Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 8 Servings
I love everything about this French Onion Soup. From the caramelized onions to the melted cheese, it is just pure joy! It may take you more than 6 hours to prepare and cook this but I promise you that it is worth all the time and effort! A must-try recipe indeed!
Ingredients:
¾ c Gruyere cheese, shredded
6 tbsp fresh Parmesan cheese, shredded
2 tbsp brown sugar
½ c Emmental cheese, shredded
1 tbsp Worcestershire sauce
4 sprigs fresh thyme (or 1 tsp dried thyme)
1 clove garlic, minced
8 slices dry French bread
3 large white onions, sliced
⅓ c dry sherry
1 Bay Leaf
3 tbsp butter
64 oz. beef broth (I use reduced sodium)
Directions:
Place a large non-stick pan on the stove and turn the heat to medium-low. Add butter and allow it to melt.
Add the onions and brown sugar, then cook for 20 minutes or until the onions have caramelized. Transfer them into the slow cooker together with the rest of the ingredients aside from the cheese and bread.
Cover and seal the slow cooker, then cook for about 6 to 8 hours on a low setting.
Remove the bay leaf. Dish out the soup into individual bowls.
Add dry bread slices and cheese over each serving. Place them in the broiler and broil for about 3 minutes or until the top turns golden brown.
Remove from the oven.
Serve and enjoy!
Notes:
You can dry the loaf yourself. Place it in an oven preheated to 300 degrees F for about 5 minutes.
Remove from the oven and let it cool at room temperature. Slice into even pieces.
Nutrition Facts:
Calories: 367 | Carbohydrates: 44g | Protein: 19g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 920mg | Potassium: 648mg | Fiber: 2g | Sugar: 7g | Vitamin A: 361IU | Vitamin C: 4mg | Calcium: 270mg | Iron: 3mg
Ingredients
- ¾ c Gruyere cheese, shredded
- 6 tbsp fresh Parmesan cheese, shredded
- 2 tbsp brown sugar
- ½ c Emmental cheese, shredded
- 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 clove garlic, minced
- 8 slices dry French bread
- 3 large white onions, sliced
- ⅓ c dry sherry
- 1 Bay Leaf
- 3 tbsp butter
- 64 oz. beef broth (I use reduced sodium)
Instructions
Place a large non-stick pan on the stove and turn the heat to medium-low. Add butter and allow it to melt.
Add the onions and brown sugar, then cook for 20 minutes or until the onions have caramelized. Transfer them into the slow cooker together with the rest of the ingredients aside from the cheese and bread.
Cover and seal the slow cooker, then cook for about 6 to 8 hours on a low setting.
Remove the bay leaf. Dish out the soup into individual bowls.
Add dry bread slices and cheese over each serving. Place them in the broiler and broil for about 3 minutes or until the top turns golden brown.
Remove from the oven.
Serve and enjoy!
Notes
You can dry the loaf yourself. Place it in an oven preheated to 300 degrees F for about 5 minutes. Remove from the oven and let it cool at room temperature. Slice into even pieces.
