[vc_row][vc_column][vc_media_grid element_width="6" grid_id="vc_gid:1708473304551-0661db33-a45d-10" include="1459,1458"][vc_column_text single_style=""]<strong>Easy French Onion Soup</strong>
Bust out your magical crock-pot, this is when things get easy. <!--more-->

Grab a 2-pound bag of sweet onions and thinly slice all 2 pounds. This recipe is so great because once it’s done you can freeze it in a <a href="https://amzn.to/3UUiGEi" target="_blank" rel="noopener">silicone mold</a> for individual servings and thaw a single bowl at a time! (If freezing omit croutons and cheese until ready to eat).[/vc_column_text][vc_media_grid element_width="6" grid_id="vc_gid:1708473304552-c38683bc-e7ee-0" include="1461,1462"][vc_column_text single_style=""]<strong>Ingredients:</strong>
2 pounds sweet onions
6 cups beef broth
1/2 cup red wine
1 bay leaf
1 tsp Italian seasoning
1 tablespoon Worcestershire sauce
1 stick of butter (salted) cut into tablespoons[/vc_column_text][vc_media_grid element_width="6" grid_id="vc_gid:1708473304553-21426bdb-14b1-0" include="1770,1771"][vc_column_text single_style=""]<strong>Instructions:</strong>
Add everything into your favorite <a href="https://amzn.to/49C9pow" target="_blank" rel="noopener">slow cooker</a>. Place the tablespoons of butter on top last.
Cook on low for 6 hours or high for 4 hours.
Remove bay leaf and ladle into bowl add Texas toast croutons and top with provolone and swiss cheese
Freezing:
I use a <a href="https://amzn.to/3UUiGEi" target="_blank" rel="noopener">silicone mold</a> to freeze one cup portions. Then empty them and store all portions in a gallon freezer bag. When ready to eat remove from bag and place in a bowl in the fridge to thaw. Top with croutons and provolone/swiss cheese before serving.[/vc_column_text][/vc_column][/vc_row]