The Wooden Spoon: Crock Pot French Onion Soup

(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

4 lbs. yellow onions – peeled and chopped
10 cups of beef broth
1 bay leaf
½ cup (1 stick) unsalted butter – melted
¼ cup all purpose flour
2 tbps. Olive oil
2 tbps. Balsamic vinegar
1 tbps. Worcestershire sauce
Kosher salt and pepper to taste

Bread
1 Baguette, sliced on the diagonal and lightly toasted
1 ½ cups grated Gruyere or Swiss Cheese

You’ll need a 16-18 cup (4 to 4 ½ quart) crock pot, oven-proof bowls, and a sheet/cookie pan for this recipe.

  • Put the chopped onions in the crock pot and season generously with salt and pepper.
  • Drizzle the onions with the butter and olive oil
  • Cover the crock pot and cook on High for 30 to 45 minutes until the onions start to caramelize
  • In a small bowl, whisk the flour into the balsamic vinegar and Worcestershire sauce until smooth
  • Remove the crock pot cover and pour in the beef broth, the flour mixture, and the bay leaf.
  • Stir and recover
  • Reduce the heat to Low and cook for 6 to 8 hours (or on High for 3 to 4 hours)
  • Adjust seasoning if necessary and remove the bay leaf
  • Ladle the soup into oven-proof bowls
  • Top each with 1 slice of the toasted bread and a generous amount of the grated cheese
  • Place the bowls on a sheet/cookie pan (with edges so the bowls don’t slide off)
  • Put the pan on the top rack of your oven and Broil for 3-5 minutes or until the cheese is melted
  • Serve immediately or set the crock pot to Warm
  • Serves 8

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information.

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.