8-10 large onions, sliced
1/2 cup butter
60 ounces beef broth
1 1/2 tsp. Worchestershire sauce
3 bay leaves
1 tsp thyme
10 slices french bread, toasted
grated Parmesan and/or shredded mozzarella cheese
- Saute onions in butter until crisp-tender. Transfer to slow cooker.
- Add broth, Worchestershire sauce, bay leaves.
- Cover and cook on low 5-7 hours.
- Ladle into bowls. Top with a slice of bread and cheese.
Source: Fix It and Forget It (2000), page 61
- This soup was so flavorful and unbelievably easy.
- I made half a batch.
- I used a variety of onions (one red, one sweet white, and three yellows). I think this contributed to the delicious flavor.
- The original recipe called for condensed beef broth (like Campbells), but I think that would be too intense and probably too salty. I just used a carton of store brand beef broth.
- I usually think French Onion is oversalted, so didn't add any salt to this recipe. Surprisingly, that was a good choice. I didn't add any at the end either.
- I buttered and toasted the bread on a grill (like a grilled cheese sandwich) and that added a nice flavor and texture to the bread.