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Slow Cooker French Onion Soup

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Slow Cooker French Onion Soup

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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.

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