Slow-Cooker French Onion Soup
In this genius slow-cooker soup recipe, two types of onions are caramelized for hours before adding a sherry-spiked broth. For a bistro-worthy presentation, ladle the soup into ovenproof crocks, top with the bread and cheese and broil.
8 1/2 hours
- 2tablespoons butter, cut into 8 pieces
- 2tablespoons extra-virgin olive oil
- 8sprigs fresh thyme
- 4cloves garlic, smashed
- 1bay leaf
- 2pounds yellow onions, halved and sliced
- 2pounds red onions, halved and sliced
- 1teaspoon salt
- 3/4teaspoon ground pepper
- 4cups low-sodium beef broth
- 1/4cup dry sherry
- 8diagonal slices baguette (1/2-inch-thick), toasted
- 1cup shredded Gruyère or Swiss cheese
- To prepare soup: Scatter butter in a 6- to 7-quart slow cooker. Add oil, thyme, garlic and bay leaf, then onions. Sprinkle with salt and pepper. Cover and cook on High for 8 hours.
- Bring broth and sherry to a boil in a saucepan. Remove the thyme sprigs and bay leaf from the slow cooker. Pour in the broth and cook on High, uncovered, for 10 minutes.
- To prepare cheese toasts: Meanwhile, position rack in upper third of oven; preheat broiler to high. Top each baguette slice with 2 tablespoons cheese. Broil until the cheese is melted, 1 to 2 minutes. Divide the soup among 8 bowls. Top each with a cheese toast.
Refrigerate soup (Steps 1-2) for up to 5 days or freeze for up to 3 months. Make cheese toasts before serving.
6- to 7-quart slow cooker
Per serving (recipe makes 8 servings)
|Mono Saturated Fat||5g|