Delicious slow cooker French Onion Soup is absolutely decadent. The smooth flavor of the broth is as richly satisfying as it is full of natural flavors and textures. Each bit will explode with broth infused Onion slices that are mouthwateringly. French food dominated the food scene for a couple hundred years as the sole source of the world’d great cooking and with tasty old-fashioned recipes like this it is easy to see why. French food snobs will love the authenticty and simplicity of this old world approach to a simple yet tasty side soup or main dish. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have this awesome appetizer/side soup today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve this with fresh toasted French bread and dip until all broth has been devoured.Thanks for visiting and see you again soon.
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Place sliced onions in the slow cooker.
Add brown sugar and melted butter. Mix well and cover. Cook on high for 10 hours.
Remove lid and add garlic, thyme, dry sherry and mix. Add beef broth and bay leave. Cover and cook on high for 2-3 hours.
Transfer the soup to a bowl(s).
Preheat the oven to 325°F (162°C). Place the sliced bread on a baking sheet and toast 2 minutes per-side or until golden. Remove the bread from the oven.
Place toast o top.
Sprinkle gruyere cheese on top of the bread and soup.
Return the baking sheet to the oven. Broil on high for 3-4 minutes or until the Gruyere is bubbly and golden brown. Then remove from the oven. Exercise caution: the dish/bowl will be very hot.
Broil until the cheese has melted.
Serve immediately and enjoy!
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Slow Cooker French Onion Soup
Equipment
- Slow Cooker
Ingredients
- 3 lbs sweet onions sliced
- ¼ cup melted unsalted butter
- 1 tbsp brown sugar
- 6 cups unsalted or low-sodium beef broth/stock
- 2 tbsp dry sherry vinegar
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 3 garlic cloves minced
- 1 bay leaf
- French Bread
- 1 cup freshly shredded gruyere cheese
Instructions
- Place sliced onions in the slow cooker. Add brown sugar and melted butter. Mix well and cover. Cook on high for 10 hours.
- Remove lid and add garlic, thyme, dry sherry and mix. Add beef broth and bay leaf.
- Cover and cook on high for 2-3 hours. Discard bay leaf. Season with salt & pepper to taste.
Toast bread ~ This is highly recommended but not required. It will be slightly crunchy and not soggy.
- Preheat the oven to 325°F (162°C). Place the sliced bread on a baking sheet and toast 2 minutes per-side or until golden. Remove the bread from the oven.
- Transfer the soup to a bowl(s). Place toast o top. Sprinkle gruyere cheese on top of the bread and soup.
- Return the baking sheet to the oven. Broil on high for 3-4 minutes or until the Gruyere is bubbly and golden brown. Then remove from the oven. Exercise caution: the dish/bowl will be very hot.
- It is highly recommended to pre-toast the bread prior to placing on the soup bowl as it will maintain a better crunch. However if you prefer your bread a bit soggy then you can just place sliced bread and cheese on top of the soup. Broil until the cheese has melted. Again exercise caution: the dish will be very hot.
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