PREP TIME: 20 mins | COOK TIME: 6 hrs | TOTAL TIME: 6 hrs 20 mins | SERVINGS: 8
Nothing beats the feeling of coming home to a comforting bowl of my favourite Slow Cooker French Onion Soup. Rich beefy broth packed with caramelized onions and herbs, then topped with a creamy Gruyere cheese topping. Simple joy in a bowl, that is how I call this most of the time. Now, do your soup lover friends a favour, and share this fabulous recipe with them.
Ingredients
3 large white onions, sliced
3 tbsp butter
2 tbsp brown sugar
64 ounces Beef Broth (I use reduced sodium)
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1/3 c. dry sherry
4 sprigs of fresh thyme (or 1 teaspoon dried thyme)
1 Bay Leaf
8 slices dry French bread
3/4 c. Gruyere cheese, shredded
1/2 c. Emmental cheese, shredded
6 tbsp fresh Parmesan cheese
How to make Slow Cooker French Onion Soup
Step 1: Saute the onions, butter, and brown sugar in a large non-stick pan over medium-low heat for about 20 minutes until golden and caramelized.
Step 2: Transfer the onion mixture into the slow cooker along with the rest of the ingredients except the bread and cheeses. Set on low and cook for 6 to 8 hours.
Step 3: Take the bay leaf out of the slow cooker and discard it. Into bowls, ladle the soup, and top with dry slices of bread and cheeses. Broil to melt the cheeses and brown for about 2 to 3 minutes.
Note:
Substitute the dry bread with slices of loaf dried in the oven for about 5 to 7 minutes at 300 degrees.
NUTRITION FACTS:
Calories: 368 | Carbohydrates: 44g | Protein: 17g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1348mg | Potassium: 303mg | Fiber: 2g | Sugar: 6g | Vitamin A: 360IU | Vitamin C: 4.4mg | Calcium: 282mg | Iron: 3.1mg
Ingredients
- 3 large white onions, sliced
- 3 tbsp butter
- 2 tbsp brown sugar
- 64 ounces Beef Broth (I use reduced sodium)
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, minced
- 1/3 c. dry sherry
- 4 sprigs of fresh thyme (or 1 teaspoon dried thyme)
- 1 Bay Leaf
- 8 slices dry French bread
- 3/4 c. Gruyere cheese, shredded
- 1/2 c. Emmental cheese, shredded
- 6 tbsp fresh Parmesan cheese
Instructions
Step 1: Saute the onions, butter, and brown sugar in a large non-stick pan over medium-low heat for about 20 minutes until golden and caramelized.
Step 2: Transfer the onion mixture into the slow cooker along with the rest of the ingredients except the bread and cheeses. Set on low and cook for 6 to 8 hours.
Step 3: Take the bay leaf out of the slow cooker and discard it. Into bowls, ladle the soup, and top with dry slices of bread and cheeses. Broil to melt the cheeses and brown for about 2 to 3 minutes.
Notes
Substitute the dry bread with slices of loaf dried in the oven for about 5 to 7 minutes at 300 degrees.
