French Onion Soup

French Onion Soup

This recipe is part of Feeding A Crowd: French(ish!) Birthday.

I did something terrible.

In the rush to eat the soup, I forgot to photograph it in its final form. I promise to replace the pictures the next time I make it (which will be soon!) Here’s what it sort of looked like (stock photo):


And here are the two huge pans I used to cook the onions. So many onions.


I basically saved all of my patience for actually making the soup, not photographing it. It’s a long process, but it is absolutely worth the effort.

French Onion Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 8
  • 5 pounds sliced onions
  • 1 stick unsalted butter
  • 3 Tablespoons squeeze bottle garlic
  • 8 cups beef broth
  • ½ cup ruby port
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 bay leaf
  • ½ cup grated Parmesan
  • Salt & pepper
  1. Melt butter in very large pan over low heat.
  2. Add in garlic, onions, and two teaspoons of salt.
  3. Stir occasionally and scrape up and brown bits while letting onions cook for 1½ hours. They will slowly turn a deep brown as they caramelize. Do not allow them to burn.
  4. Stir in beef broth, port, cinnamon, nutmeg, and bay leaf then bring to a boil.
  5. Simmer on medium heat (stirring occasionally) and reduce, reduce, reduce for about an hour.
  6. Add salt and pepper to taste (and remove bay leaf).
  7. Serve, sprinkled with Parmesan, and enjoy!


Wanna check out the rest of the French(ish!)-inspired menu? Try one of these!

Slow Cooker Bacon and Turkey Chili

Slow Cooker Bacon and Turkey Chili

Chili is such an easy and versatile dish. It should be a weekly staple, especially if you’re trying to eat healthier (I suggest nixing the bacon though), I just don’t make it nearly often enough. Here’s to rectifying that this year!


Personally I’m fan of chili with lots of greasy ground beef and very little nutritional value, but one of the best lessons I learned from an ex with an iron imbalance is that you can replace beef with turkey in most instances.


Turkey has a bad rap for being kind of flavorless, but that’s the gem, flavor the meat how you want!

Slow Cooker Bacon and Turkey Chili
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Recipe type: Main Dish, Slow Cooker
Serves: 4
  • 1 pound ground turkey
  • 4 slices thick cut bacon
  • 8 ounces canned kidney beans
  • 8 ounces canned crushed tomatoes
  • 8 ounces canned diced tomatoes with jalapenos
  • 1 medium onion - medium diced
  • McCormick chili seasoning mix
  • 1 tablespoon cumin
  • 1 teaspoon red pepper flakes
  1. Slice your bacon into ½ inch pieces and then cook in large pan until nearly crispy. Remove bacon with slotted spoon and drain on paper towel.
  2. Add your ground turkey to the bacon fat and cook over high heat with cumin and red pepper flakes, stirring and breaking it up into small pieces. .
  3. Once the turkey appears to be cooked through, drain it and add to your crock pot along with the bacon, all canned (un-drained) ingredients, and the flavor pack.
  4. Mix gently, put a lid on it, set to high for 4 hours.


I used the McCormick seasoning in my recipe because after cleaning out our spices a few months ago, there are some things I just haven’t had the cash to replace yet.

Truly though, you can find your perfect seasoning combination by tweaking different measurements of cumin, red pepper flakes, chili powder, salt, pepper, onion powder, garlic powder – pretty much any flavor you like and sounds good to you.

Cooking (opposed to baking) is so fantastic because there’s so much versatility with what you can customize things to your personal tastes with very little risk! A recipe like this is a great way to play around and make it your own.

The next time I do this I might add a cup of frozen corn, or throw in some black beans, or remove the bacon, or add extra liquid and cook some rice in it – the sky is the limit.