Nothing says fall to me like weather cool enough to enjoy a bowl of soup. I don’t particularly think of myself as a soup person, but after a summer of hot weather that leaves me wanting nothing but popsicles and ice cream, I’m always excited to have that first bowl of soup in the new season.

This year I branched out and made French Onion soup. My husband had mentioned some time ago (years, maybe) that he like this soup. I didn’t think much of it since I was not interested in a soup consisting solely of onions. But I found a souper simple recipe in a crockpot cookbook and reading the recipe actually made me salivate!

I started by chopping the onion which consequently made my eyes water something fierce. The mound of chopped onions struck me as gorgeous and I had to grab my camera and capture the beauty.

Next I sautéed the onions in half a stick of butter until they were a golden brown. The mound of onions cooked down to a succulent caramel color. I added 1/3 cup flour and stirred till it was mixed well with the butter on the onions. Next I added the beef broth, about 60 oz, then the Worcestershire sauce and stirred until it started to boil and thicken. I transferred the soup to the crockpot, added the bay leaves and let simmer for the rest of the day.

To serve, I ladled soup into individual ceramic bowls topped with grated Italian cheeses (romano, mozzerella, asiago, parmesan, and provolone) and pooped them into the oven. I cut slices of French bread, buttered and sprinkled with garlic then toasted them in the oven as well. It was souper easy and souper yummy.

To end the evening, we enjoyed a batch of homemade cookies and cream ice cream. Hey, it’s not officially fall, yet! What are your favorite fall entrées? (We’ll cover fall sweets in another post)

If you haven’t already, please visit the Introductory post to the Fall Fling where you can enter to win prizes and learn how you can contribute to the Fall Fling party.

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