Tag: soup

Crock Pot French Onion Soup by Gordon Ramsay


Better than restaurant quality, this Crock Pot French Onion Soup is an elegant classic soup for everyday or special meals. With its beefy broth loaded with caramelized onions, it will become a regular at your home with these easy step by step photo instructions.
bowl of onion soup covered with browned cheese.

I love good French onion soup. I mean really love it. If it’s on the menu, I usually make sure I have it.

Unfortunately, that means the good, the bad, and the ugly. I should put adequate on that list too. I can live with adequate, but most seem to be wanting and falling into the bad/ugly range.

My Rating

My rating system. Great 5 out of 5


Very nice solid lower 5. You can make a little better French onion soup but with a lot more work. This is much better than most restaurants. I have had only a few better.

What is French Onion Soup?

From the 18th century, this traditional French soup can be used as an appetizer. But I love a bigger bowl for the main course.

Good onion soup is more than a beef broth with some onions. You need to get the caramelization going well, or you have nothing. You need some long cooking to get there.

Caramelization is the browning of sugar through the oxidation of those sugars. When correctly done, it results in a deep nutty flavor and brown color. Just what we need for a great soup

While many techniques require multiple rounds of caramelization on the stovetop, you can do it in a crock pot. I’m lazy… I pick number two.

Start by loading a slow cooker with some chopped up onions. Cook with butter, salt, pepper, and thyme. Add a little Worcestershire sauce to deepen the flavor. Cook on high for a long time, add the broth, and cook a little longer. Then serve your favorite way. Yum…

The Onions

Regular yellow or white onions are best. I consider white and red onions equivalent to my usual yellow onions and some people like a mix.

Sweet onions like Vidalias, Mauis, Walla Wallas are probably not a good idea here. I don’t like much sweetness here, and that may spoil the broth.

Other Ingredients

With many other recipes, you can use cheaper generic ingredients and get away with it. But with so few ingredients, quality matters here. So only use ingredients you trust.

The Broth:

Very few commercial beef broths are above adequate, and many are just bad. I used Swanson broth here. I think it has improved in quality over the years and is quite good now. The Swanson stock is also good, but I detect no difference in use, so I don’t spend the extra money.

Worcestershire Sauce:

I’m using Lee and Perrins Worcestershire Sauce, which I trust, but I suspect there are other good choices. Worcestershire sauce will make the “beef” flavor really pop. It can be used in many cooking applications to boost that beef test, especially when using beef broth.

The Cheese and Bread:

For the cheese, we like provolone, but some prefer gruyere or Swiss cheese. Again, quality matters.

Some crusty bread is used to float cheese on top. You can use what you want, but a nice crusty French baguette is my choice.

The Crock Pot

The Crock Pot Size

This recipe can be easily double but could also be cut in half. The volume of this recipe is about 6 cups.  Slow cookers should not be overfilled, which means more than 75% full.  Most feel that bigger is fine but may cook a bit faster.

So this fits well in a small crock pot of 2 quarts minimum. Double recipes (what I suggest making) need 4 quarts or bigger.

Comments on Crock Pot Temperature:

Several readers have had trouble with 9 hours on high “burning.” Whether they are interpreting deep caramelization for burning or they are really burnt, I can’t say, but let’s talk crock pots and their temperatures a bit.

Both low and high on a crock pot should be 212-degree range and just take different time to get there. That is all controlled by a thermostat that has improved over the years.

Some crock pots (especially older ones) can run over 300 degrees, and that maybe the issue. Also, even newer crock pots can have a malfunctioning thermostat.

So be advised that some crock pots may run hotter, so watch for “softened and deep golden brown” as the endpoint for the onions being done. I would say if your crock pot boils on low, it may be in the “runs hot” category, then use low for this recipe.

One other note, if you are using a full-size crock pot for this smaller recipe, you have less material to heat, and it may cook a bit faster. So right size crock pot is important or watch the endpoint carefully.

