T.g.i. Friday's French Onion Soup

I received an email this morning called "The Recipe Secrets Newsletter" and this was the featured recipe. It is slightly different from the other one that is posted on Zaar, so I thought I would post this one too. I haven't tried this yet but I'm hoping it's close to the real thing!

Ready In:
3hrs
Serves:
Yields:
Units:

ingredients

directions

  • Slice the onions into rings and saute in butter in a skillet until tender.
  • Turn crock pot on to low and put in the cans of beef broth, bay leaves, dash of garlic powder and salt and pepper, 2 tablespoons of Worcestershire sauce and 3/4 cup of water. When the onions and butter mixture is tender, then also add them to the crock pot.
  • Cover and cook for at least 3-5 hours on low. At this point you may want to taste the soup and see if you would like it a little weaker--if so add a little water or chicken broth. Also, at this time remove the bay leaves and discard them.
  • When about ready to serve, slice bread into thin slices and toast in oven on 350°F or in toaster oven until just crusty. Put toasted slices (1-3) in bowl and cover with the cheese (adjust cheese to your liking). Then cover bread and cheese with hot soup. The cheese will melt and the bread will rise to the top.
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@senseicheryl
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@senseicheryl
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"I received an email this morning called "The Recipe Secrets Newsletter" and this was the featured recipe. It is slightly different from the other one that is posted on Zaar, so I thought I would post this one too. I haven't tried this yet but I'm hoping it's close to the real thing!"
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  1. amylou2
    This was really good! My husband is super picky about his french onion soup and I've tried several other recipes that he just thought were ok. But this one he loved! We used Kraft Five Cheese Italian Blend for the cheese and it was delicious! Thanks for sharing!
    Reply
  2. AmandaMcG
    This was really good. I only used 3 onions because I hate cutting up onions, but 3 seemed to be plenty. Other than that, I followed the recipe and thought it was great. Two things I love about this recipe are that it's made in the crockpot and you don't need oven-proof bowls to put in the oven since you can just use the hot soup to melt the cheese. The only thing I will do differently next time is to use larger bread. The baguette slices are so small that I needed about 5 per bowl and the only problem with that is that some of the cheese falls in between the slices and gets stuck on the bottom of the bowl. I also think larger slices would work better if you're concerned about the presentation. With or without the larger bread slices this is a 5 star recipe. I think the serving size needs to be updated. This soup is way too good to divide up between 10-12 people. Thanks for sharing!
    Reply
  3. memaw 2
    i just had tgifs soup last sunday and i have to say this was even better i loved it and cant wait to have it for lunch today thanks for posting
    Reply
  4. senseicheryl
    I received an email this morning called "The Recipe Secrets Newsletter" and this was the featured recipe. It is slightly different from the other one that is posted on Zaar, so I thought I would post this one too. I haven't tried this yet but I'm hoping it's close to the real thing!
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