Slow Cooker French Onion Soup

Friday, November 30, 2012

I made soup in the slow cooker yesterday.  I started it before diving so when we returned from diving we had warm yummy french onion soup.  I tried to take step by step pictures but trying to take pictures of anything in my slow cooker insert is almost impossible.  All this pictures turned out too dark. 



I thought I would share the recipe even if I don't have step by step pictures.  Notice the instructions are if you have a slow cooker insert that is stovetop safe.  If you do not, just use a pot.  



SLOW COOKER FRENCH ONION SOUP

INGREDIENTS

6 tablespoons butter
4 large yellow onions, sliced and separated into rings
1 tablespoon sugar
4 cloves garlic, minced
1 cup cooking sherry
6 cups reduced-sodium beef broth
4 sprigs fresh thyme
2 bay leaf
1 teaspoon sugar, can be omitted
1 loaf French bread, sliced and toasted
1 cup freshly shredded Parmesan cheese
1 cup shredded Gruyere cheese
salt
pepper


DIRECTIONS:

1. Heat butter in slow cooker insert over medium-high heat.

2. Add onions. Cook and stir onion until they are translucent about 10 minutes. 

3.  Reduce the heat to medium.  Sprinkle onions with 1 tablespoon of sugar.  Stirring onions constantly, cook onions until they are soft and browned about 30 minutes.  

4. Add garlic and cook for about 1 minute.

5. Add sherry and scrape the bottom of the pot to release the brown bits. 

6. Pour in beef broth.  Add thyme, bay leaf, and 1 teaspoon of sugar. Also add salt, season to taste.

7. Place insert in slow cooker.  Cover slow cooker, cook for 4-6 hours on HIGH.

8. Turn oven on Broil and toast the french bread slices.  

9. When soup is done.  Scoop into oven safe bowls and add some toasted bread slices.  Add cheese on top of the soup and bread.
10. Put bowls on to a baking sheet and put in oven.  Broil for about 1-2 minutes.  Until the cheese is melted and bubbly.

11.  Serve warm



The salad is Michael Symon's Spinach Salad With Fried Egg, Bacon And Mushroom. You can find the recipe here. It's one of our favorites.  I hope you enjoy,


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