Tonight, I have a show committee meeting for my chorus, and Zach has physics class, so the crock pot is being called to duty again, this time to make a soup inspired by a recipe from 80/20.
Light French Onion Soup
1 Tbsp olive oil
2 large white onions, sliced thin (~ 5 cups)
1 tsp dried thyme
1 tsp fennel seed
1/2 tsp garlic powder
1/4 tsp celery salt
1/2 tsp fresh ground black pepper
1/2 tsp sea salt
1/2 cup red wine
2 cups water
3 cups low sodium beef broth
3 cups low sodium chicken broth
1 Tbsp Worcestershire sauce
4 cups crusty bread cubes
1 1/4 cups Parmesan, shredded
Preheat oven to 425 degrees. Place bread cubes onto an ungreased baking sheet. Bake for 10-12 minutes, until lightly brown and crispy. Set aside.
Slice onions, and place in crock pot with oil and spices. Cook on high until onions are translucent.
Add broth, wine, water, and Worcestershire, and let cook for a few hours.
To serve: ladle soup into a bowl or crock, then immediately top with 1/2 cup bread cubes and 2 Tbsp Parmesan cheese. Garnish with fresh parsley, if desired.