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It’s another video day!!
Are you happy?!? I’m happy, but slightly sad because this is the last video for a couple of weeks. My number one video guy is off at school doing the whole college thing. We filmed all the previous videos that have been on the site this month, the week before Kai left for LA…it was craziness. Videos are so much work and so hard, at least for me. Like so, so, SO hard, but I have absolutely loved making them for you guys, and am excited to film a whole bunch more when Kai comes home for Thanksgiving break…meaning there will be videos in December!
Perfect cause you know, that’s my very favorite month of the year! I am pumped!
And clearly my excitement for the holidays is already through the roof. Don’t hate me, just love me for my enthusiasm…it doesn’t come out all that much, so take it while you can! 🙂
So today’s recipe and video are this pretty soup! I mean, it’s crockpot french onion soup! It really doesn’t get too much easier, as you will see in the video!
SIDE NOTE: the brother (Malachi/Kai) and I are having a hard time finding music for these videos. Any video pros out there who have suggestions?? They would be so, very much appreciated!
I feel like simple and easy and no fuss is really welcomed on a Monday. I mean, I get it. Monday is the worst, but I also feel like we can make it the best it can be with this soup. Yes, we can!!
Hello, cheesy french toast?
So I know all french onion soup has cheese melted over toast, but my toast is special because it’s actually french toast. Like egg dipped french bread fried in a skillet with butter and parmesan cheese.
Then the bread gets placed on top of the french onion soup and basically covered in Gruyère cheese. Oh yeah, I so went there… and I have no regrets. I am only giving us what our bodies are craving…cause you know I heard the rest of you guys are finally getting some cold weather too!
Anyone with any snow on the ground?!?
Basically, I have been consumed by cozy thoughts. I want all things cozy. Cozy clothes, cozy boots, cozy foods, cozy hats, cozy fires, oh and cozy candles! I love candles. I think my favorites are all the Fall Yankee Candles and then of course the Christmas Sugar Cookie Candles…which I do believe that everyone should have!
I actually really need to replenish my candle stock, does anyone have any new good fall candles I should try? Maybe even some early Christmas candles?? Please, let me know!
Ok, sorry, back to the soup. My mind is all over the place here! Monday – ugh, that’s just how it goes.
So I obviously I say all this in the video, but I kind of adore this Crockpot French Onion Soup, and using the crockpot method is such an awesome way to make it. I don’t know about you guys but sometimes the thought of standing over the stove and babysitting onions for 45 minutes sounds a little daunting. Letting the onions slow cook in my crockpot overnight just seems like the way to go. I swear, the crockpot does an AMAZING job of caramelizing those onions. All you have to do is throw them in and turn it on. Done and done.
I also used a pumpkin beer for my soup because I ran out of red wine…oopsies (better re-stock before the cousins show up for the holidays…cough, cough, Abby….cough, cough, Marge). I personally love the beer in this soup though, and I typically use it in place of wine when making french onion soup. If you think you’d prefer wine, go ahead and use wine, no biggie.
And then pour yourself a glass and wait for dinner to be ready. Mondays, they don’t always have to be brutal. Cheese, caramelized onions and a little booze – sounds pretty good!
And with that, I am out. Happy video watching, let me know what you think! 🙂
Crockpot French Onion Soup with Cheesy French Toast.
Servings: 6
Calories Per Serving: 971 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 tablespoons butter cubed
- 4 sweet onions thinly sliced
- 2 cloves garlic minced or grated
- 2 tablespoons brown sugar
- 1 tablespoon worcestershire sauce
- 1 1/2 tablespoons flour
- 1 cup of your favorite beer OR red wine
- 2 quarts beef broth
- 2 leaves bay
- 3-4 fresh thyme sprigs + more for serving
- large pinch of pepper
Cheesy French Toast
- 2 eggs
- 3/4 cup milk
- 1/4 cup grated parmesan cheese
- pinch of salt + pepper
- 6-8 slices thick cut french bread
- 2 tablespoons butter
- 8 ounces gruyere cheese shredded
Instructions
- To the bowl of your crockpot, add the butter, onions, garlic, brown sugar and worcestershire sauce. Stir everything together, cover the crockpot and cook on low for at least 8 hours or up to 14 hours. I like cooking the onions overnight while I sleep (note that I have noticed that all crockpots cook differently, if yours seems to cook fast, check the onions at 8 hours in to make sure nothing is burning).
