Slow Cooker French Onion Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 275 Minutes |
Ready In: 305 Minutes Servings: 8 |
|
This is a ridiculously easy soup, especially since it cooks in a slow cooker! When it's been simmering all day, you come home to an amazing aroma and a fabulous meal for a cold winter day. Ingredients:
6 tablespoons butter |
4 large yellow onions, sliced and separated into rings |
1 tablespoon white sugar |
2 cloves garlic, minced |
1/2 cup cooking sherry |
7 cups reduced-sodium beef broth |
1 teaspoon sea salt, or to taste |
1/4 teaspoon dried thyme |
1 bay leaf |
8 slices of french bread |
1/2 cup shredded gruyere cheese |
1/3 cup shredded emmental cheese |
1/4 cup freshly shredded parmesan cheese |
2 tablespoons shredded mozzarella cheese |
Directions:
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.
|
|