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
- 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
- Melt 1 tbsp butter in a large pot. Add the caramelized onions, season with thyme, salt and pepper. Cook for five minutes.
- Stir in the flour, mixing well. Pour in white wine and bring to a boil for five minutes. Season again with S+P.
- Add in both broths and bring to a simmer for 30 minutes.
- 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.