Slow Cooker French Onion Soup
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
55
Spice
42
Sweetness
52
Sourness
38
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
6 tbsps
Butter1 tbsp
White Sugar2 cloves
Garlic (minced)1 cup
Cooking Sherry7 cups
Beef Broth (reduced-sodium)1 tsp
Sea Salt (to taste)1 tsp
Dried Thyme1
Bay Leaf2 tbsps
Shredded Mozzarella CheeseDirections:
1
Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes
2
Sprinkle onions with sugar; reduce heat to medium
3
Cook, stirring constantly, until onions are soft and browned, at least 30 minutes
4
Stir in garlic and cook until fragrant, about 1 minute
5
Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot
6
Transfer onions into a slow cooker and pour in beef broth
7
Season to taste with sea salt; stir in thyme and bay leaf
8
Cover cooker, set on High, and cook 4 to 6 hours
9
If desired, set on Low and cook 8 to 10 hours
10
About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler
11
Arrange bread slices on a baking sheet
12
Broil bread slices until toasted, 1 to 2 minutes per side
13
Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly
14
Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl
15
Top with about 2 tablespoons of cheese mixture per serving
16
Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes