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Ingredients

Adjust Servings:
Butter – ¼ cup Unsalted
Thyme – 6 sprigs
Bay Leaf – 1
Sweet Onions – 5 lb (2 ¼ kg)
Sugar – 1 tbsp
Beef Broth – 6 cups Unsalted
Red Wine Vinegar – 2 tbsp
Kosher Salt – 1 ½ tsp
Ground Black Pepper – 1 tsp
Baguette – 24 slices French
Gruyere – 5 oz (140 g)

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Slow Cooker French Onion Soup

Slow Cooker French Onion Soup

Features:
  • Slow Cooker
Cuisine:
  • 30 min
  • Serves 12
  • Medium

Ingredients

Recipe

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This insanely delicious slow cooker French onion soup is the absolute best meal to have on a chilly, dreary day. This recipe features beef broth, sweet onions, and generous amounts of cheese, which all of you, cheese lovers, will appreciate. To make things super easy, grab your slow cooker and let it do the work for you.

Although you will need to start the slow cooker French onion soup in advance, you will get a maximum flavor for minimum effort. The low temperature will let onions cook to perfection with no attention from you whatsoever. Get ready for this warming, filling dish to become the most requested food in your household.

Steps

1
Done

To begin with, slice onions vertically.

2
Done

Proceed with combining butter, thyme, and bay leaf in a 6-quart slow cooker. Next, add onions and sprinkle with sugar. Cover and cook on high for 8 hours.

3
Done

Remove thyme and bay leaf from the slow cooker. Add stock, vinegar, salt, and pepper. Cover and cook on High for half an hour.

4
Done

Preheat broiler to high.

5
Done

Arrange bread in a single layer on two baking sheets. Broil on each side until toasted, about 30 seconds.

6
Done

Before serving, top with two bread slices and two tablespoons of cheese and broil until the cheese melts, about 2 minutes.

See how extremely easy and effortless it is to make this amazingly delicious slow cooker French onion soup? It will surely warm your heart and soul in the coming winter months. Try it, and feel free to share your feedback in the comments section below. We hope you love it as much as we do! Bon appétit!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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