I hate cold weather. Living in Chicago in the winter can be brutal. (Most of the time, anyway) I like the first snowfall of the season and that's it. The cold winters have made soup very popular in my house. I especially love making soup in the crock pot. Today's recipe I found on Pinterest. French Onion Soup is one of my favorites. The ooey gooey cheese and the nice crusty pieces of french bread is what really makes it! I see myself making this soup a lot this winter!
Crock Pot French Onion Soup
Adapted Slightly from Betty Crocker
Cal 208, Fat 5.5g, Carbs 30.6g, Fiber 2g, Protein 9.8g
3 large yellow onions, sliced (3 cups)
2 tablespoons margarine or butter, melted
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
4 cans (14 1/2 ounces each) ready-to-serve beef broth
French bread, sliced 1 inch thick1 cup shredded mozzarella cheese (I used reduced fat)
2-3 tablespoons grated or shredded Parmesan cheese
In a lined slow cooker, mix onions and butter.
Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.
Mix together flour, worcestershire sauce, and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
Ladel soup into oven proof bowls. Place 1 slice of bread on top of each bowl of soup. Top with 1/8 cup of mozzarella and a sprinkle of parmesan. Broil on high 2-3 minutes or until cheese is brown and bubbly. Serve immediately. Enjoy!