12 responses to “Overnight French Onion Soup”

  1. Melanie @ Frugal Kiwi

    I LOOOOVE this idea. Must make. And soon. French Onion Soup is one of my all time favorite dishes.

  2. Jesse

    Any thoughts on how pareve beef boullion cubes might work in place of actual beef broth (assuming they make those…dont really know. i always buy the chicken ones)? I love french onion soup, but the kosher in me just can't get past the beef/cheese situation. Not sure if the boullion would lack flavor or if it would be ok.

  3. debbie koenig

    Jesse, I was wondering about that myself–kashrut is part of the reason I didn't discover this until I was older! I think it would be ok, just watch the sodium–bouillon tends to be super-salty. The other option would be to use low-sodium vegetable broth & add a shot or two of soy sauce for umami.

  4. Jesse

    I like the soy sauce/ veggie broth idea! I might just have to try it and see how it goes. I'll let you know if I do.

  5. MyKidsEatSquid

    What a great idea–french onion soup in the crock pot. I'm definitely trying this this week. This is one of my dh's favorite dishes.

  6. dmrredd

    I put the onions in last night and woke up to the smell of DELICIOUSNESS! I had to tweek it a bit, I didn't have sherry or gruere, but it came out awesome without. I will definately have to make it the next time with them! And did I mention EASY? This is so simple to prepare.
    Next time….I'm DOUBLING IT!!!

  7. Stephanie Stiavetti

    This looks incredible, and it's gf. Winning combination, and I need something to keep me warm in this weather!

  8. debbie koenig

    Jesse, be sure to report back–if it's a hit, I'll add a note to the recipe itself.

    dmrredd, I'm so glad you liked it!

  9. Coreopsis

    I need to drag myself away from here. HELP! It never occurred to me that one could carmelize onions over night. I think I'll do it tonight. I usually carmelize onions in a heavy cast iron skillet (with hardly any oil–maybe a tablespoon for as many onions as I can get in…..)

  10. SusanRanis

    This sounds wonderful–my favorite soup and very little effort. I am scheming to start it. The only problem, while the cooking part seems simple, I need help with the labor involved in hauling a ladder into the kitchen, climbing up, rummaging around in the upper dungeons of cabinets and finding the crock pot. I wonder if there is another blog for this problem.

  11. Allison

    I made the overnight French onion chicken from your cookbook and froze all the leftover onions and liquid, which was a large Tupperware amount. How would you go about turning that into French onion soup? Is it something I can slow cook again or no because it already has been? I hate to let it go to waste. Thanks!!

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