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"I was not made to be subtle..."

September Soups: Crockpot French Onion Soup

September Soups: Crockpot French Onion Soup

Hiiiiii peeps,

I'm back again with our next September soup, and babyyyyy is it a good one. Like I mentioned in the Italian Lemon Chicken Soup post, this is my 3rd go at September Soups, and I cannot believe I haven't done a crockpot recipe yet!

I loveeeee my crock pot and use it constantly. That, along with my rice cooker, are major kitchen essentials. Crockpots are perfect for those people that like to keep it simple. Literally all you have to do is throw the shit in there and leave it (just remember to plug it in - speaking from experience). 

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This soup is sooooo easy to make. The hardest part is trying to see past your tears when you're slicing up the onions. If you're not that good of a cook but wanna give it a shot, this is a really easy, but still delicious and fancy place to start.

Okay enough, let me tell ya how simple this is!

What you'll need:

  • 1-1/2 lbs sliced onions
  • 4 tbsp. butter (I used light)
  • 1 pack of Herb Ox Sodium Free Beef Bouillon
  • 8 cups beef broth
  • salt/pepper to taste
  • French baguette
  • Gruyere cheese

1. Place your sliced onions, butter, beef bouillon, salt/pepper, and beef broth in the crockpot

2. Cook on low for 5-6 hours or high for 3-4 stirring every hour or so. Taste and add more salt/pepper if needed. 

3. When soup is done, slice a French baguette and toast in the over for 1-2 minutes. Transfer soup into small oven safe bowls, place the warm bread over the soup and cover the bread with Gruyere cheese.

4. Place bowl under the broiler for about 5 minutes or until the cheese is completely melted and beginning to brown. 

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And that is literally it.... like you're done and you have, as I was told, RESTAURANT quality French Onion Soup! Yup, you heard that right... Outback WHO?! 

One tip I have for assembling the individual bowls is reallllllly cover it, smother it, drown it in cheese. 1, because I mean... there's no such thing as too much cheese and 2, the cheese needs to cover all of the bread so that the bread doesn't burn while broiling.

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There's honestlyyyyy nothing better than seeing that cheese all oozy and delicious when you take a spoonful. I cannot wait to make this more in the fall. Throw it in the crockpot in the morning, go get some errands done, and come back to a warm and hearty lunch! 

As always, if you make this pleaseeeee send me some pics and maybe even a cheesy action shot! Hope you guys enjoy the simplicity of this one! Until next time, keep calm and French onion on.

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Noted, Nina

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