Hi William! I use these like I would use any traditional bowl. You will end up with somewhere close to 10 cups of soup. I actually link to the exact bowls I use in the recommended equipment section. 🙂
]]>Your recipe sounds delicious.
What kind of crock pots do you use? How many ounces are they? How many will I need?
thank you
]]>I’m so glad it’s helpful for you, Kerri! I hope you love the soup. I think you will. 😉
]]>I’m so glad you enjoy it so much, Nancy! 🙂
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In reply to Ioke.
Of all the French onion soups I have ever had in any restaurant this is by far THE BEST! I had to sub out the beef broth for my homemade chicken broth and my homemade sourdough bread and it was amazing! I strongly recommend watching your video for some helpful hints. Hubby almost licked tbe bowl!!
Thanks for a wonderful recipe
The only downside—be prepared to spend at least an hour and a half to make this You don’t want to rush it and it’s worth it!
You’re welcome! I hope you love it! 🙂
]]>Wow, I have to say, your directions in this video are really complete! Reminding about oven temps/being on, tips on the onions, how important flavor of selected ingredients can be….bravo!! You have left nothing to chance. I would also add, sautéing additional onions al dente is usually what I love to do to any onion soup recipe. I will definitely be giving this recipe a try. Thanks! ]]>
Hi Jean! European butter is a cultured butter with a higher fat content and richer flavor. Unfortunately it can be hard to find in some stores. Some of the more common brands include Plugra, Danish Creamery, Challenge Butter, Vermont Creamery, and Kerrygold. Land O Lakes even has a European-style butter now! Hope that helps 😊
]]>I hope you love it! 🙂
]]>Thank you! I hope you love it! 🙂
]]>Thank you, Andres! Still working on making all of the changes so there might be some glitches today but so far so good! 🙂
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