French onion soup is probably my guy’s favorite soup; he orders it at almost every restaurant that has it on the menu. So I knew that I had to find a good recipe.
My mom gave me this recipe and I love that it has the option of cooking it in the crock-pot. I love the crock-pot, but I forget that until I use it and then I remember how much easier it makes life.
The longest part of this dish is slicing all the onions and one the best parts of this recipe is the smell that emanates from the onions and butter cooking in the skillet. There is no better smell on earth.
This recipe serves 4, but could easily be doubled to serve more. For the toast we used pre-cut crostini’s that you can find in the bakery section of your grocery store. They were the perfect size for our bowls.
Do you have a favorite soup? If so, what is it?
- 3 to 4 onions, very thinly sliced
- ¼ cup butter
- 2 10½ ounces cans of beef broth
- ½ soup can water
- 1 tsp Worcestershire sauce
- ¼ tsp salt
- ⅛ tsp pepper
- French rolls, toast, or crostini’s, sliced and lightly toasted
- sliced mozzarella cheese
- Gather all your ingredients minus toast and cheese, you will get that out at the end
- Thinly slice your onions
- In a large pan, cook onions in butter until tender, about 20 minutes. Transfer onions and the butter to your crock-pot.
- Add the beef broth, water, Worcestershire sauce and the salt and pepper.
- Cover and cook on low-heat for 4 to 6 hours.
- Ladle soup into oven-proof bowls, top with toast and the mozzarella cheese slices.
- Place under broiler until cheese melts and light-brown.
- Serve immediately.