Slow Cooker French Onion Soup

Sometimes I wonder what people think of the things that I fix for dinner at our house.  Do we always eat fancy stuff?  No.  There are times when I crave something simple.  So even though it's blistering hot outside, soup and sandwiches just seems appealing.  And the best way to prep soup in this weather is by utilizing the slow cooker.

So, the basis of this soup is chicken.  No wait, dur, it's ONIONS!  French Onion Soup, yo.  Lots and lots of onions.  But I prefer the sweeter variety, Vidalia.  They are usually more flat in shape than round like your generic yellow onion.  But trust me, all the other stuff will help tone down both the sharpness and sweet of the onion.  I just love French Onion Soup - it goes so well with a nice grilled panini, or just a nice sliced baguette (called a crouton when served in this style) with a little bit of melted cheese.  Either way, make sure it's a nice bread that can get all crunchy and crusty on the outside but stay soft on the inside.  Mmmmmmm.....I'm drooling and wishing I was back on the streets of Paris.

Slow Cooker French Onion Soup


4 Tbs. salted butter
4 cloves garlic, minced
2 Vidalia (sweet) onions, thinly sliced
2 Tbs. balsamic vinegar
2 Tbs. brown sugar
1/2 tsp. salt
3 Tbs. flour
2 quarts beef broth
1 tsp. thyme
1/2 tsp. black pepper


1. Heat slow cooker to high heat.  Add butter and allow to melt.  Add garlic, onions, vinegar, brown sugar, and salt.  Stir to combine and coat onions.  Cover and let cook on high heat for 1.5 hours, stirring every 15 minutes, until onions have caramelized.

2. Add flour and stir to combine.  Add beef broth, 1 cup at a time, stirring constantly to prevent any lumps from forming.  Add thyme and black pepper.  Reduce heat to low and cover.  Cook for 6-8 hours on low.  Season with more salt and pepper if desired.

Serves 8