I spent the day revising this recipe after I had some similar comments regarding the amount of vinegar and beer being too harsh for some. I think everyone will enjoy the new final copy even more than the previous one!
I’ve kept the same basic recipe with a few minor adjustments and fine-tuning… since I don’t want anyone to be displeased with anything they try here (within reason of course.)
Hello, gorgeous… mmm… melted irish cheddar.
I never really was a fan of onions until I got into my adult years. In fact… there are a lot of foods that I wouldn’t touch with a ten foot pole until I began to cook on my own. Onions were definitely on that list.
I’ve made a few french onion soups since then, but this one… Takes. The. Cake.
I’m not the beer drinker of the family and I didn’t really think the addition of beer would add much to this soup. I figured after sitting and simmering on my counter top all day long that most of the flavor would have cooked off. I could not have been more wrong.
I will never make this soup without beer again!
Somewhere amidst the beer and red wine vinegar… magic happens. I swear. Magic.
Crock Pot Guinness French Onion Soup & Irish Cheddar Crouton
Recipe Revised 12/28/13
TheSkinnyFork.com
The Skinny:
Servings: 6 • Size: 1 Cup Soup + Crouton • Calories: 272.1 • Fat: 11.7 g • Carb: 24.7 g • Fiber: 3.2 g • Protein: 14.4 g • Sugar: 1 g • Sodium: 752.1 mg
Ingredients:
French Onion Soup:
4-6 Onions (About 8 Cups), Sliced Thinly
5 Garlic Cloves, Minced
2 Tbsp. Light Butter
6 C. Reduced Sodium Beef Broth
1/2 C. Guinness Draught Beer
1 Tbsp. Reduced Sodium Soy Sauce
1 Bay Leaf
1 Tsp. Red Wine Vinegar
1/4 Tsp. Dried Rosemary
1/4 Tsp. Dried Thyme
Salt & Pepper To Taste
Croutons:
6 Slices French Bread (1 Oz. Each)
6 Oz. Irish Cheddar, Sliced (I used Kerrygold, Aged)
Directions:
Place onions, garlic, and butter into your slow cooker.
Cover and cook on high heat setting for 45 minutes to an hour or until onions begin to soften. Yes, your slow cooker will be pretty full of onions. Don’t let it scare you! They cook down.
Stir broth, beer, soy sauce, bay leaf, vinegar and spices into the onions.
Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
Once the soup is finished, remove the bay leaf.
Right before serving, preheat oven broiler and set out individual slices of french bread onto a baking sheet. Top bread slices with 1 oz. of the cheese each.
Broil until the cheese is bubbly and slightly browned.
Ladle soup into bowls and top with toasted ‘croutons’. Serve piping hot and enjoy!