Back in January, I posted a menu for the month of things that we would be trying. That menu ended up stretching into February, but we have tried just about everything on it! A few of the recipes that I chose came from Taste of Home.
If you go to www.tasteofhome.com, you can search through numerous recipes, save them to your online recipe box, organize them into folders, rate them, etc. It's actually really fun! I love being able to organize things I'd like to try online.
One recipe in particular that I had been very excited to try was this French Onion Soup. I've always enjoyed French Onion Soup, but I've never actually made it myself. This recipe looked easy (it's made in the slow cooker) and yet rich and delicious...and I was right! It didn't disappoint. I did make a key change, however.
I had bought French bread to slice and toast on top of the soup, but by the time I made the soup, the bread had molded. Gross. :( So instead, I just threw in some elbow macaroni and cooked that in the soup. When the macaroni was tender, I dished it out into bowls, tossed some cheese on top, and broiled it. Cookie Bandit decided that he liked the macaroni in the soup way more than having a piece of bread toasted on top. Necessity really is the mother of some awesome inventions!
Rich French Onion Soup
adapted from this recipe on www.tasteofhome.com
- 6 large onions, chopped
- 1/2 cup butter
- 6 cans (10-1/2 ounces each) condensed beef broth, undiluted
- 1-1/2 teaspoons Worcestershire sauce
- 3 bay leaves
- 1-2 cups elbow macaroni, uncooked
- Shredded Parmesan and shredded part-skim mozzarella cheese
In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves. Cover and cook on low for 5-7 hours or until the onions are tender. Add macaroni; cook an additional 15 minutes or until macaroni is tender. Discard bay leaves. Ladle soup into ovenproof bowls. Sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden. Yield: 10 servings.