French Onion Soup takes dump dinners to the next level with the serving day addition of melted cheese and crusty bread. Just remember to buy your bread the day before you plan to serve the soup so that it has time to dry out. If you’re on a low-sodium diet or are just bothered by salty foods, use low-sodium beef broth in place of regular.
Ingredients
- 3 large white onions, sliced
- 3 tablespoons salted butter
- 2 tablespoons brown sugar
- 2 (32-ounce) cartons beef broth
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, minced
- ⅓ cup dry sherry
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 dried bay leaf
Serving Day
- 8 slices dry French bread
- ¾ cup Gruyère cheese, shredded
- ½ cup Emmental cheese, shredded
- 6 tablespoons fresh Parmesan cheese
How to Make It
- In a large pan, cook the onions, butter, and brown sugar over low heat for about 20 minutes until the onions have caramelized, then allow them to cool. In a large bowl, combine the onions with the remaining prep day ingredients. Label a 1-gallon freezer bag and pour in the soup mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Day
- Allow the soup to thaw overnight in the refrigerator. On serving day, pour the soup mixture into the slow cooker, cover it, and let it cook on low for 6 hours. When finished, remove the bay leaf and ladle the soup into individual oven-safe bowls. Top each bowl with a slice of French bread and a helping of cheeses, then place the bowls in the oven to broil for 2–3 minutes until the cheese has melted and browned.
