Crock Pot French Onion Soup

By SallySmo

Ingredients

• 4 medium sweet onions, thinly sliced (about 6 cups worth)
• 3 garlic cloves, minced
• 4 tablespoons of butter
• 2 tablespoons balsamic vinegar
• 8 ounces of beer (any flavor)
• 64 ounces of beef stock (low sodium if you can find it)
• 1 tablespoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (more or less depending on the beef stock you use)
• Mozzarella Cheese, sliced (shredded is fine too)
• The combination of mozzarella cheese, bread and thyme in the soup taste like pizza! It’s delicious!

Preparation

Step 1

Set your crock pot on high and add sliced onions, minced garlic, butter, salt and balsamic vinegar and mix. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramelized. Add the beer, beef stock, thyme, and pepper, then turn heat to low and cook for 6-8 hours. You can also do 3-4 hours on high.
*Soup can be made a day ahead of time, chilled and just reheated prior to serving. It can also be frozen (use ziplock or air tight containers) and thawed/reheated for a later use.

Before serving, cut the bread into 1 inch thick slices and put a piece of cheese on top of each piece of bread. You have 2 options for browning the cheese:

1. Fill each bowl almost to the top, then cover with a thick slice of bread and a slice of cheese. Set the entire bowl under the broiler for 2-3 minutes. This option is good if your broiler height is tall enough.

2. Place the bread/cheese on a cookie sheet and place under the broiler, then plop each little cheesy toast into your filled soup cup. This is the option I went with because my broiler is shallow (the kind on the bottom of the oven where most people store random cookie sheets). if you go with this option, you’re gonna want to make extra cheese toasts. They’re perfect to dip into your soup after you ever so politely scarf the toast on top of your soup.

-FatGirlTrappedInASkinnyBody.com