Slow-Cooked French Onion Soup
My husband and I love French onion soup, so I wondered if I could turn it into a less labor-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 Recipe Type: Dinner, Lunch Total Time: PT07H30M
Prep time:
Cook time:
Serving size: 8
Calories per serving: 258
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 258
2 tablespoons butter, cubed
2 large sweet onions, halved and thinly sliced
1 large red onion, halved and thinly sliced
1/2 teaspoon coarsely ground pepper
2 (10 1/2-ounce) cans condensed beef broth, 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 teaspoons Worcestershire sauce
16 slices French bread (1/4 inch thick)
3/4 cup shredded Gruyere or Swiss cheese
Directions:
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 flavors 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.
Source: tasteofhome.com
Stir in broth, water, wine, herbs and Worcestershire sauce. Cook, covered, on low until flavors 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.
Source: tasteofhome.com