My 9-10 hours on high stands and is consistent with other similar recipes and less than Cooks Illustrated, which is 10-12 hours on high.

Storage

Store in an airtight container. Good refrigerated for 3-4 days and 3-4 months frozen.

Other Crock Pot Soups

This recipe is part of Our Best Soups.

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Step by Step Photo Instructions

image of the ingredients for French Onion Soup

Start with simple ingredients.

chopped onions on a black cutting board with a knife

Chop 1 1/2 pounds of onions about 3 medium size onions. Some people will want rings or some petals. Add to a smaller crock pot. If doubling the recipe, then a full-size crock pot is correct.

the ingredients to a smaller crock pot

Add one teaspoon coarse salt, two tablespoons butter, 1/2 teaspoon pepper, 1 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon thyme. The butter can go in unmelted, but you will need to stir in 1 hour or melt it first in the microwave.

adding beef broth to the crock pot

Cook on high for 9-10 hours until nicely darker brown. Be warned that some crock pots may run hot, and please watch for the endpoint and don’t go by time alone. Using a larger crock pot may also lead to cooking too rapidly. Then add 4 cups of beef broth and cook on high for at least one hour more.

toasted crusty bread on top of the soup

Preheat broiler to high.  Arrange ramekin or oven-safe bowls on a cookie sheet. Ladle hot soup it into the bowls, float toasted crusty bread on the soup.

cheese on the soup before browning

Cover each bowl with cheese of your choice.

spoonful of soup with cheese


Broil until cheese is bubbly and golden, 2-4 minutes.

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Crock Pot French Onion Soup

Better than restaurant quality, this Crock Pot French Onion Soup is an elegant classic soup for everyday or special meals. With its beefy broth loaded with caramelized onions, it will become a regular at your home with these easy step by step photo instructions.

Prep Time10 mins

Cook Time10 hrs 4 mins

Total Time10 hrs 14 mins

Servings/Adjust Amount: 4

4

Ingredients

  • 1 1/2 pounds onions about 3 medium size onions
  • 1 teaspoon coarse salt
  • 2 tablespoons butter
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon thyme
  • 4 cups beef broth
  • Crusty bread
  • Cheese of choice for topping

Instructions

  • Chop 1 1/2 pounds of onions about 3 medium size onions. Add to a smaller crock pot. If doubling recipe then a full-size crock pot is correct.

  • Add to a smaller crock pot. Add one teaspoon coarse salt, two tablespoons butter, 1/2 teaspoon pepper, 1 1/2 teaspoon Worcestershire sauce and 1/2 teaspoon thyme. The butter can go in unmelted, but you will need to stir in 1 hour or melt it first in the microwave.

  • Cook on high for 9-10 hours until nicely darker brown. Be warned that some crock pots may run hot and please watch for the endpoint and don’t go by time alone. Then add 4 cups of beef broth and cook on high for at least one hour more.

  • Preheat broiler to high. Arrange ramekin or oven-safe bowls on a cookie sheet. Ladle hot soup it into the bowls, float toasted crusty bread on soup and cover each bowl with cheese of your choice.

  • Broil until cheese is bubbly and golden, 2-4 minutes.

Recipe Notes

Pro Tips:

  1. Be advised that some crock pots may run hotter so watch for softened and deep golden brown as the endpoint for the onions being done. I would say if your crock pot ever boils on low, it may be in the “runs hot” category, then use low for this recipe. More discussion in the post.
  2. Also, using a much larger crock pot for this small recipe may cook a bit faster.
  3. Please check the onions half way though due to the above.
  4. This recipe can be easily double but could also be cut in half.
  5. As written, use a 2 1/2 to 4-quart crock pot. For a double recipe, you will need 4-quart or more.
  6. Some type of crusty bread is used to float cheese on top. You can use what you want, but a nice crusty French baguette is my choice. For the cheese we like provolone, but some prefer gruyere or Swiss.
  7. Quality matters here in the choice of broth. Do not cheap out on generic.
  8. Good refrigerated for 3-4 days and 3-4 months frozen.

