Prep: 30 mins Cook: 4 hrs 35 mins Total: 5 hrs 5 mins Servings: 8
“This is a ridiculously easy soup, especially since it cooks in a slow cooker! When it’s been simmering all day, you come home to an amazing aroma and a fabulous meal for a cold winter day.”
Ingredients:
6 tablespoons butter
4 large yellow onions, sliced and separated into rings
1 tablespoon white sugar
2 cloves garlic, minced
1/2 cup cooking sherry
7 cups reduced-sodium beef broth
1 teaspoon sea salt, or to taste
1/4 teaspoon dried thyme
1 bay leaf
8 slices of French bread
1/2 cup shredded Gruyere cheese
1/3 cup shredded Emmental cheese
1/4 cup freshly shredded Parmesan cheese
2 tablespoons shredded mozzarella cheese
Directions:
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.
Nutrition Facts:
Per Serving: 250 calories; protein 11g 22% DV; carbohydrates 17.5g 6% DV; fat 14.7g 23% DV; cholesterol 37.6mg 13% DV; sodium 595.9mg 24% DV.
