We’ve got more than the Statue of Liberty to thank our beret wearing, baguette baking friends in France for. French onion soup may date back to Roman times, but the modern version we know and love today originated in France in the 18th century. There are three key ingredients in French Onion Soup: onion, bread and cheese – who can resist?
We tweaked this French Onion Soup Recipe, and found it pretty delicious!
Yield: 4 servings
Cook time: 5 hours
Crock pot size: 3 quarts
3 tablespoons Tillamook Salted Butter
2 large yellow onions (sliced and separated into rings)
1 teaspoon sugar
1 clove garlic, pressed
¼ cup cooking sherry
3 ½ cups beef broth
½ teaspoon salt
½ bay leaf
4 slices of French bread
½ cup Tillamook Shredded Mozzarella Cheese
2 tablespoons Tillamook Italian Shredded Cheese
1. Heat butter in a pot over medium heat on the stove. Add onions to butter and cook until cleared (translucent). Sprinkle sugar over onions and reduce heat slightly. Stirring constantly, cook onions until they are soft and brown.
2. Add in garlic and cook for another minute, until you can smell the garlic – yum. Next, stir in sherry and transfer onions to your slow cooker. Add beef broth and salt to slow cooker, followed by thyme and bay leaf.
3. Cover your cooker and cook on high for 4-6 hours. Before serving, pour soup into four oven safe bowls. Place a slice of French bread on the surface of the soup in each of the bowls.
4. Divide your cheese among the four bowls, sprinkling on top of the bread. Broil in oven at 300 degrees until the cheese begins to bubble and brown lightly. Enjoy!