A Creamy and Savory Irresistible French Onion Soup
I know it seems as though I have been on a soup kick. When the cold weather hits, it’s all I want to eat. An irresistibly delectable soup has a way of making the chilled air more bearable.
I currently have this cooking in the crock pot and I find myself repeatedly opening the lid to breathe in the wonderful aroma. I wish you could smell my kitchen right now. This slow-cooker method delivers a creamier soup with lots of onions that melt during the cooking process. Top it with some cheesy goodness and croutons and take pleasure in all the flavors it bestows.
Crock Pot French Onion Soup
- 5 large Sweet Onions, thinly sliced
- 1/2 cup Butter, melted
- 2 tablespoons Olive Oil
- 2 tablespoons Sugar
- 1 tablespoon Thyme
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 Bay Leaf
- 1/4 cup White Wine
- 5 cups Beef Stock
- Shredded Cheese of your choice for garnishing, I prefer Mozzarella or Gruyère
- Turn a 5 to 7 quart crock pot on high, add the butter and oil, cover until the butter is melted.
- Add the sliced onions, sugar, thyme, salt, pepper, and bay leaf. Stir the onions until they are coated with the butter and seasonings.
- Cover and cook on high for 7 to 8 hours, until the onions are caramelized to a deep golden brown.
- Add the wine and beef stock. Cover and cook the soup on high for an additional 30 minutes.
- Remove the bay leaf before serving and garnish with shredded cheese.