Slow-Cooked French Onion Soup

PREP: 30 min. • COOK: 7 hours MAKES: 8 serv­ings (2 qt.)

Simple & Delicious - - ON THE MENU -

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.


• 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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.