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Crockpot Caramelized French Onion Soup

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Crockpot Caramelized French Onion Soup

Rating:

(1 vote) 5 1

With everything you would want in French Onion, this soup will knock your socks off.

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Serving Size / Yield

6 servings

Ingredients

  • 1 recipe Caramelized Onions (below)
  • 1 10 1/2 oz. can beef consommé, undiluted or homemade
  • 1 10 1/2 oz. can beef broth, undiluted or homemade
  • 2 C. water
  • 1/2 tsp dried thyme
  • 1/4 C. dry white wine
  • 6 C. large croutons
  • 1 C. (4 oz) shredded Swiss cheese
  • Caramelized Onions:
  • 2 extra-large sweet onions (about 3 lbs.)
  • 1 10 1/2 oz. can chicken or beef broth, undiluted
  • 1/4 C. butter or margarine

Directions

Combine first 5 ingredients in a 3 1/2-quart crockpot. Cook, covered, at high 2 1/2 hours or until thoroughly heated. Stir in wine. Ladle soup into 6 ovenproof bowls, and top evenly with croutons and cheese. Place bowls on a jellyroll pan. Broil 3" from heat (with electric oven door partially open) 5 minutes or until cheese is melted. Serve immediately.


Caramelized Onions


Cut onions in half. Cut halves into 1/2" thick slices. Combine all ingredients in a 3 1/2-quart crockpot. Cook, covered, at high 8 hours or until golden brown and very soft. Store in an airtight container. Refrigerate up to 2 weeks or freeze up to 2 months, if desired.


 

Reviews (10)

  • I made this last night as a first attempt at onion soup and the house smelled so wonderful! I used some left over beef roast juice & canned beef broth & homemade bread. This morning I added the additional ingredients per the recipe & all was well. Then something went terribly wrong! I added the white wine and it completely changed the personality of the dish. I believe that the onions should be cut into "rings", and not cooked so long; maybe six hours on low. Over cooking & probably more so, the sweeter wine completely dwarfed the onion flavor. I'll be the first to admit that I know very little about wine, much less cooking with them. The wine was a white table wine; a blend of Chardonney, Viognier & White Reisling, which taste good on it's own, is dry but maybe slightly sweet. Either be very careful of your wine choice or leave it out. It was a real shame... we ate it, but the next time; I will not cook the onions so long and leave out the wine.

    Flag as inappropriate grampa2000  |  October 23, 2012

  • Hey, French Onion soup without cheese? Without croutons or toasted bread cubes? Don't know if I would make this version.

    Flag as inappropriate nick11969  |  November 15, 2009

  • Maybe it is so good that one serving equals 3 bowls.

    Flag as inappropriate ConnieJo  |  November 4, 2009

  • To all the people who are concerned about spelling, add the total amount of liquid (39 oz), by the time you add all the other ingredients, this is going to make your two bowls of soup close to2 POUNDS

    Flag as inappropriate normbrode  |  January 8, 2009

  • give me a break ... use your brains and quit complaining about spelling. Enjoy life!

    Flag as inappropriate Juls  |  January 7, 2009

  • recipe is wonderful, it's to bad some people are so ignorant as the critisize ones spelling. and to overlook mistakes, which i think we all make

    Flag as inappropriate cgirl1951  |  January 7, 2009

  • Kpriincess should proofread her own comments. There are tons of mistakes and incorrect spelling.

    Flag as inappropriate sandybnfla  |  January 7, 2009

  • I am thinking that it must make 6 bowls because there is too much liquid for only 2 servings. But your right someone needs to proof reed their recipes before submitting. If your not much of a cook and rely on exact measurements, then a recipe shoud be pretty much presise!

    Flag as inappropriate Kpriincess  |  January 7, 2009

  • Are the recipes proof read before publication?

    Flag as inappropriate sandancer  |  January 11, 2008

  • Serve in 6 bowls; Yield 2 servings. This doesn't make sense!

    Flag as inappropriate eudyallen  |  January 11, 2008