Prep time: 30 mins | Cook time: 4 hrs 35 mins | Total time: 5 hrs 5 mins | Servings: 8
Coming home to a simmering French Onion Soup is like a dream. The amazing aroma lingers and that first bite just takes all your worries away. This Slow Cooker French Onion Soup is a fabulous meal to feel cosy in the Winter.
Ingredients
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6 tbsp butter
4 large yellow onions, sliced and separated into rings
1 tbsp white sugar
2 cloves garlic, minced
½ c. cooking sherry
7 c. reduced-sodium beef broth
1 tsp sea salt, or to taste
¼ tsp dried thyme
1 bay leaf
8 slices of French bread
½ c. shredded Gruyere cheese
⅓ c. shredded Emmental cheese
¼ c. freshly shredded Parmesan cheese
2 tbsp shredded mozzarella cheese
How to make Slow Cooker French Onion Soup
Step 1: In a large, heavy pot, melt the butter over medium-high heat. Once the butter has melted, saute the onions for about 10 minutes until translucent. Then, sprinkle the onions with sugar. Adjust the heat to medium and cook for another 30 minutes until the onions are soft and browned, stirring constantly. Add in the garlic, stir, and cook for a minute more until aromatic.
Step 2: Into the onion mixture, stir in the sherry, scraping the bottom of the pot to remove the browned bits.
Step 3: Into a slow cooker, transfer the onions, pour in the broth, and season with sea salt. Then, stir in the thyme and bay leaf. Cover the slow cooker with the lid and cook for 4 to 6 hours on high. Or 8 to 10 hours on low.
Step 4: Set the oven rack to around 8 inches from the heat source ten minutes before serving, then preheat the oven’s broiler.
Step 5: On a baking sheet, arrange the bread slices. Place in the oven and broil the bread for about a minute or two per side until toasted.
Step 6: In a bowl, combine the Gruyere, Emmental, Parmesan, and mozzarella cheeses. Lightly toss everything.
Step 7: With 3/4 full of onion soup, fill oven-safe soup crocks. Toss in the bread slices in each bowl and top each serving with around 2 tbsp of cheese mixture.
Step 8: Onto a baking sheet, place the filled bowls. Broil for about 2 minutes until the tops turned a bit browned and bubbling.
Note:
Caramelizing the onions is optional but is recommended if you want a much better soup. Alternately, you can add the onions to the melted butter in the crockpot to coat them, then add in the remaining ingredients. Or just lay the options on the table and give the people around the decision on what they want in their soup.
Nutrition Facts:
Servings Per Recipe: 8
Calories: 249.8 | Protein: 11g 22% | Carbohydrates: 17.5g 6% | Dietary Fiber: 1.5g 6% | Sugars: 6g | Fat: 14.7g 23% | Saturated Fat: 8.7g 44% | Cholesterol: 37.6mg 13% | Vitamin A Iu: 359.3IU 7% | Niacin Equivalents: 4.6mg 36% | Vitamin B6: 0.1mg 9% | Vitamin C: 5.9mg 10% | Folate: 34.2mcg 9% | Calcium: 197.4mg 20% | Iron: 3.8mg 21% | Magnesium: 22mg 8% | Potassium: 333.5mg 9% | Sodium: 595.9mg 24% | Thiamin: 0.1mg 9% | Calories From Fat: 132.4
Ingredients
- 6 tbsp butter
- 4 large yellow onions, sliced and separated into rings
- 1 tbsp white sugar
- 2 cloves garlic, minced
- ½ c. cooking sherry
- 7 c. reduced-sodium beef broth
- 1 tsp sea salt, or to taste
- ¼ tsp dried thyme
- 1 bay leaf
- 8 slices of French bread
- ½ c. shredded Gruyere cheese
- ⅓ c. shredded Emmental cheese
- ¼ c. freshly shredded Parmesan cheese
- 2 tbsp shredded mozzarella cheese
Instructions
Step 1: In a large, heavy pot, melt the butter over medium-high heat. Once the butter has melted, saute the onions for about 10 minutes until translucent. Then, sprinkle the onions with sugar. Adjust the heat to medium and cook for another 30 minutes until the onions are soft and browned, stirring constantly. Add in the garlic, stir, and cook for a minute more until aromatic.
Step 2: Into the onion mixture, stir in the sherry, scraping the bottom of the pot to remove the browned bits.
Step 3: Into a slow cooker, transfer the onions, pour in the broth, and season with sea salt. Then, stir in the thyme and bay leaf. Cover the slow cooker with the lid and cook for 4 to 6 hours on high. Or 8 to 10 hours on low.
Step 4: Set the oven rack to around 8 inches from the heat source ten minutes before serving, then preheat the oven’s broiler.
Step 5: On a baking sheet, arrange the bread slices. Place in the oven and broil the bread for about a minute or two per side until toasted.
Step 6: In a bowl, combine the Gruyere, Emmental, Parmesan, and mozzarella cheeses. Lightly toss everything.
Step 7: With 3/4 full of onion soup, fill oven-safe soup crocks. Toss in the bread slices in each bowl and top each serving with around 2 tbsp of cheese mixture.
Step 8: Onto a baking sheet, place the filled bowls. Broil for about 2 minutes until the tops turned a bit browned and bubbling.
Notes
Caramelizing the onions is optional but is recommended if you want a much better soup. Alternately, you can add the onions to the melted butter in the crockpot to coat them, then add in the remaining ingredients. Or just lay the options on the table and give the people around the decision on what they want in their soup.
