- 4 medium sweet onions, thinly sliced (about 6 cups)
- 3 garlic cloves, minced
- 4 tablespoons butter
- 2 tablespoons balsamic vinegar
- 8 ounces of beer (any flavor)
- 64 ounces of beef stock
- 1 tablespoon dry thyme
- 1/2 teaspoon crushed bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (more or less to taste)
- 1 loaf of French bread, sliced to desired thickness (maybe about 1 1/2 inches)
- Mozzarella cheese slices (shredded could work, too)
Who doesn’t love french onion soup? Or at least the amazing gooey cheese on top? I love getting it at restaurants and wasn’t sure that this could measure up, but it sure does! And since we made it at home… we weren’t shy and went back for seconds of the bread with the bubbly browned mozzarella cheese to put on top!
Set crock pot to “high” and thinly slice your onions. Add the onions, garlic, butter, salt, and balsamic vinegar to the crock pot and mix. Cover and allow to cook for at least 60 minutes, stirring occasionally. Onions will become transparent and some of them will start to brown. Add the beer, beef stock, thyme, pepper, then turn heat to low and cook for 6-8 hours, or on high for 3-4 hours. When ready to eat, place sliced bread on a cookie sheet. Add a slice of mozzarella cheese on top of each slice of bread. Place in the oven to broil just until your cheese starts to bubble and brown (keep an eye on it, this happens fast). Put a peace of browned cheesy bread in each bowl of soup. Serve immediately… and probably grab an extra piece of the cheese toast!
- This soup reheats well, too! You could cook ahead of time, refrigerate, and just reheat it and make your cheese toast when it’s time to eat.