Slow-Cooked French Onion Soup
PREP: 30 min. • COOK: 7 hours MAKES: 8 servings (2 qt.)
My husband and I love French onion soup, so I wondered if I could turn it into a less labor-intensive dish by altering my recipe to work in a slow cooker. The rich, cheesy result was an absolute win. —Ronda Eagle, Goose Creek, SC
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 (101/2 oz. each) condensed beef broth, 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 shredded Gruyere or Swiss cheese
1. Place butter in a 5-qt. slow cooker. Top with sweet and red onions, then sprinkle with pepper. Cook, covered, on low until the onions are tender, 5-6 hours.
2. Stir in broth, water, wine, herbs and Worcestershire sauce. Cook, covered, on low until flavors blend, 2-3 hours. Remove herb sprigs and bay leaf.
3. To serve, preheat broiler. Place bread slices 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.
PER SERVING 157 cal., 7g fat (4g sat. fat), 19mg chol., 706mg sod., 15g carb. (6g sugars, 1g fiber), 7g pro.
TEST KITCHEN TIPS
• Gruyere cheese is delicious in this recipe—its sweet, nutty flavor goes well with the rich, oniony broth, and it melts over the bread beautifully.
• Toasting the bread with cheese separately, instead of broiling directly on top of the soup in crocks, prevents the underside of the bread from becoming soggy.