Best Rustic French Onion Soup Recipes

SLOW-COOKER RUSTIC FRENCH ONION SOUP

Slow-Cooker Rustic French Onion Soup image

Enjoy this delicious French onion soup made using Progresso® beef-flavored broth - a tasty dinner recipe.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 9h35m

Yield 10

Number Of Ingredients 12

Ingredients

12 cups thinly sliced onions (6 large)
1/4 cup butter, melted
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried thyme leaves
5 tablespoons Gold Medal™ all-purpose flour
3/4 cup dry sherry
1/4 cup water
1 carton (32 oz) Progresso™ beef-flavored broth (4 cups)
20 slices (1/2 inch thick) baguette (about 10 oz)
6 oz Gruyère cheese, shredded (1 1/2 cups)
Fresh thyme leaves, if desired

Steps:

Spray 6- to 7-quart slow cooker with cooking spray. In slow cooker, place onions, butter, salt, pepper and dried thyme. In medium bowl, mix flour, sherry and water with wire whisk until blended. Stir into onion mixture.
Cover; cook on Low heat setting 9 to 10 hours or until onions are softened and deep brown.
Stir broth into slow cooker. Increase heat setting to High. Cover; cook 10 minutes or until hot.
Meanwhile, set oven control to broil. Line cookie sheet with foil. Arrange baguette slices in single layer on cookie sheet. Broil with tops 3 inches from heat 2 minutes, turning once, until lightly browned. Sprinkle cheese evenly over slices; broil 1 minute longer or until cheese is bubbly. Top each bowl of soup with 2 cheese toasts. Sprinkle with fresh thyme.

Nutrition Facts : Calories 290, Carbohydrate 36 g, Fat 2, Fiber 4 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 890 mg

RUSTIC FRENCH ONION SOUP

Rustic French Onion Soup image

Not too salty, not too mellow. This recipe has the perfect blend of flavors to enjoy as an appetizer or with salad and bread. A great simple lunch to warm cold hands on a chilly day.

Provided by Leahferne

Categories Clear Soup

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup butter
3 large yellow onions, sliced
2 tablespoons Worcestershire sauce
2 (14 ounce) cans beef broth
1/4 cup cooking sherry
2 teaspoons beef bouillon
1 teaspoon thyme, crushed
6 slices French bread, stale
6 slices swiss cheese
water

Steps:

* In a medium pot melt the butter and add all the sliced onions. Cook covered, stirring occasional to encourage caramelization.
* After the onions are a golden brown cool it down with the sherry. Simmer for 5 minutes and add your beef broth. Fill the can with water and combine it with the onions and broth (TWICE). Add the thyme bouillon and Worcestershire sauce then simmer for about 10-15 minutes.
* Ladle the soup into small crock bowls. Add the stale bread on top of the soup then the Swiss cheese on the bread. Place crocks on a baking sheet and broil for about 3-5 minutes or until the cheese has become gold and bubbly.
Serve immediately on small plates -- be careful, the crocks will be hot!

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