Celebrating National Soup Month with some delicious French onion soup

WBTV Studio — CHARLOTTE, N.C. (QC Life) - January is National Soup Month in the United States, and we almost let it slip away.

Luckily, Chef Jill Aker-Ray, who works as a personal chef, came by the QC Kitchen to make sure we got our fix of soup.

She made some delicious Crockpot French Onion Soup and was kind enough to share the recipe.

For those interested in making it themselves, her recipe can be found below:

Ingredients:

• 2 lbs. Vidalia or other sweet onions, thinly sliced (about 8 cups)
• 1/4 cup of melted butter
• 1.5 tsp. brown sugar
• 1-1/2 tsp. salt
• 1/2 tsp. black pepper, more for garnish
• 6 thyme sprigs, tied with twine
• 1 dried bay leaf
• 5 cups low-sodium beef broth
• 1 tbsp. of balsamic vinegar
• 1 tbsp. of Worcestershire sauce
• 12 baguette slices
• 6 oz. Gruyere or Swiss/emmentaler cheese (shredded, about 1.5 cups)

Directions:

1. Cook onions: Stir together onions, melted butter, sugar, salt and pepper in a six-quart slow cooker until onions are fully coated. Place thyme and bay leaf on onion mixture. Cover and cook on HIGH, stirring once halfway through, until onions are deep golden brown and caramelized. Takes 6-7 hours.
2. Add liquid: Remove and discard thyme and bay leaf. Stir in broth, Worcestershire and vinegar. Cover and cook on HIGH until thoroughly heated, about 30 minutes.
3. Add baguette and cheese to soup-filled ramekins: Preheat oven to broil, with oven rack about six inches from heat. Spoon soup into six ovenproof ramekins; place on a large rimmed baking sheet. Top each ramekin with two baguette slices; divide cheese among ramekins (about 1/4 cup each).
4. Broil cheese: Broil until cheese is melted and golden brown. Takes about three minutes. Sprinkle with fresh thyme leaves and black pepper. Serve!

Related: Celebrating National Pie Day with Buttermilk Sky Pie

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