French Onion Soup
3
People talking
onion soup at its best, with sensational taste. Very simple to prepare.
- Ready In:
- 4hrs 15mins
- Serves:
- Yields:
- Units:
3
People talking
ingredients
- 5 -6 sweet onions, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 (14 ounce) cans beef broth
- 1 teaspoon Worcestershire sauce
- 6 -8 slices French bread, cut in 1-inch slices
- 8 slices swiss cheese
- 1⁄4 teaspoon pepper
directions
- In a large skillet, cook onions, and garlic on low heat(DO NOT BROWN) in hot butter for about 20 minutes and stir several times.
- Transfer onion mixture to 4-5 quart slow cooker and add beef broth, worcestershire, pepper, and 1 cup water.
- Cover and cook on low for 5-8 hours or on high for 2 1/2-4 hours.
- Before serving soup, toast bread slices with cheese slice on top.
- Broil for 3-4 minutes or until cheese is light brown and bubbly.
- Ladle soup into bowls, and top with toast.
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RECIPE MADE WITH LOVE BY
@weekend cooker
Contributor
@weekend cooker
Contributor
"onion soup at its best, with sensational taste. Very simple to prepare."
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Sorry, this just had a funny taste...I can't place it but it just didn't turn out. I cut the onions back to 3 like Sue L recommended...it took a little longer than 20 minutes to cook them. This just wasn't the soup for us.Reply
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I prepared this recipe taking appleydappley's review into consideration. I used only three onions and a can of broth in place of the water which made this serve only four people. I also seasoned the onions with salt and pepper, and added a little more garlic and worcestershire sauce. The onions I cooked until soft but not browned, which at low heat took more than 20 minutes. We all thought the soup this way was very good and we are glad you shared! ~SueReply
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I prepared this recipe taking appleydappley's review into consideration. I used only three onions and a can of broth in place of the water which made this serve only four people. I also seasoned the onions with salt and pepper, and added a little more garlic and worcestershire sauce. The onions I cooked until soft but not browned, which at low heat took more than 20 minutes. We all thought the soup this way was very good and we are glad you shared! ~SueReply
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