While in Hawaii Stuart had the idea for me to recreate the foods we ate for my blog. Our favorite meal of the trip was at a little French restaurant in downtown Hilo. I haven’t attempted making crepes yet, but I do know how to make French Onion Soup.

I made this recipe back in 2011 after finding it on Kelsey’s Essentials on Cooking Channel. I altered the recipe slightly this go-around to utilize Slow Cooker Caramelized Onions, adjusted the liquid amounts for a desired consistency, and added more cheese.

French Onion Soup

Ingredients:

• 3 lb onions, sliced and caramelized – less 1 C
• 1 tbsp dried thyme
• 1 C white wine
• 1 tbsp flour
• 4 C beef broth
• 2 1/2 C chicken broth
• 4 rolls bakery bread, cubed
• 1/2 lb swiss cheese, shredded

Steps:

1. Melt 1 tbsp butter in a large pot. Add the caramelized onions, season with thyme, salt and pepper. Cook for five minutes.
2. Stir in the flour, mixing well. Pour in white wine and bring to a boil for five minutes. Season again with S+P.
3. Add in both broths and bring to a simmer for 30 minutes.
4. Preheat the broiler. Ladle soup into individual ramekins. Top each ramekin with cubed bread and cover with shredded cheese. Broil for about 4 minutes until cheese begins to brown.