French Onion Soup — made better with Budder

It’s fall – and that means i start thinking about meals like cozy soups, thick stews, pot roasts, casseroles… oh, I do love fall and winter foods. A while back, we had a recipe that I was looking at the other day and it made me think… that recipe was http://everythingisbetterwithburdder.com/2021/05/12/french-onion-chicken.

It’s been a miserable cold rainy few weekends in a row – and y’all, my bones hurt. So, I decided that a big serving of french onion soup was in order.

Four Onions – sliced 1 stick of salted butter, 1 stick of cannabudder, 1 can beef consomme, Beef Better Than Boullion, 2 cups of red cooking wine, 2 cups water, 1 tsp minced garlic, salt and pepper, onion powder, garlic powder

Slice the onions and put them in a saute pan with the two sticks of butter on low-medium heat. Gently caramelize the onions in that rich buttery budder. Keep your heat rather low – this is a low and slow thing. You really want the onions to caramelize without burning/crisping. You are looking for a deep, aromatic, rich onion. When your onions are a deep, caramel color, soft and fragrant, now you want to add the rest of your ingredients. In a crock pot (or InstantPot), add your onions and butter, the garlic, water, consomme, wine, boullion, onion and garlic powder, and salt and pepper to taste.

Set your crock pot to low for 8 hours, or high for 4 hours, or the soup setting on the InstantPot. And let it go and do its thing. I didn’t have any baguettes, but a wonderful guy once taught me how to make croutons with bagels. I had a couple of Everything Bagels on hand. Broke them up into chunks, then I sprayed them with a little bit of avocado oil, tossed them in the toaster oven for about 25 minutes. They were crisp and held up well in the soup, under the cheese.