You Know French Onion Soup – But Do You Know How To Do It In The Slow Cooker?

Crock Pot /Entrees

Submitted by Recipe Rain

You Know French Onion Soup – But Do You Know How To Do It In The Slow Cooker?

Instead of waiting for your next trip out to lunch, make French onion soup at home! It’s never been easier with this slow cooker French onion soup recipe.

I had volunteered to host a little lunch book club for some of the ladies in my neighborhood. It was something that we had been talking about doing for a long time, but nobody ever really took the initiative to get things rolling. The first meeting was going to be just to discuss what kinds of books we were all interested and to make our first selection. Because it was going to be at lunch time, I wanted to do soup and sandwiches on the menu. I wanted something special though… not just any basic dish.

French onion soup has always been a favorite of mine, so I assumed that everyone else loved it too. When I found this slow cooker recipe, it was like it was meant to be. I could get the scrumptious soup going and have it ready for the ladies without spending tons of time in the kitchen.

I couldn’t believe how easy this was to toss together. When the women saw what I had made, we had a hard time focusing on the book club! We did eventually pick a book, and I think I had to write down a copy of this for just about everyone that was there too.

USE THE RED NEXT PAGE LINK BELOW FOR THE SLOW COOKER FRENCH ONION SOUP RECIPE AND INGREDIENTS

You Know French Onion Soup – But Do You Know How To Do It In The Slow Cooker?

Total time 5 hours 5 mins

Serves 8

INGREDIENTS

  • 6 tablespoons butter
  • 4 large yellow onions, sliced and separated into rings
  • 1 tablespoon Domino white sugar
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 8 slices of French bread
  • 2 cloves garlic, minced
  • 1/2 cup cooking sherry
  • 7 cups Swanson reduced-sodium beef broth
  • 1 teaspoon sea salt, or to taste
  • 1/2 cup shredded Gruyere cheese
  • 1/3 cup shredded Emmental cheese
  • 1/4 cup freshly shredded Parmesan cheese
  • 2 tablespoons shredded mozzarella cheese

PREPARATION

  1. Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  2. Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
  3. About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
  4. Broil bread slices until toasted, 1 to 2 minutes per side.
  5. Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
  6. Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

QUICK TIP

You can use any combination of cheeses that you want for this. If you want to take the easy route, just put a slice of provolone on top and broil for a few minutes before serving.



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