Photo Credit Dan McWeeney

Photo Credit Dan McWeeney

If you have no idea what French Onion Soup is, then you are in for a treat.  If you are aware of this Umami laden onion flavored soup – well then you are home!  This recipe rivals those of  the stove top variety with the benefit that you don’t have to baby sit this.  It is the perfect recipe for families who work all day and still want to provide a delicious meal at the end of the day.

Slow Cooker French Onion Soup
Serves 8
French Onion Soup flavor developed in a Slow Cooker
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Prep Time
30 min
Cook Time
4 hr 35 min
Prep Time
30 min
Cook Time
4 hr 35 min
Ingredients
  1. 6 Tablespoons butter
  2. 4 Large yellow onions (sliced and separated into rings)
  3. 1 tablespoon white sugar
  4. 2 Cloves garlic (minced)
  5. 1/2 cup sherry
  6. 7 Cups beef broth (reduced sodium)
  7. 1 teaspoon kosher salt
  8. 1/4 teaspoon dried thyme
  9. 8 Slices french bread
  10. 1/2 cup Gruyere cheese (shredded)
  11. 1/3 cup Emmental cheese (shredded)
  12. 1/4 cup Parmesan cheese (shredded)
  13. 2 Tablespoons mozzarella cheese (shredded)
Instructions
  1. In a large heavy pot over a medium-high heat melt the butter; stir in the onions until they turn tender, about 10 minutes. Sprinkle the onion rings with sugar and reduce the cooking temp to medium. Allow the onions to cook until the onions are browned, this will take about 30 minutes. Stir in the garlic and cook until you can smell the garlic, this takes only 1 minute.
  2. Stir the sherry into the browned onion mixture and scrape the bottoms of the cooking pot to remove all the small browned bits from the pot. Transfer the onions into your slow cooker and pour in your beef broth. Season to your taste with kosher salt; thyme and bay leaf. Cover the cooker and set on high and allow to cook for 4 to 6 hours. If you need a longer cooking time, reduce the setting to low and allow to cook for 8 to 10 hours.
  3. 10 minutes before serving, set an oven rack about 8 inches from the heat source in your oven's broiler. Preheat the oven, and arrange the bread slices on a baking sheet.
  4. Allow the bread slices to broil until toasted, this should take about 1 to 2 minutes per side.
  5. In a bowl toss to combine the Gruyere, Emmental, Parmesan and mozzarella cheese. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each. Top with about 2 tablespoons of cheese mixture per bowl.
  6. Place the bowls onto your baking sheet and broil until the cheese topping is slightly browned has started to bubble. This should take about 2 minutes.
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