Crock Pot French Onion Beef Recipes

CROCK POT FRENCH ONION BEEF CASSEROLE

Steps:

• Place half of your beef in the bottom of your 6-quart crock pot (I used Cera, my 6 Quart Crock Pot with Ceramic Coated Pot) and top with half of your mushrooms and half of your onion, repeat layer
• Pour your soup on top of everything
• Cover and cook on low for 6-8 hours
• Put your stuffing mix in a bowl, top with your melted butter and 1/2 cup of liquid from your crock pot and toss (if you do not have enough liquid in your crock pot for 1/2 cup, add water to the liquid to make it a full 1/2 cup)
• Pour your stuffing across the top of your beef and cover and cook on high for about 10 minutes
• Spread your shredded cheese over the top of your stuffing and cover again and cook on high until your cheese is melted

SLOW COOKER POT ROAST WITH FRENCH ONION SOUP

Steps:

• Cut the roast into 4 to 6 large chunks and place them in the slow cooker . Add the French onion soup and mushrooms. Cover and cook on low for 8 to 10 hours, or until very tender. Or cook on high for 4 to 5 hours.
• If desired, make a flavorful gravy with the juices. Remove the beef and mushrooms to a platter or bowl with a slotted spoon; keep warm. Transfer juices to a saucepan. Skim excess fat, if desired. Simmer the juices for 5 minutes to reduce slightly and concentrate the flavors.
• Mix 2 tablespoons of flour with cold water to make a smooth mixture; stir into the juices. Continue cooking until the sauce is thickened and bubbly. Taste and add salt and pepper, as needed.
• Serve the gravy with the beef (cubed or shredded) and mushrooms.
• Serve it with potatoes and vegetables or on toasted sandwich buns with coleslaw and fries or chips.

CROCK POT FRENCH ONION BEEF

Steps:

• Cut beef into 6 serving-size pieces.
• Layer half of the beef, mushrooms and onion in 3 1/2 to 4-quart slow cooker; repeat layers.
• Pour soup over ingredients in slow cooker.
• Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink.
• Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 cup liquid from pot.
• Place stuffing on top of contents in slow cooker; cover.
• Increase heat to high setting.
• Cook 10 minutes or until stuffing is fluffy.
• Sprinkle with cheese; cover.
• Cook until cheese is melted.

SLOW-COOKER FRENCH ONION SOUP

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In lined slow cooker, mix onions and margarine.
• Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.
• Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
• Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.

SLOW COOKER FRENCH ONION SOUP

Steps:

• Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
• About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
• Broil bread slices until toasted, 1 to 2 minutes per side.
• Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
• Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

FRENCH BEEF BURGUNDY FOR THE CROCK POT

Steps:

• Combine the flour, salt and black pepper.
• Dredge the beef cubes in the flour mixture and brown in the olive oil in a medium skillet.
• Place the beef and remaining ingredients into the Crock Pot Slow Cooker and mix thoroughly and combine.
• Cover; cook on Low for 4 to 6 hours or on High for 2 to 3 hours.

SLOW-COOKED FRENCH ONION SOUP

Steps:

• Place butter in a 5-qt. slow cooker. Top with sweet and red onions; sprinkle with pepper. Cook, covered, on low until onions are tender, 5-6 hours., Stir in broth, water, wine, herbs and Worcestershire sauce. Cook, covered, on low until flavors are blended, 2-3 hours. Remove herb sprigs and bay leaf., To serve, preheat broiler. Place bread on a baking sheet; broil 4 in. from heat until lightly toasted, 1-2 minutes per side. Top bread with cheese; broil until cheese is melted, 1-2 minutes. Divide soup among eight bowls; top with cheese toasts and serve immediately.

SLOW-COOKER FRENCH ONION SHREDDED BEEF SANDWICHES

Steps:

• Spray 5-quart slow cooker with cooking spray. Trim excess fat from beef. Rub beef with steak seasoning and salt. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 2 to 3 minutes on two sides, until browned. Transfer to slow cooker.
• In large bowl, beat melted butter, tomato paste and mustard with whisk. Stir in brown sugar. Stir in onion and garlic; pour over beef. Cover and cook on Low heat setting 8 to 10 hours or until beef is tender.
• Remove beef to cutting board; let stand 5 to 10 minutes or until cool enough to handle. Meanwhile, in small bowl, mix cornstarch and vinegar. Stir into liquid in slow cooker; cover and cook on High heat setting 5 to 10 minutes or until mixture thickens. Shred beef; return to cooker.
• Position oven rack 4 inches from broiling element. Set oven control to broil. Place buns, split sides up, on large cookie sheet. Divide cheese evenly among bun tops. Broil 1 to 3 minutes or until buns are toasted and cheese melts. Divide beef mixture evenly among bun bottoms. Sprinkle with parsley, then top with bun tops.

FRENCH ONION DIP SANDWICHES (SLOW COOKER)

Steps:

• Heat 3 tablespoons olive oil over medium heat in a large, deep pot. Add onions and toss to coat with oil. Cook, stirring often, until softened, about 15 minutes. Add 1 tablespoon butter. Cook and stir until onions start to brown, about 15 minutes more.
• Stir sugar and 1/2 teaspoon salt into the onions in the pot. Continue to cook, stirring once halfway through, until onions are well-browned, 10 to 15 minutes more. Mix in garlic and cook for 1 minute more.
• Stir 3 tablespoons of water into the pot, scraping bits from the bottom. Let simmer for 3 minutes; repeat with an additional 3 tablespoons water. Simmer for 3 minutes more and repeat. Add vermouth; scrape bits from the bottom and sides of the pot. Cook for 4 minutes more. Add stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer for 10 minutes; do not boil. Add black pepper. Discard bay leaf. Remove pot from heat and allow soup to cool. Pour into the slow cooker, but don't turn it on.
• Trim any excess fat from the rump roast. Sprinkle all sides with salt and pepper. Heat remaining 2 tablespoons olive oil in the pot over high heat. Cook the meat, holding it down with tongs, until browned on all sides, about 10 minutes. Transfer meat carefully to the slow cooker. Spoon the soup over the meat so that it is topped with a few onions. Cover and cook on Low for 4 hours.
• Remove meat from the slow cooker. Slice it diagonally and return slices to the slow cooker. Continue to cook on Low for 2 hours more.
• Preheat the oven to 350 degrees F (175 degrees C). Spread rolls with remaining 2 tablespoons butter; place face-down on a baking sheet.
• Bake rolls in the preheated oven until beginning to brown, 8 to 10 minutes. Remove from the oven, flip, and sprinkle with Gruyere cheese. Set oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil rolls until cheese is slightly bubbly and lightly browned, 2 to 4 minutes.
• Remove meat from the slow cooker using a slotted spoon. Place on the rolls. Serve soup on the side for dipping.