October 21, 2013 by BettyCupcakes
Landed in Texas on Saturday morning and I’ve already had my Tex Mex fix! Post coming this afternoon (during naptime) about the beef-y wonder that is the enchilada and an ode to El Fenix. Until then, let’s talk about soup…
Not too long ago I tweeted this gem:
Clearly, I had not started raking yet.
The leaves, though gorgeous, are falling at such a rapid pace that my poor little arms just can’t keep up. Doesn’t help that our new yard is roughly 5x the size of our old yard. The husband has plans to get a gasoline powered blower to deal with the leaf situation. Best of luck to him. I’ll be inside watching the crock pot make French Onion Soup.
French onion soup in a crock pot? Yes, it can be done. I found the original recipe while Pinteresting late into the night. The original recipe can be found over at The Skinny Fork: Crock Pot Guinness French Onion Soup and Irish Cheddar Crouton.
The flavors are all there- the sweetness of the onions, the heartiness of the beef broth, and the tang of the beer. The only thing I wasn’t crazy about was the texture of the onions. Because you cook them solely in the crock pot, they just don’t get tender enough.
The recipe calls for you to start the onions in the crock pot alone for 45 minutes to an hour. I probably cooked them for an hour and a half on high and they still didn’t wilt down that much. Perhaps I just bought some crazy tough onions or just didn’t slice them thinly enough.
Overall, it was a solid recipe. Won major points from the husband and my mother in law- French onion soup is her favorite. Even the wee one slurped up his fair share of broth- talk about a sophisticated flavor for a baby! Future foodie, I tell ya.
This recipe made a TON of soup. Your crock pot will be FULL. We ate half and I put half in the freezer for a lazy day. Looking forward to more French onion soup- I could just eat the broth-soaked cheese croutons forever. Who’s with me?
Crouton or no crouton?