Wednesday, May 13, 2009

Slow-Cooker French Onion Soup with BLT and Avocado Sandwiches

My husband and I both really love French Onion Soup. We've tried a few recipes and none could quite compare to the wonderful concoction at Maspero's in New Orleans. I found this recipe on the Food Network website and decided to give it a try. For a side dish, we made BLT sandwiches with sliced avocado. Interested? Read on!

Slow Cooker French Onion Soup


5 small yellow onions, thinly sliced
2 cans Swanson's low sodium beef broth
2 cans Campbell's Beef Consomme
1 packet Lipton's Beefy Onion Soup Mix
1 loaf pumpernickel bread, cut into slices
sliced aged swiss cheese
shredded parmesan cheese
3 tablespoons butter
3 tablespoons white wine


In a large nonstick pan, saute onions in butter. When almost soft, add wine and cook for a few more minutes. Dump into a crockpot sprayed with cooking spray. Add the broths, consomme and soup mix. Cook on HIGH for 4 hours or LOW for 8 hours. When ready to serve, put soup in a bowl and place a slice of bread and both of the cheeses on top and put under the broiler until the cheese melts.

The Ingredients

The soup, in all it's cheesy goodness!

The Verdict: Fantastic!! While it still does not compare to Maspero's French Onion soup, this is the best I've had at home so far. James says it's much better than the canned variety, less salty tasting. Be sure not to get red onions because they will make your soup sweet, which is a mistake we have made in the past. We will definitely be making this again. Soon!

BLT Sandwiches with Avocado


White bread, sliced
Cooked Bacon
1 tomato, sliced
1 avocado, sliced
cheese, if desired


Toast bread to desired doneness. Spread a generous amount of mayo, then add bacon, tomato slices, lettuce, cheese if desired, and avocado slices. Enjoy!

The Ingredients


The Verdict: OK look at the above picture, do I really need to tell you?? Yummola!!

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