I need to apologize in advance for the less than awesome pictures in this post. I ended up getting home later than I planned, and the sun left before I could catch it! That’s the thing about Fall… it brings pumpkins, apple cider, crisp nights, and (unfortunately) shorter days. However, Fall also ushers in warm soups like this one that make the shorter days all the more enjoyable.
French onion soup is ALWAYS my go-to soup. It has been ever since I was little. My dad used to make french onion soup for week night meals, large crouton and broiled cheese included. I didn’t add the bread or cheese to this recipe but instead served it along side a hot ham and cheese sandwich. Both options are equally delicious.
I am SUCH a fan of crock pot soups… they are so easy and so fantastic (this one is no different). I’m just waiting for my crock pot to crap out on me… I put it through so much! I make it work for HOURS on end at LEAST twice a week. Poor thing. The day it craps out will be a sad sad day in our house. Crock pot soups are my life. Crock pot anything is my life. I love them.
If you’re looking for another crock pot meal like I always am, here ya go. It’s amazing. It won’t disappoint.
Ingredients
3 onions (around 3 cups), peeled and sliced
3 Tbsp. butter or margarine, melted
3 Tbsp. all-purpose flour
1 tsp. sugar
1/4 tsp. black pepper
1 Tbsp. Worcestershire sauce
4 cans (14.5 oz each) beef broth
Directions
Slice onions and place in the crock pot with the butter. Cover and heat on high heat for 30-35 minutes or until the onions are slightly browned.
Mix together the flour, sugar, black pepper, and worcestershire sauce. Add the broth and flour mixture to the crockpot and mix with the onions. Cover and heat on high for 3-4 hours (or on low setting for 7-9 hours)
We served ours with grilled cheese sandwiches. You can also serve with cheesy french bread (recipe here). Either way, serve warm and enjoy!
Natalie
Planning for Paris 