Who doesn’t love a warm bowl of french onion soup? While this is one of my favorite soups, I find most of them too salty for my taste. So, I decided to tackle making it at home.
5 onions, thinly sliced (I used white onions) – thin is not thin enough! You almost want to shred them 🙂
2 cans (14 ounces) beef broth
2 cans (10 ounces) beef consomme
1 packet onion soup mix – powered
French bread, about 1 inch thick (I used regular bread cut to fit the bowl)
1 cup shredded Gruyere – I used a mixture of Cheddar, Provolone and Mozzarella (personal taste and had in freezer)
Combine onions, broth, consomme, and soup mix in a slow cooker.
Cook on HIGH setting for 4 hours, or LOW setting for 8 hours.
One of my daughters loves potatoes cooked in onion soup…those are for her and will be removed before serving with bread and cheese!
Ladle soup into serving bowls. Top with a slice of bread. Sprinkle 2 tablespoons cheese over each bread slice. Put soup bowls under broiler until cheese is melted. Alternatively, place the bread on a baking sheet and top with cheese; broil until cheese has melted, about 30 to 40 seconds, and set on top just before serving.
** My onions must have been just thin not as thinly sliced as called for because after 8 hours on low they were still a little stiffer than I would have liked.
** Test run number two……. using a combo of chicken broth and beef broth since the beef seemed too salty.