French onion soup is one of my most all time favorite soups. Sadly, I am avoiding onion because of breastfeeding, but this is still one of my go-to recipes, especially when the weather is still on the chilly side. Honestly, who doesn’t love a nice hot bowl of soup. I love that you can also really just throw all of the ingredients in the crock pot if you wanted too and let it go for the day!
1 pack beef stew meat/cubes- I know, FOS doesn’t usually have meat in it, well, mine does.
2-3 onions, we used yellow
2 tablespoons Worcestershire sauce
1/2 tablespoon gravy master
5 beef bullion cubes or 6 cups of beef stock
6 cups of water *if using beef stock you will not need the water!*
Shredded or sliced mozzarella cheese
1. Cut stew meat into smaller bite sized pieces- halves or quarters. In a pan on medium heat, brown the cubes.
2. While the cubes are browning, slice up your onion! We used 2 1/2. You can choose how you’d like to cut them. We quartered them and sliced them length wise so we had onion strips about an inch to 2 inches long.
3. After the cubes have browned, add the onions, stir and put a lid on them. You want the onions to sweat, soften and mix in with the cubes. This took about 10-15 minutes.
4. Once the onions and cubes are done, put them in the crock pot. Add 3 cups of water or stock, depending on which you are using. Put the pan back on the stove and turn the heat up to high.
5. Add the remaining 3 cups of liquid to the pan, using a spoon, make sure there’s no good stuff stuck to the bottom. Add in the Worcestershire sauce, gravy master, and if you are using water, the bullion cubes. Bring to a boil and stir until the bullion cubes are pretty much dissolved.
6. Pour the yummy mixture into the crock pot with the onions, beef, and other liquids. Set on low and let simmer for the day.
As with most of my crock pot recipes, this can be “sped up” by just doing this all in a big pot on the stove. This could technically all be done in the crock pot as well by just throwing everything in and turning it on high, but I feel like the flavors would not be as developed. It would be great to throw in the night before to have for lunch the following day as well!
If you’re like us and don’t have the cute little crocks, have mozzarella cheese shredded/sliced to put on top of the soup with a good, hearty crust of bread. Best if served nice and HOT. Nothing beats that stringy mozzarella with that bread dipped in the beefy, onion broth!