Crock Pot French Onion Soup

I love using my crock pot in the winter months.  There is just something about the yummy smells of something cooking all day that just makes it feel more like home in the winter.  We don't normally do soups at any other time of the year except when it is cold out.  Canned soups are fine but I just love a homemade soup - and so does the family.

Here are the ingredients for a toasty French Onion Soup:

Three large onions that are thinly sliced

Six tablespoons of butter

Four low sodium beef bouillon cubes

Four Cups of hot water

One teaspoon of Worcestershire sauce

One half (1/2) teaspoon of salt

Four slices of toasted French Bread

One quarter to one half of a cup of shredded Mozzerella Cheese

You will also need a skillet/pan and your crock pot

Okay, in a large skillet, melt the butter on medium high heat and add the thinly sliced onions and cook until they are lightly browned - stirring almost constantly.  When they are done, transfer them to the crock pot (along with any of the drippings left in the pan).  Next add the bouillon, the water, Worcestershire sauce and the salt.  Cover tightly and cook on low in the crock pot for 4-6 hours.

About fifteen minutes before serving, slice the French bread and toast in the oven under the broiler.  When it just starts to toast, coat with a little of the shredded mozzerella cheese - but not all of it.  Divide the soup in to four bowls and top each bowl with a slice of the toasted cheesy French bread and then add the remaining shredded mozzerella cheese just before serving.

This recipe makes four servings.