Rich French Onion Soup
When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make—just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits. —Linda Adolph, Edmonton, Alberta
SERVINGS
|
10
|
CATEGORY
|
Soup
|
METHOD
|
Slow Cooker
|
PREP |
10 min. |
COOK
|
300 min.
|
TOTAL
|
310 min.
|
INGREDIENTS
- 6 large onions, chopped
- 1/2 cup butter
- 6 cans (10-1/2 ounces each) condensed beef broth, undiluted
- 1-1/2 teaspoons Worcestershire sauce
- 3 bay leaves
- 10 slices French bread, toasted
- Shredded Parmesan cheese and mozzarella cheeses
DIRECTIONS
In a large skillet, saute onions in butter until crisp-tender. Transfer to an ungreased 3-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves. Top each serving with French bread and cheeses. Yield: 10 servings.