Course Soup

Cuisine French

Keyword Crock Pot Soup, French Onion Soup

 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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Calories: 278kcal | Carbohydrates: 33g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 807mg | Potassium: 284mg | Fiber: 3g | Sugar: 9g | Vitamin A: 400IU | Vitamin C: 15.7mg | Calcium: 240mg | Iron: 2.7mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editors Note: Originally published July 12, 2015. Updated with expanded discussion and options along with refreshed photos.
Lilly and Molly dogs playing tug with a stuffed toy

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Southwest Chicken Soup (Instant Pot) — The Skinny Fork by Gordon Ramsay

Southwest Chicken Soup (Instant Pot) — The Skinny Fork



There is a LOT of seasonings and spices in here, so don’t let the ingredient list scare you. A vast majority of the items listed are staple pantry spices, so it makes the list look a lot more intimidating than it really is. When it comes down to it, this soup is broth, chicken, chickpeas, onion and tomato with a whole hell of a lot of spices.

In the end I got a bowl full of hearty chicken soup that was just as good as, if not better than, the soup I know and love from that one chain restaurant.

Pasta e Fagioli Soup | 101 Cooking For Two by Gordon Ramsay


Hardy Pasta e Fagioli Soup is an easy dinner recipe made with beef, pasta, vegetables, and beans, then simmered in a rich spicy tomato broth. Just follow these step by step photo instructions.

Pasta e Fagioli means “pasta and beans” and this is a traditional Italian peasant soup.  If you think of this soup as thick Italian Minestrone Soup with meat, beans, and pasta, you will be fairly close.

The most well-known version is from Olive Garden restaurants and this is an easy copycat version you can do at home with great results.

The idea for this soup started with my son, who was home for the holidays. The discussion turned to recipes, and this is one of his favorites.

I was in a soup mood and needed leftovers. In spite of this not being very “cooking for two” friendly, we finished every last drop without freezing.

My Rating
My rating system of a 4 out of 5 so very nice.


An excellent soup as expected. This would be a great company recipe to cook ahead.

Pro Tips: Recipe Notes for Pasta e Fagioli Soup

The inspired by goes to a Food.com recipe Olive Garden Pasta E Fagioli with only a few minor changes. The original recipe calls for the beans to be put in with their packing liquid. This does increase the sodium some, so I did rinse the beans and then added a can of beef broth to replace the liquids.

This is a thick soup as written. I liked it better with another can of broth.

The Pasta

This is an interesting soup and deserves an interesting pasta. So an interesting shape and some color will add to the enjoyment.

This is a great recipe to make gluten-free or use other alternate pasta types of your choice.

I frequently add uncooked pasta to recipes I develop but cooking time and effect on the fluid in the recipe can vary some.

The Seasoning

You can use Italian Seasoning (1 tablespoon) to replace the herbs in this recipe.

Can I Make This Soup in a Crock Pot?

I have seen recipes for that but I don’t see the reason to do that. If you want to use a crock pot, then cook on low for 4 hours then add al dente pasta and cook another 10 minutes.

I don’t suggest uncooked pasta added to the crock pot. Cooking time and amount of extra fluid needed will be too variable.

Storage

This soup should not be stored with the pasta already added. So store without pasta then reheat and add some freshly cooked al dente pasta.

If you know you will be storing some of the soup, remove the amount to store before adding pasta. Of course, you should cook less pasta.

Good refrigerated for 3-4 days and frozen for 3-4 months.

