Slow Cooker French Onion Soup


Slow Cooker French Onion Soup

A super easy version of french onion soup made in a slow cooker! Sweet caramelized onions in a tasty broth topped with toast and plenty of melted cheese! Yum!

French onion soup is so amazingly good but it requires a bit of time and effort to stand at the stove for a few hours, properly, caramelizing the onions… needless to say, I do not make it too often. This slow cooker version takes almost no effort at all and it’s almost as good! This version is as easy as slicing the onions, which, unfortunately, is still tear inducing, throwing them into the slow cooker to slowly caramelize before adding the broth and the remaining soup ingredients to cook a bit more. The onions take a long time to caramelize in the slow cooker, at 10+ hours, but they do not require any attention so you can let them cook overnight (or all day long). Once the soup is made you top it with toasted baguette slices along with plenty of cheese and broil to melt the cheese before digging in! Finally, a french onion soup that I can make all the time!

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup
Slow Cooker French Onion Soup

Slow Cooker French Onion Soup

Prep Time:10 minutes Cook Time:14 hours Total Time:14 hours 10 minutes Servings: 4

A super easy version of french onion soup made in a slow cooker! Sweet caramelized onions in a tasty broth topped with toast and plenty of melted cheese! Yum!

ingredients
  • 3 pounds onions, sliced
  • 3 tablespoons butter
  • salt and pepper to taste
  • 6 cups beef broth (or vegetable broth)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 8 slices baguette, toasted
  • 1 cup gruyere, grated
directions
  1. Place the onions, butter, salt and pepper in a slow cooker and cook on low for 10-12 hours.
  2. Add the broth, thyme, balsamic vinegar, and Worcestershire sauce and cook on low for 2-4 hours.
  3. Divide the soup between 4 oven safe bowls, top with the baguette and sprinkle on the cheese before broiling in the oven until the cheese has melted, about 2 minutes.

Option: Replace 1 cup broth with red wine.
Option: Add 1-3 tablespoons brandy!
Option: Replace gruyere with another cheese like swiss, mozzarella or an Italian blend.
Note: This recipe makes for 4 2 cup servings (meal sized) or 8 1 cup servings (side dish sized).

Nutrition Facts: Calories 355, Fat 20g (Saturated 12g, Trans 0.3g), Cholesterol 59mg, Sodium 1112mg, Carbs 47g (Fiber 6g, Sugars 18g), Protein 22g

Nutrition by: Nutritional facts powered by Edamam



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