- The next morning, stir the flour into the onions and then add the beer (or wine), beef broth, bay leaves, thyme and a good pinch of pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer and slower you can cook this the better. Taste and season with salt + pepper if needed.
- Just before you're ready to eat, make the french toast. In a shallow bowl, whisk together the eggs, milk, parmesan and a pinch of salt + pepper.
- Preheat the broiler to high.
- Heat a large skillet over medium heat and add the butter to melt.
- Submerge one piece of toast at a time into the egg mixture, allowing it to sit 30 seconds in the eggs. Remove and allow the excess to drip off back into the bowl. Place the toast on the hot skillet and cook until golden brown, about 3 minutes per side. Repeat with the remaining bread.
- Ladle the french onion soup into oven safe ramekins or bowls. Place 1-2 pieces of toast on top of the soup and cover with cheese. Place the ramekins on a baking sheet and place under the broiler for 30 seconds to 1 minute, or until the cheese is melted. WATCH close, the broiler works quick!
- Serve the soup with fresh thyme and enjoy hot, right out of the oven!
To Make this soup on the stove
- Heat a large heavy bottomed soup pot over medium-high heat and add the butter. Add the onions + brown sugar and cook about 10 minutes, stirring frequently, until softened. Add the worcestershire sauce and let it cook into the onions. Continue to slowly cook the onions until they are golden brown and caramelized, about 10-15 minutes.
- Once the onions have caramelized, add the garlic and cook 30 seconds, then stir the flour into the onions and add the beer (or wine), beef broth, bay leaves, thyme and a good pinch of pepper. Cover and cook over low heat for 30 minutes or until ready to serve. Taste and season with salt + pepper if needed. Continue with the french toast as directed above.
Did you see the cheese at the end though?!?! I mean, what?!? Wow, the BEST!
This recipe looks delicious! Can’t wait to try it. Where did you find that square edged mixing spoon you used in the video? I’ve been looking for one like that for a long time.
HI! It’s from the below company! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
https://www.poldersoldworldmarket.com/
The best I ever made
Thank you Theresa!
Where can I purchase the soup bowls??
These are from Williams-Sonoma but from a few years back and they do not carry them anymore. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Jenn,
Not sure what you can do besides cooking it out longer. Maybe take it out of the crockpot and get it on the stove to get a higher heat for a bit. I’ve made this several times and love it. I usually add the flour and cook it for several minutes before adding the broth. Flour needs to be cooked out. Next time you could make an easy Roux of flour and butter then add that. Or just don’t add any flour.
Hope I’m not stepping on anyone toes by offering my answer.
Mark: thank you!! Hopefully no toes stepped on, but I was grateful for a quick response!
I had doubled (+) the recipe, though (ironically? stupidly? smartly?) not the flour, just the onions and broth, with the intent to freeze the remainder…. so I scooped out what I needed for tonight into a stockpot and simmered it down a bit – by the time I served it, with the croutons (delicious!!!) and cheese, it was excellent. The rest I left in the crockpot to cook down more, and will note on the freezing container that it might need additional simmer time.
Thank you again!
~jenn
p.s. Tieghan – the croutons are seriously to die for!!
I started this last night, and woke up to a lovely smell of the onions having cooked all night… made the rest and it’s been cooking away all day. I tasted it just now to adjust the seasonings, and all I can taste is flour…. I was puzzled by that addition as I’ve never seen it in a french onion soup recipe before, but went ahead as directed. I added an additional 4 cups of broth after tasting to see if that would help and cooked another hour, but still am overwhelmed by a flour taste.
