This recipe for French Onion Soup is perfect for warming up on a chilly day. Melted cheese, caramelized onions, and crispy bread make this soup hearty and rich. French Onion Soup is comfort food at its best.
Special thanks to Jennifer Greathouse for the original version of this recipe!
*This recipe uses the stock from our Italian Beef recipe, which can be viewed here.
*This recipe also uses carmalized onions. You can see our recipe here for our Slow Cooker Caramelized Onions.
- 2 bay leaves
- 2 Tablespoons Cognac (Hennessy) (optional)
- fresh thyme
- ground black pepper
- sea salt
- 1 cup caramelized onions (or sauteed)
- Muenster cheese or Provolone cheese
- stock from Italian Beef
- French bread
- Get out stock from Italian beef.
- Discard bay leaves, carrots, celery, and peppercorns from stock previously used for Italian beef.
- Add stock and leftover onions to cooked caramelized onions in slow cooker.
- Add 2 new bay leaves, 2 Tablespoons Cognac, a few sprigs of fresh thyme, ground black pepper, and sea salt to taste.
- Turn slow cooker on high for 2 hours.
- Turn oven on low broil.
- Preheat ovenproof bowls then ladle soup into bowls.
- Top with chunk of French bread and a thick slice of Muenster cheese.
- Place in oven 5 minutes or so, until cheese is melted and starts to brown a little. Watch closely so the cheese does not burn.