Surprise Mama! I made you a delicious bowl of sweet, caramelized onion-y, cheesy, toasty heaven-in-a-bowl goodness more commonly called French Onion Soup. The best part is the soup pretty much made itself while I
relaxed all day by the beach slaved away at the office. Prepping the ingredients all morning left my fingers smelling like french onion soup which gave me a reminiscing (drooling) whiff all day at work of what I couldn’t yet devour. It was a long, tummy-grumbling 9 hours. But ohhhhh baby was it worth it!!!
Crockpot French Onion Soup
Slightly adapted from How Sweet It Is
- 2 medium sweet onions, thinly sliced (I used a yellow one and a white one)
- 2 garlic cloves, minced
- 2 Tbsp butter
- 2 Tbsp balsamic vinegar
- 1 1/2 Tbsp all purpose flour
- 4 ounces beer (I used whatever random beer someone left in my fridge, use whatever you like)
- 1 Litre low sodium beef stock (vegetable stock for those vegetarian friends)
- 2 Tbsp fresh thyme
- 1/4 tsp black pepper
- 1/4 tsp salt (or more to taste)
- French bread
- Gruyere cheese, sliced
- Set your crockpot to high. Add onions, garlic, butter, salt and balsamic and mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are soft and a bit caramely and brown on the edges. Add in flour, stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme and pepper, then turn heat down to low, cover and cook for 6-8 hours.
- Before serving, cut french bread or baguette into slices. Fill soup bowls to the top, then cover with a slice of bread, and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden. Be careful when serving as bowls will be hot!