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.
Servings
8 servings
Prep Time
30 minutes
Total Time
8 1/2 hours
Ingredients
Soup
- 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
Cheese Toasts
- 8diagonal slices baguette (1/2-inch-thick), toasted
- 1cup shredded Gruyère or Swiss cheese
Instructions
- 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.
Tips
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
Nutrition Facts
Per serving (recipe makes 8 servings)
| Calories | 271kcal |
|---|---|
| Carbohydrate Total | 31g |
| Total Sugars | 9g |
| Added Sugars | 0g |
| Fiber | 5g |
| Total Fat | 12g |
| Saturated Fat | 5g |
| Mono Saturated Fat | 5g |
| Cholesterol | 22mg |
| Sodium | 529mg |
| Protein | 12g |
| Potassium | 428mg |
| Calcium | 194mg |
| Folate | 40mcg |
| Omega-6 | 1g |
| Vitamin E | 1mg |
| Zinc | 1mg |
| Vitamin B3 | 2mg |
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