Is there anything else I can do to salvage it at this point?
Thanks so much for any insight – I will definitely try the recipe again, if nothing else for the lovely smell in the morning 🙂
Sorry it didn’t work out for you. The flour needs to cook out. You might be able to save it by putting it on the stove and getting it to a simmer for 15-20 minutes.
I’ve made this and love the recipe. I usually mix in the flour and let it cook for a bit before adding the broth. Last time I made a Roux of flour and butter and added that.
Hopefully I’m not stepping on anyone’s toes by offering this answer
Good luck
Hey Jenn!
I am so sorry for the trouble. The flour is used for thickening the soup, but you should not taste it at all. I am thinking the flour just did not get cooked out enough before you added the liquid. I would try cooking it in the slow cooker for 10 minutes before adding the liquid. I think that would solve the problem for you. Of course you can also just omit the flour. I am sure the soup will be great minus it too! Please let me know if you have any other questions. Hope it’s a hit the second time! 🙂
It’s late and I’ve just put the onions in the crockpot. I’ve made this several times with red wine and it’s awesome! Thank you for a fabulous recipe!
So happy you enjoy this recipe so much. Thank you 🙂
The recipe is fabulously tasty sounding – but I must be blind can’t find video – love your videos.
I made this yesterday (starting at 11pm the night prior). We love French Onion soup and this is a new keeper recipe for us. Beer in French onion soup who thinks of that. This will also be my go to way of carmelizing onions. They were perfect. The only problem was waking up and walking into a kitchen that was an onion bomb. I did not do the French toast this time, maybe next time. I used a pale ale is there any other suggestions for maybe a dark beer?
So happy you enjoy this recipe, that makes me so happy! I like to use beers that my family drinks, dark beers work great too!
This was amazing! I made it. For our Christmas Eve dinner. I will be throwing all other French onion soup recipes away. ;). Thank you for the great recipe!
So happy you liked it Kristin! Thanks!
Hey Tieghan,
I’ve been a big fan for about a year now! I have a question. If I wanted to double the serving, do I just double the recipe? How would that change the cook time? Help! 🙂 Ty in advance!
Thank you!! Yes, just double the recipe and cook the onions 1-2 hours longer. Should be great! Let me know if you have other questions. Hope you love this and Merry Christmas!
I would love to get the recipe for Crockpot French Toast. It doesn’t show up in the search. Please send it to me.
Hey Lille, here is the link to the Crate and Barrel blog where I have posted a crockpot french toast recipe. Let me know if you have questions. Hope you love the french toast and Merry Christmas?
http://www.crateandbarrel.com/blog/christmas-brunch-recipe/
I noticed that someone posted that you burn a lot of your food…. I don’t consider it burnt, it is enhanced. My husband and I fight over the “charred” pieces… your photography is the BEST and it is because your food doesn’t look pale and blah. Keep up the great job you are doing and know that the majority of people that use your blog as their go-to recipe book appreciate all your hard work.
Personally I like it a little charred too! But thank you so much Maggie, this is super sweet and totally awesome that you use my recipes!! You are awesome and I hope all my recipes turn out great for you and your husband!! ?
Yum! Sounds delicious and would make a perfect lunch for Thanksgiving Day, or even part of your Thanksgiving dinner if you’re celebrating alone, or just as a couple. I think that would be such a cute little Thanksgiving appetizer for me and my fiance. Especially with all the cheese!
Also, Yankee Candle has soooo many different candles I love. My favorite is the Vineyard grape one, but that’s not really a Fall smell for the most part. I couldn’t even tell you my favorite Fall one, but my favorite Winter one is Cherry Snow or Cherries on Snow, something along those lines. It’s sweet and cherry!
Thanks Kelly!! I will have to try those candles!! 🙂
YUMMMMM!!! 🙂
-Molly
Can’t wait to try! Where did you get those copper ramekins??
Thanks Valerie!! Those are from Williams-Sonoma!