This is the kind of feedback the fans have sent in over at Betty Crocker, after trying this recipe:
This is wonderful. Better than some restaurants. Flavors blend very well together. I followed the recipe word for word. I will probably use more onions next time as I love love love carmelized onions. I was so anxious to try this recipe I cooked it on the stove. I just could not wait. Next time I will be patient and do it in the slow cooker. Either way you make it it is a winner. I will be serving this quite often this winter.
Ingredients
Soup
- 3 large onions, sliced (3 cups)
- 3 tablespoons margarine or butter, melted
- 3 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 4 cans (14 1/2 ounces each) ready-to-serve beef broth
Cheesy Broiled French Bread
- 8 slices French bread, 1 inch thick
- 3/4 cup shredded mozzarella cheese (3 ounces)
- 2 tablespoons grated or shredded Parmesan cheese
Instructions:
- Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
- In lined slow cooker, mix onions and margarine.
- Cover and cook on high for 30-35 minutes.
- Mix flour, Worcestershire sauce, sugar and pepper. Stir mixture and broth into onions. Cover and cook on low for 7-9 hours (or high for 3-4 hours) or until onions are very tender.
- Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.
Quick Tip: Caramelize the onions in a frying pan before adding to the slow cooker!
Thanks to Betty Crocker for this warming French onion soup recipe!
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