Traditional French Onion Soup

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Be sure to save this one for a cool, rainy Autumn day...
Instructions
  1. Preheat large saucepot over medium-high heat. Add onions, 3 tablespoons oil, and butter; cook 10 minutes or until onions begin to soften, stirring frequently. Reduce heat to medium-low; stir in bay leaf, sugar, and thyme. Cook 30 to 35 minutes or until on
  2. Meanwhile, preheat oven to 400°. Arrange bread slices on rimmed baking pan. Brush top of bread slices with remaining 1 tablespoon oil. Bake bread 10 to 12 minutes or until lightly browned; remove bread to plate.
  3. Place 6 ovenproof soup crocks or bowls on same baking pan. Ladle soup into bowls. Top each with 2 slices bread, then 1 slice Swiss cheese. Sprinkle cheese with 1 teaspoon Parmesan. Bake 10 to 12 minutes or until cheese melts and begins to bubble and brown

Cheesy Chicken Tortilla Soup

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The delicious aroma of this flavorful, slow-cooked tortilla soup is sure to have your mouth watering.
Instructions
  1. In 4 quart slow cooker, combine all ingredients except tortillas, cheese, cilantro, and chips. Cover and cook on high 4 hours, stirring occasionally. Remove and discard bay leaf.
  2. Meanwhile, preheat oven to 375°. Stack tortillas and use a pizza wheel to cut into ½ inch strips. Place strips on rimmed baking pan. Bake 5 minutes; stir strips and bake 5 minutes longer or until crisp. Ladle soup into bowls. Sprinkle each with

Beef Slow Cooker Irish Stew

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Celebrate the Emerald Isle with this traditional savory stew!
Instructions
  1. In large skillet, heat oil over medium-high heat. In 2 batches, add beef and cook each batch 3 to 5 minutes or until beef is browned, stirring occasionally. Transfer beef to 5 to 6 quart slow cooker.
  2. Add potatoes, thyme, garlic, leeks, bay leaf, onion, broth, carrots, barley, parsley, and Worcestershire sauce. Cover and cook on low 7 to 8 hours or until beef and potatoes are tender.
  3. In medium bowl, whisk together water, and flour; stir into slow cooker. Increase heat to high, cover and cook 15 minutes. Stir in peas, and vinegar; cover and cook 3 minutes. Remove and discard bay leaf, and thyme stems. Season with salt, and pepper. Serv

Potato Chowder

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Nourish your body and soul with this comfort food classic!
Instructions
  1. In large saucepot, melt butter over medium-low heat. Add garlic, carrots, celery, and onion, and cook 5 to 6 minutes or until vegetables are almost soft, stirring occasionally. Increase heat to medium; stir in 2 tablespoons flour. Gradually stir in broth.
  2. Add potatoes and heat to simmering. Partially cover and simmer 15 minutes, stirring occasionally. In small bowl, whisk together milk and remaining 1 tablespoon flour; stir mixture into soup. Simmer 8 to 10 minutes or until soup thickens slightly, stirring
  3. Ladle soup into bowls to serve.
  4. Makes: 8 cups