sherry
cook on high for 6-8 hours or low for 10-12. It takes a while for the onions to get translucent and pliable

Before serving:
--preheat oven to the broiling option
--toast 4 slices of the bread that you are going to use. That Trader Joe's brown rice bread needed to be toasted twice in my toaster to get to the desired crunchiness.
--cut gruyere cheese into slices
--put the cheese onto the toasted bread, and carefully float the bread and cheese on the top of the soup
--remove stoneware from crockpot and place the UNCOVERED stoneware into the oven
--broil for a minute or two--the cheese should be all melty and turn a golden color

ladle into 4 bowls.
grams33
11 years ago
Angelaid-thank you so much for answering so quickly. We are having VERY cold weather here and soup is so good.
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kittiemom
11 years ago
Angelaid, thanks for sharing! I love French onion soup and will definitely try this. What size crock pot do you use?
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angelaid
11 years ago
Mine is a big oval one. No idea how many quarts.
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User
11 years ago
I've never had French onion soup, is it a strong onion taste?
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Jasdip
Original Author
11 years ago
I made mine in the small round one........the ones from the 70's era. 4 quarts? I used 3 onions and 1 carton of broth, 1/2 cup vermouth, so about double the recipe.

Joann, not a strong oniony flavour at all. It mellows as it cooks long.
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jewels_ks
11 years ago
I made the soup tonight and it was delish! I did it a little different since my daughter is a vegetarian. I used vegetable stock and a splash of white cooking wine. I also toasted my bread, retoasted it with cheese, and then put the bread in the serving of soup.
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Jasdip
Original Author
11 years ago
We were talking about it again today and I think I'll make it again tomorrow. Couldn't be easier, cooking in the slow cooker all day!
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Jasdip
Original Author
11 years ago
We were talking about it today, and I think I'll make it again tomorrow. It couldn't be easier, cooking all day in the slow cooker!
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kittiemom
11 years ago
I made the recipe this morning and it simmered all day. I used my 3.5 qt crock pot since my big 6 qt was still soaking from the crock pot lima beans last night. We bought focaccia bread. We use the big 16 oz. soup mugs, so we toasted the bread, then put the cheese on top and put the mugs in the broiler to allow the cheese to brown. It's delicious!

I made the original recipe and didn't double since the smaller crock pot wouldn't hold that much. That was enough for a full mug each for each of us. Next time, I'll probably wash the big crock if it's dirty and use it so we have enough for two meals.

DH loves it too! We both love French onion soup, but this is the first time in almost 20 years of marriage that we've made it at home.
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Jasdip
Original Author
11 years ago
I doubled it, and it fit in my round one, which is from the 80's era. Orange metal outside with the brown removable insert, Sunbeam Heritage Pot, LOL. It has the knob that turns to Low, High and Auto. 4 quart, maybe? I have a large 6 or 6.5 quart oval electronic one, but that's much too big.
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kittiemom
11 years ago
I think a 4 qt would be perfect. It was about to overflow in the 3.5. I may make an even bigger batch next time in the 6 qt & try freezing it.
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Sally Brownlee
11 years ago
I used miso paste in place of beef broth once and it was really, really good.

Fewer calories and vegetarian...

I think I will have to try your recipe in my pressure cooker tonight!
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angelaid_gw
7 years ago
Had to bump this to the top, because I forgot all about it. We'll be making again soon.
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