This soup smells fantastic cooking all day. If you want it on a week day and don't have time to caramelize your onions before you leave the house cook them the night before and put them in your fridge. In the morning you can put it all together come home to a tasty soup.
Crock Pot French Onion Soup
2 Tablespoons olive oil
8 cups sliced onions
1 Tablespoon sugar
1/4 cup white Chardonnay wine
7 cups beef broth
salt, as needed
1/4 teaspoon dried thyme
1 Bay leaf
1 teaspoon Kitchen bouquet (aff link) (optional for color)
3 Tablespoons cornstarch mixed with a little bit of water
Heat oil in large non stick skillet over medium heat.Cook and stir until they begin to turn translucent, about 15 minutes.
Sprinkle with sugar, reduce to simmer and cook for, stirring often until brown and soft. Should take about 30-40 minutes. At first it won't seem like they are browning and then the color comes. Stir wine into onion mixture and cook for a minute or so.
Pour beef broth into crock pot, add onions, bay leaf, thyme and Kitchen bouquet*. Stir. You can add salt here or wait until the end after the soup has time to cook and mix flavors.
Cover and set on low for about 8 hrs or high for 4. When you are near serving time gently stir in your cornstarch slurry to thicken the soup.
We served ours with grilled cheese sandwiches. You could float a crispy piece of bread sprinkled with cheese on top and broil it.
* I needed the Kitchen bouquet as my homemade broth wasn't very dark and I wanted more color.