Crock Pot French Onion Soup

"Adapted from The Crockery Pot Cookbook. One of the very best onion soups I have ever tasted!"
 
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Ready In:
8hrs 15mins
Ingredients:
9
Serves:
4

ingredients

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directions

  • Using a large frying pan, slowly sauté the onions in butter until limp and glazed.
  • Transfer to crock-pot.
  • Add beef stock, white wine, sherry, Worcestershire and garlic.
  • Cover and cook on low for 6 to 8 hours.
  • Place French bread on a baking sheet.
  • Sprinkle generously with cheese.
  • Place under preheated broiler until lightly toasted.
  • To serve, ladle soup into bowl.
  • Float a slice of toasted French bread on top of each bowl.

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Reviews

  1. In my opinion, 4 onions is too many for this. I only used 3 and still had to add some more broth. It was very good. I added an extra clove of garlic - couldn't help it. I placed the bread and cheese in the bottom of the bowl and poured the soup over it so the bread got nice and soft. Very nice recipe Miller. Thanks.
     
  2. After looking at many of the french onion soup recipes I made several changes.I added a half teaspoon of dried thyme, and used less butter. I used regular onions because sweet onions are hard to find this time of year. Croutons were used to save time. I topped with a combo of romano and parmesan cheese. This is the best french onion soup I have ever tasted and my husband agrees. I tried freezing it and it was delicious. Do remember not to add croutons and cheese if you will be freezing it. Thanks to all the recipes that helped in this process. Enjoy!! Robyn a.
     
  3. pretty good, easy to make; good as well the next day when I added some blue cheese. Wow, what a taste!
     
  4. As much as we love French Onion Soup, this recipe was a disappointment. The soup did not have as much flavor as I would have liked, was rather thin and we ended up just eating the loaf of bread I had gotten to go along with it...
     
  5. Excellent, made it for New Years Day-DH raved! The only substitute ingrediend was ale instead of white wine.( Didn't have any white wine opened). I also added a bay leaf and some thyme. Will definitely make again.
     
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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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