Tuesday, November 04, 2008

T.G.I. Friday's French Onion Soup

3-4 medium to large onions
3 cans of beef broth
worchestershire sauce
sargento cheese (Italian blend)
8 oz. bag (recommended)
French baguette
2 bay leaves
dash of garlic powder
dash of both salt and pepper

Slice the onions into rings and saute in butter in a skillet until tender. Turn crock pot on to low and put in the cans of beef broth, bayleaves, dash of garlic powder and salt and pepper, 2 tablespoons of worchestershire sauce, and 3/4 cup of water. When the onions and butter mixture is tender then also add them to the crock pot. Cover and cook for at least 3-5 hours on low. At this point you maywant to taste the soup and see if you would like it a littleweaker--if so add a little water or chicken broth. Also, at this time remove the bay leaves and discard them.
When about ready to serve, slice bread into thin slices and toastin oven on 350 or in toaster oven until just crusty. Put toasted slices (1-3) in bowl and cover with the cheese (adjust cheese to your liking). Then cover bread and cheese with hot soup. The cheese will melt and the bread will rise to the top.

Credits to: Kaci


  1. This is way off. First off there should be dry sherry in there and no worcestershire. Secondly, the chesse is they use ie provolone topped with a dash of parmesan. Lastly, the big crouton they use is not toasted baguette, it's holland rusk...

  2. Also, FWIW, the crouton and cheese are not on the bottom. The soup goes in first, top with the holland rusk, then provolone slice and a pinch of parmesan. Place crock under broiler until cheese bubbles and begins to brown...