Slow-Cooked French Onion Soup
“My husband and I love French onion soup, so I wondered if I could turn it into a less labour-intensive dish by altering my recipe to work in a slow cooker. The rich, cheesy result was an instant winner at home.” —Ronda Eagle, Goose Creek, South Carolina
Taste of Home
|Servings||Prep Time||Cook Time|
- 2 tbsp butter cubed
- 2 large sweet onions halved and thinly sliced
- 1 large red onion halved and thinly sliced
- 1/2 tsp coarsely ground pepper
- 2 cans condensed beef broth (10-1/2 ounces each), undiluted
- 3 cups water
- 3/4 cup white wine or regular-strength beef broth
- 2 fresh thyme sprigs
- 1 fresh parsley sprig optional
- 1 bay leaf
- 2 tsp Worcestershire sauce
- 16 slices French bread (1/4-in. thick)
- 3/4 cup Gruyere or Swiss cheese shredded
- Place butter in a 5-qt. slow cooker. Top with sweet and red onions; sprinkle with pepper. Cook, covered, on low until onions are tender, 5-6 hours.
- Stir in broth, water, wine, herbs and Worcestershire sauce. Cook, covered, on low until flavours are blended, 2-3 hours. Remove herb sprigs and bay leaf.
- To serve, preheat broiler. Place bread on a baking sheet; broil 4 in. from heat until lightly toasted, 1-2 minutes per side. Top bread with cheese; broil until cheese is melted, 1-2 minutes. Divide soup among eight bowls; top with cheese toasts and serve immediately.
Test Kitchen tips
- Gruyere cheese is delicious in this recipe—its sweet, nutty flavour goes well with the oniony broth, and it melts wonderfully.
- Toasting the bread with cheese separately, instead of broiling on top of the soup in crocks, prevents the underside of the bread from becoming soggy.
1 serving: 157 calories, 7g fat (4g saturated fat), 19mg cholesterol, 706mg sodium, 15g carbohydrate (6g sugars, 1g fibre), 7g protein.