I love French onion soup, but I don’t always like to take the time to caramelize the onions.  To properly caramelize onions it  needs to be low and slow and can take 45 minutes to an hour to get them perfectly golden.  But then I discovered that you can caramelize onions in the slow cooker….that’s right, in the slow cooker.  I found the recipe over at Full Belly Sisters blog and I had to try it.  It was so incredibly easy.  You just slice up a bunch of onions, add a little olive oil and let them go in the slow cooker all day long.  Click here for the exact recipe.  They turned out golden and wonderfully sweet, just like caramelized onions are supposed to be.

Having these caramelized onions on hand made making this French onion soup so quick and easy.  You can whip this up any night of the week, it literally takes minutes to make!  I had homemade stock on hand, but you could totally make it with store bought stock, too.   And, of course, all French onion soup needs some cheesy croutons to go on top of it.  I usually melt shredded Swiss cheese on top of sliced baguette.  Today I only had sliced Swiss on hand and that worked out just fine, so use whatever you have on hand.

This soup is great as a first course or perfect for  lunch or a light dinner.  So make some caramelized onions in your slow cooker and give this recipe a try.  You won’t be disappointed!

 

World’s Easiest French Onion Soup

  • 2 tbsp butter
  • 1 clove garlic, minced
  • 2 cups caramelized onions, using this recipe
  • 1 tbsp cognac
  • 1 tbsp fresh thyme, chopped
  • 1 cup beef stock
  • 2 cups chicken stock
  • salt and pepper
  • 1 demi baguette, cut into thin slices
  • olive oil
  • about 1 cup shredded or several slices Swiss cheese (I had sliced on hand)
  • chopped fresh parsley for garnish


Melt butter in a soup pot over medium heat.  Add garlic and saute for about 1 minute

Add caramelized onions, stirring to coat with butter.  Add cognac to deglaze the pan, cooking for about 2 minutes to cook out the alcohol.  Stir in thyme.

Add both beef and chicken stocks and season with salt and pepper.  Bring to a boil and then reduce to a simmer.

While soup simmers, prepare the cheese croutons.  Preheat broiler.  Place bread slices on a cookie sheet and brush each piece with a little olive oil.

Put bread under the broiler and broil until lightly toasted.

Turn bread pieces over and top with cheese.

Return to broiler until cheese is melted and bubbly.  Ladle soup into 4 bowls for a first course or two bowls for a main course and top with one or two cheese croutons.  Serve any extra croutons on the side.

ENJOY!

Shared at these great blogs:

Gooseberry Patch

Chocolate, Chocolate and More Chocolate

The Country Cook

Newlyweds Blog

Katherine Martinelli

Print Friendly