It’s been cooler here. A lot cooler. Like highs in the high 60s and lows in the 40s.
Last night we had to turn on the heat. And this morning, I had to layer Little Miss up for school. Because it’s 40s in the morning and high 60s to low 70s in the afternoon.
I love it. And with cooler weather comes soups and stews. They make me happy.
So when I saw this post over at How Sweet It Is, I got a tad bit excited. I love French Onion Soup. Add to that that this french onion soup is cooked in the crockpot all day and I’m completely in love.
If you like French Onion Soup, you will like this. I followed the recipe exactly and it turned out perfectly. It does make a lot so I decided to freeze half of it for a later date. I also added more salt. I recommend tasting before serving and adjusting salt and pepper to your preference.
Crockpot French Onion Soup
[adapted from Tyler Florence]
makes a giant pot, about 8-10 servings
4 medium sweet onions, thinly sliced
3 garlic cloves, minced
4 tablespoons of butter
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
3 tablespoons flour
8 ounces of beer
64 ounces of low-sodium beef stock
2 tablespoons fresh thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
gruyere cheese, sliced
Set your crock pot on high, then add onions, garlic, brown sugar, butter, salt and balsamic and mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramely and brown on the edges. Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, and pepper, then turn heat down to low, cover and cook for 6-8 hours.
Before serving, cut french bread or baguette into slices. Fill soup bowls to the top, then cover with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Be careful when serving as bowls will be hot!