I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
With Fall well under way and the cooler weather on the horizon, Mom and I couldn’t wait to start stirring up some warm, delicious homemade soups. One of our favorites is this Crock-Pot French Onion Soup recipe that’s super easy to throw together, not to mention decadent, cheesy and delicious. Normally French Onion Soup recipes can be tedious and time consuming, but this one is perfect because you can do it all in your slow cooker and accomplish other tasks while it simmers away 🙂
Ingredients:
- 4 tbsp. butter
- 1 tbsp. olive oil
- 2 ¼ pounds yellow onions (3 large), finely sliced
- 1 clove garlic, finely chopped
- 1 tsp. soft thyme leaves
- 1 bay leaf
- Freshly ground pepper
- Salt
- 2/3 cup red wine (use a wine you could drink – I like a nice Merlot)
- 4 cups beef stock
- 1 – 2 tbsp. brown sugar
- 1 baguette, cut into 1” thick slices
- 1 ½ cup grated Gruyere cheese
Heat butter and olive oil in large Dutch oven over medium high heat. Add the onions, garlic, thyme and bay leaf and cook, stirring, over medium heat until the onion softens and starts to color, about 10 to 12 minutes. Transfer the mixture to your slow cooker, cover with wet parchment paper pressed down onto the onions (this is important as it helps keep the moisture in the onions) and the lid and cook on low for 5 to 6 hours. Turn the slow cooker to high, remove the lid and parchment paper, and cook uncovered for 20 minutes to darken the onions, stirring from time to time. Now add the wine, stock, sugar (to taste) and salt and pepper. Cover and cook for another hour on high.
About 10 minutes before the soup is done, you will want to make the gooey, cheesy croutons for the top. Preheat your broiler. Place the slices of bread on a cookie sheet. I then brush the slices of bread on top with either butter or olive oil, your choice. Then I mound the shredded Gruyere on the slices of bread. Place the bread under the broiler a couple of minutes until the cheese is melted and browned. Watch closely as this will only take a couple of minutes. You then place one to two of these on top of your bowls of hot soup.
Enjoy!