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4.58
from
7
votes
{Crock Pot} French Onion Soup
Servings
6
Calories
518
kcal
Author
Aubrey
Ingredients
6
tablespoons
butter
4
large yellow onions
sliced and separated into rings
1
tablespoon
white sugar
2
cloves
garlic
minced
½
cup
cooking sherry
7
cups
reduced-sodium beef broth
1
teaspoon
sea salt
or to taste
¼
teaspoon
dried thyme
1
bay leaf
8
slices
of French bread
½
cup
shredded Gruyere cheese
⅓
cup
shredded Emmental cheese
or swiss
¼
cup
freshly shredded Parmesan cheese
2
tablespoons
shredded mozzarella cheese
Instructions
Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes
Sprinkle onions with sugar; reduce heat to medium
Cook, stirring constantly, until onions are soft and browned, at least 30 minutes Stir in garlic and cook until fragrant, about 1 minute
Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot
Transfer onions into a slow cooker and pour in beef broth
Season to taste with sea salt; stir in thyme and bay leaf
Cover cooker, set on High, and cook 4 to 6 hours (or low for 8 to 10 hours)
About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler
Arrange bread slices on a baking sheet
Broil bread slices until toasted, 1 to 2 minutes per side
Combine Gruyere, Emmental (or swiss), Parmesan, and mozzarella cheeses in a bowl, tossing lightly
Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl
Top with about 2 tablespoons of cheese mixture per serving
Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes
Nutrition
Calories:
518
kcal
|
Carbohydrates:
58
g
|
Protein:
23
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Cholesterol:
54
mg
|
Sodium:
1588
mg
|
Potassium:
799
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
570
IU
|
Vitamin C:
5.9
mg
|
Calcium:
294
mg
|
Iron:
3.4
mg