This soup has been on my menu and on my mind for a long time. I finally got it together this morning, and slow cooked a couple of big onions in my Crock-ette. Adding a quart of already-made bone broth, a few seasonings, and the last of the bacon made a delicious lunch for us today. SOMEone ate three bowls of it!
The non-traditionally-shaped croutons are topped with Swiss cheese. I tried to brown the cheese in the toaster oven, but that didn’t happen.
Adventures of Dorrie Anne 
I think this looks like the best yet! You post some really mouth-watering dishes, but this one strikes a special chord with me.
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Gary left enough for another bowl. Can you get here before he gobbles it down tomorrow?
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Wish I could!
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Hmmm. . .one could envision him making sloshing sounds as he walked by. . .
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His pores absorb.
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Ha!
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I know how yummy this soup is, so I can understand that someone ate three bowls of it and your soup looks fantastic – as usual – virtual hugs, Mitza
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It’s not as piggish as it sounds. Seconds and thirds were just one scoop each. He ate all his fresh vegetables, too. And cornbread!
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I love a really good French Onion soup! That actually looks pretty easy – the recipe I have is much more work, so I’ve only made it twice – in about 30 years! I’m going to try this next time I have electricity for my crock pot. 🙂
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Bravo, Barbara! My tiny Crock-ette is my friend. It holds only six cups, but that is enough to make a good quart of delicious and nutritious broth out of almost anything. It is only 85 watts, so can easily be run real time from a modest solar array if done in the daytime. This size is frequently on sale for about ten dollars, so is a really thrifty investment to make bone broth. Just put any bones you have into a plastic bag and into the freezer right away. When you have enough to fill the Crock-ette, plop ’em in and let them do their thing for a few hours. It doesn’t matter if the bones are all from the same kind of meat. I don’t discriminate; they all go in together. They don’t care about their neighbors, they just make nutrition for you!
You can use the broth for a quick soup, or to cook rice in it.
If you want a creamed soup, shake some of the broth up with dry milk powder and flour in a jar to thicken it. A few thin slices of cheese will usually perk up any creamed soup. Float some cheese shreds on top if you really want to cut calories. Using dry milk powder allows you to save on calories over using “cream” for real, and also allows you to use the bone broth – win – win!
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