Other Italian Recipes You May Enjoy

Boursin Cheese Sauce with Chicken and Pasta
Easy Eggplant Parmesan
Easy Meatballs
The Best Crock Pot Baked Ziti
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hamburger and soup ingredients

The ingredients for this soup but pasta and the broth are not pictured.

raw burger in pan

Start with browning 1 pound of ground beef in a large stockpot over medium-high heat. I used the Dutch oven. Drain excess fat.

chopped veggies on board

While the meat is browning, dice one medium onion and chop three stalks celery. Juline one large or 2 medium carrots. Mince 2 cloves garlic.

cooking veggies with brewned burger

Add the prepared veggies to the browned meat. Cook over medium heat for about 10 minutes.

adding uncooked pasta to water

Cook 1/2 pound of pasta al dente.

beans rinsing under water

Rinse one can each of red kidney and great northern beans.

adding beans to other ingredients

Add two 14 1/2 oz cans diced tomatoes, 15 oz can tomato sauce, 12oz of tomato or V8 vegetable juice, 1 teaspoon vinegar, 1 teaspoon salt, 1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon pepper and 1/2 teaspoon thyme. Add the rinsed the beans and added a can of beef broth. Add the second can of broth if you want a little more of a soup texture. Simmer for 1 hour.

adding pasta to soup

Sorry for the quality of the picture, it is the only one I have.

After the soup has simmered for one hour, add the al dente pasta a simmer another 10 minutes before serving.

soup in a white bowl

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Pasta e Fagioli Soup

Hardy Pasta e Fagioli Soup is an easy dinner recipe made with beef, pasta, vegetables, and beans, then simmered in a rich spicy tomato broth. Just follow these step by step photo instructions.

Prep Time20 mins

Cook Time1 hr 10 mins

Total Time1 hr 30 mins

Servings/Adjust Amount: 8 servings

8

Ingredients

  • 1 lbs ground beef
  • 1 onionmedium diced
  • 3 stalks celery chopped
  • 1 carrotlarge or 2 medium julienned
  • 2 cloves garlic minced
  • 28 oz diced tomatoes
  • 15 oz tomato sauce
  • 12 oz tomato juiceor V8 vegetable juice
  • 1 teaspoon vinegar
  • 1 teaspoons salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon pepper
  • 14 red kidney beansLow sodium, rinsed
  • 14 Great Northern beansLow sodium, rinsed
  • 14-28 oz beef broth
  • 1/2 pound pasta al dente

Instructions

  • Start with browning 1 pound of ground beef in a large stockpot over medium-high heat. Drain excess fat.

  • While the meat is browning, dice one medium onion and chop three stalks celery. Julienne one large or 2 medium carrots. Mince 2 cloves garlic.

  • Add the prepared veggies to the browned meat. Cook over medium heat for about 10 minutes.

  • Cook 1/2 pound pasta al dente.

  • Add two 14 1/2 oz cans diced tomatoes, 15 oz can tomato sauce, 12oz of tomato or V8 vegetable juice, 1 teaspoon vinegar, 1 teaspoon salt, 1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon pepper and 1/2 teaspoon thyme.

  • Add 1 can each of drained and rinsed red kidney and great northern beans. Add a can of beef broth. Add the second can of broth if you want a little more of a soup texture.

  • Simmer for 1 hour then add 1/2 pound of pasta cooked al dente. Simmer ten more minutes and serve.

Recipe Notes

Pro Tips:

  1. You can use Italian Seasoning (1 tablespoon) to replace the herbs in this recipe.
  2. Like all soups, you can vary the veggies and spices to your taste.
  3. This is a thick soup as written. I liked it better with the second can of broth.
  4. This soup should NOT be stored with the pasta already added. So store without pasta then reheat and add some freshly cooked al dente pasta.
  5. If you know you will be storing some of the soup, remove the amount to store before adding pasta. Of course, you should cook less pasta.
  6. Good refrigerated for 3-4 days and frozen for 3-4 months.
  7. Make this gluten-free by using gluten free pasta.

Course Soup

Cuisine Italian

Keyword Crock Pot Italian Soup, Olive Garden Copycat Soup, Pasta E Fagioli Soup

 

Check Out Other Great Recipes

Graphic for visual directory

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Blue ribbon divider used for visual effect

Calories: 261kcal | Carbohydrates: 33g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 731mg | Potassium: 902mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1879IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 4mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published January 5, 2013. Updated with expanded, detailed instructions and refreshed photos.

Molly walking in the snow

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