French Onion Soup and Caramelized Onions recipes

Onions are in season now at our local farmer's market and this soup recipe is a great way to use all kinds of different onions.  I like to use a mixture of onions for my soup, spring onions, sweet purple ones and large white sweet onions.  I also like to add a little cabbage either green or red or both to my soup which is also in season now.  I cook the cabbage along with the onions, low and slow until they are golden brown and sweet tasting.  The key to really good soup is to caramelize the onions which is cooking low and slow for at least 30 to 45 minutes. You can do it in a large pot on the stove but you really have to watch it so the onions don't burn.  Another option is to use the crock pot but this will take 10 to 12 hours for the onions to be done.  Caramelized onions are so easy to do in the crock pot and freeze beautifully for toppings, or to add to recipes later.  Just freeze in small batches or in ice cube tray and then transferred to freezer bag when frozen. Just add thinly sliced onions, a little olive oil or butter (or both) and salt, I use seasoned salt in my cooking. Some recipes call for sugar but the onions are sweet enough without adding sugar so I don't add any, a little balsamic vinegar is good too. Another key to really good soup is to use a really good beef broth, sometimes I use veggie broth in a pinch and add beef bouillon to it but beef broth is the best.  I make all my own broths and freeze them in quart freezer bags.  Also to make the soup broth really rich and flavorful red wine is a must, it doesn't take much 1/2 to 1 cup, I usually just pour a little in and taste as I go so don't really measure it. This soup also freezes really well and can be used later as is or with beef and/or noodles added later.
Here's the recipes:


Caramelized onions

sliced onions

8 to 10 med/large onions

3 to 6 spring onions

2 to 4 T olive oil

2 to 4 T butter (need 1 T of oil/butter per every 2 onions so any combination works)

1 to 2 t salt or seasoned salt (1/4 t per every 2 onions)

1 to 2 T balsamic vinegar, optional

DO NOT NEED TO ADD SUGAR

Place everything in crockpot and cook on low for 10 to 12 hours. Add additional ingredients for French onion soup or let cool and freeze.  Some recipes call to drain the onions and freeze the liquid separate for soups, I didn't, I just froze it as is in ice cube trays until solid then placed cubes in quart freezer bag.

caramelized onions

French Onion soup

3 to 6 med or large onions, thinly sliced
1 clove garlic, minced
2 to 3 T butter
1 to 2 T olive oil
1 to 2 t each seasoned salt, pepper, parsley
1 c red wine or port
4 c beef broth
1 to 2 T Worcestershire sauce
optional added vegetables, 1/2 c sweet peppers, chopped, 1 c chopped red  or green cabbage

thick slices French or Italian bread, toasted
Swiss, mozzarella or gruyere cheese or any combination

In covered pan cook onions and garlic in butter and olive oil over very low heat for 45 min to 1 hour until very tender and browned, stirring occasionally.  Or just used caramelized onions cooked in crock pot and add minced garlic, seasonings, broth, wine and Worcestershire and cook about 45 minutes until all heated through and vegetables are tender.
To serve, place soup in serving size bowls that are oven safe, top with toasted bread and cheese.  Broil in oven for 2 to 3 minutes until cheese melts.
Can also be heated up in the microwave until cheese melts but it's not
as good as in the broiler.

French onion soup with added veggies

Enjoy,
Bamah





is best to put the soup in oven safe bowl, top with bread and cheese and broil

Cheesy, yummy goodness