Are you ready for part two of Crocktoberfest? I bet your crockpot is definitely ready. Because today we are sharing main dish recipes. Which is probably what I use my own crockpot for most often.
And my contribution? Crockpot french onion soup. And oh is this a good one. For years (no joke) I’ve tried to find my favorite way to make french onion soup – this search began long before I even started this blog. After a lot of experimentation, I decided I preferred to do it in the crockpot. But then I couldn’t find a recipe that I liked enough to make over and over again. Let’s just say that we’ve eaten quite a bit of french onion soup over time.
FOR THE BASE:
- 6 tablespoons unsalted butter, cut into pieces
- 4 large yellow onions, thinly sliced
- 8 cups low sodium beef broth
- 1 bay leaf
- 2 cloves garlic, minced
- ¾ teaspoon salt
- ½ teaspoon pepper
- 4 to 5 cups cubed crusty bread (I use a multi-grain loaf)
- freshly shredded gruyere cheese
- Turn on your crockpot and set it to high. Add in the butter chunks and then put on the cover. Once the butter is melted, add in the onions. Mix to combine. Put on the cover and let cook for about 1 hour.
- After the first hour, give the onions a good stir. Place a double layer of paper towels under the lid (which will help to absorb some of the moisture – you’ll want to replace this layer about 2 to 3 times during the cooking process). Continue to cook on high for about 5 to 6 additional hours, stirring the onions about every 35 to 45 minutes.* You want the onions to be a caramel color. Toward the end of the cooking time, keep a closer eye on the onions (you don’t want to let them burn and may need to stir them more often).
full recipe here: cooknourishbliss.com