I’ve been vewwy bad (that was my Elmer Fudd impression. Were you blown away at its accuracy??)

My poor computer, Holly, has been through quite a bit this past week. Her battery refused to charge last Thursday so I said goodbye to half my paycheck for the week and ordered a new battery. It arrived yesterday (Wednesday) and wouldn’t you know it, it still wouldn’t charge! Turns out my charger is no bueno, so that’s my next purchase (Charge it!). Thankfully, dear old Pops has an HP computer whose charger is compatible with Holly. I think it’s the start of something beautiful.

Anyway, I haven’t had my computer, which has my photo program on it, among other things needed for this blog (like, my saved password…) so my recipe for my yummy french onion soup has been postponed.

But fret not, dear foodies. It’s here! And, I must admit, that I broke my pescatarian rule and ate this soup, which is made with beef broth. Don’t tell PETA.

Speaking of PETA…

CROCKPOT FRENCH ONION SOUP

GATHER THEM UP

• 6 medium-sized sweet or yellow onions, sliced
• 6 Tbsp. butter
• 4-6 Tbsp. flour
• 64 oz. Beef broth (get two “boxes” of it. the 32-oz boxes)
• 4 beef bouillon cubes
• 1 1/2 tsp. sugar
• 2 Tbsp. Worcestershire sauce
• Salt and Pepper

FRENCH IT

1. Throw the sliced onions and butter in a large pan over medium heat, stirring to coat all onions in butter.

   

2. Liberally salt and pepper them.
3. Let cook down for about 5 minutes, then sprinkle with about 1/2 Tbsp. flour, season, stir.

   

4. Cover and let cook for 5 minutes, then sprinkle with about 1/2 Tbsp. flour, season and stir.
5. Continue this process for about 45 minutes to an hour. You want your onions to be brown (not too, dark, but not light. You’ll know by instinct when they’re ready) *NOTE:The flour is going to help make it like a paste. They may look nasty in the pan, but they’ll separate when you add them to the broth.

   

   

   

   

6. In a crockpot, combine beef broth, Worcestershire, sugar and bouillon cubes.
7. Once the onions are done, add to the crockpot and turn heat to low. Let cook for 6 hours.

   

   

VARIATIONS AND ADD -ONS

• Add a rind of parmesan to the crockpot while it cooks.
• Cut some slices of a french or sourdough baguette and dish the soup into oven safe ramekins. Drizzle the toasts with some olive oil and lightly brown under the broiler. Place the toasts on top of each ramekin and cover with shredded Gruyere cheese and broil until cheese is brown and bubbly.
• Serve with croutons on top and shredded Gruyere
• Use the onion mixture and make these babies.