Slow-Cooked French Onion Soup
“My husband and I love French onion soup, so I wondered if I could turn it into a less labour-intensive dish by altering my recipe to work in a slow cooker. The rich, cheesy result was an instant winner at home.” —Ronda Eagle, Goose Creek, South Carolina
| Servings | Prep Time | Cook Time |
| 8servings | 30minutes | 7hours |
| Servings | Prep Time |
| 8servings | 30minutes |
| Cook Time |
| 7hours |
Ingredients
- 2 tbsp butter cubed
- 2 large sweet onions halved and thinly sliced
- 1 large red onion halved and thinly sliced
- 1/2 tsp coarsely ground pepper
- 2 cans condensed beef broth (10-1/2 ounces each), undiluted
- 3 cups water
- 3/4 cup white wine or regular-strength beef broth
- 2 fresh thyme sprigs
- 1 fresh parsley sprig optional
- 1 bay leaf
- 2 tsp Worcestershire sauce
- 16 slices French bread (1/4-in. thick)
- 3/4 cup Gruyere or Swiss cheese shredded
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Place butter in a 5-qt. slow cooker. Top with sweet and red onions; sprinkle with pepper. Cook, covered, on low until onions are tender, 5-6 hours.
- Stir in broth, water, wine, herbs and Worcestershire sauce. Cook, covered, on low until flavours are blended, 2-3 hours. Remove herb sprigs and bay leaf.
- To serve, preheat broiler. Place bread on a baking sheet; broil 4 in. from heat until lightly toasted, 1-2 minutes per side. Top bread with cheese; broil until cheese is melted, 1-2 minutes. Divide soup among eight bowls; top with cheese toasts and serve immediately.
Recipe Notes
