Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 8 Servings
Heartwarming soup coming your way! This Crockpot French Onion Soup is total comfort food for the whole family! With simple ingredients, you will not be disappointed with this recipe at all! Try it now!
Ingredients:
1 clove garlic, minced
⅓ c dry sherry
3 large white onions, sliced
64 oz. beef broth (I use reduced sodium)
1 Bay Leaf
6 tbsp fresh Parmesan cheese, shredded
4 sprigs fresh thyme (or 1 tsp dried thyme)
1 tbsp Worcestershire sauce
½ c Emmental cheese, shredded
¾ c Gruyere cheese, shredded
2 tbsp brown sugar
8 slices dry French bread
3 tbsp butter
Directions:
Place a large non-stick pan on the stove and turn the heat to medium-low. Add butter and allow it to become hot.
Add the onions and brown sugar. Stir and cook for 20 minutes or until the onions caramelize.
Transfer the caramelized onions to the slow cooker. Add the rest of the ingredients as well, aside from the cheese and bread.
Stir everything until well incorporated.
Cover and seal the slow cooker, then cook the soup for about 6 to 8 hours on a low setting.
Discard the bay leaf. Spoon the soup into individual serving bowls.
Top each with cheese and the bread. Place them in the broiler for about 3 minutes or until the cheese turns golden brown.
Serve right away. Enjoy!
Notes:
You can slice the bread and toast it in the oven for about 5 minutes at 300 degrees F. Remove from the oven and allow it to cool at room temperature.
Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
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
- 1 clove garlic, minced
- ⅓ c dry sherry
- 3 large white onions, sliced
- 64 oz. beef broth (I use reduced sodium)
- 1 Bay Leaf
- 6 tbsp fresh Parmesan cheese, shredded
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tbsp Worcestershire sauce
- ½ c Emmental cheese, shredded
- ¾ c Gruyere cheese, shredded
- 2 tbsp brown sugar
- 8 slices dry French bread
- 3 tbsp butter
Instructions
Place a large non-stick pan on the stove and turn the heat to medium-low. Add butter and allow it to become hot.
Add the onions and brown sugar. Stir and cook for 20 minutes or until the onions caramelize.
Transfer the caramelized onions to the slow cooker. Add the rest of the ingredients as well, aside from the cheese and bread.
Stir everything until well incorporated.
Cover and seal the slow cooker, then cook the soup for about 6 to 8 hours on a low setting.
Discard the bay leaf. Spoon the soup into individual serving bowls.
Top each with cheese and the bread. Place them in the broiler for about 3 minutes or until the cheese turns golden brown.
Serve right away. Enjoy!
Notes
You can slice the bread and toast it in the oven for about 5 minutes at 300 degrees F. Remove from the oven and allow it to cool at room temperature. Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
