Easy Frozen French Onion Soup
Making frozen French onion soup is a great way to make the soup in bulk rather than from scratch every time. In the following frozen French onion soup recipe, you are going to make fourteen portions of French onion soup and freeze them. When you want to eat it, you simply add some sherry, bread, and cheese and reheat it. The sherry is optional but it does add an elegant flavor to the dish.
You can freeze the soup in two serving batches or in four serving batches if you are a family of four, for example. Just make a note of how to make up the soup once it is thawed and attach this to the freezer bag so you know what the soup is and how to make it up once it is defrosted.
This soup can be made in a pot, Dutch oven, or slow cooker. When you are adding ingredients to a slow cooker, make sure they are hot so the cooking time does not increase. Slicing six pounds of onions is not much fun, especially if you cry easily when chopping onions, so you might like to use your food processor to do this. Actually buying a food processor is a great investment just for making this frozen French onion soup recipe. Not only does making the soup base in bulk save you lots of time but the prospect of having to finely slice six pounds of onions is possibly enough to put you off this recipe if you don’t have a food processor!
- 6 lbs onions, thinly sliced
- 1 bay leaf
- ¼ teaspoon dried thyme
- ½ teaspoon Worcestershire sauce
- ¼ cup butter
- Salt and freshly ground black pepper
- 14 cups beef broth
- 1 portion thawed soup (see recipe)
- 2 slices toasted crusty bread
- ¼ cup shredded Swiss cheese
- 2 tablespoons grated parmesan cheese
- 2 tablespoons sherry (optional)
- Sauté the onion in the butter over a moderate heat until it is caramel in color, translucent and soft. Do this in 3 batches. Put the onions in a crock pot.
- Deglaze the cooking skillet with some of the beef broth and add this to the slow cooker with the rest of the beef broth.
- Add the bay leaf, thyme and Worcestershire sauce. Cover the slow cooker and cook on low for about 7 hours or high for about 4 hours. Add the salt and pepper and remove the bay leaf.
- Divide the soup between 7 containers or Ziploc bags, label them, and freeze them.
- Each container or bag will contain 2 servings.
- When you are ready to eat French onion soup, remove a container or bag from the freezer and put it in a microwaveable dish with the sherry.
- Heat it for 5 minutes, and then sprinkle the parmesan into a soup bowl.
- Put one slice of toasted bread over the cheese and pour the soup over the top.
- Top the soup with the shredded Swiss cheese and broil it to melt the cheese.
Have some fun with your French onion soup. All the time you save by preparing a batch of soup in advance means you will have more time to think about the presentation. Choose brightly colored bowls like in this photo and garnish the soup not only with cheesy croutons but with some fresh herbs. This timesaving recipe is a must-have for busy home cooks everywhere who have plenty of freezer space but very little time to cook. You get the best of both worlds – a great soup recipe and enough time to put your feet up and relax the next time you want to eat French onion soup.
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