Slow-Cooker French Onion Soup

© Dotdash Meredith. All rights reserved. Used with permission.

In this genius slow-cooker soup recipe, two types of onions are caramelized for hours before adding a sherry-spiked broth. For a bistro-worthy presentation, ladle the soup into ovenproof crocks, top with the bread and cheese and broil.

Prep/Cook Time: 8 Hours 30 Minutes, Servings: 8

Ingredients

Soup

• 2 tablespoons butter, cut into 8 pieces
• 2 tablespoons extra-virgin olive oil
• 8 sprigs fresh thyme
• 4 cloves garlic, smashed
• 1 bay leaf
• 2 pounds yellow onions, halved and sliced
• 2 pounds red onions, halved and sliced
• 1 teaspoon salt
• ¾ teaspoon ground pepper
• 4 cups low-sodium beef broth
• ¼ cup dry sherry

Cheese Toasts

• 8 diagonal slices baguette (1/2-inch-thick), toasted
• 1 cup shredded Gruyère or Swiss cheese

Directions

1. To prepare soup: Scatter butter in a 6- to 7-quart slow cooker. Add oil, thyme, garlic and bay leaf, then onions. Sprinkle with salt and pepper. Cover and cook on High for 8 hours.
2. Bring broth and sherry to a boil in a saucepan. Remove the thyme sprigs and bay leaf from the slow cooker. Pour in the broth and cook on High, uncovered, for 10 minutes.
3. To prepare cheese toasts: Meanwhile, position rack in upper third of oven; preheat broiler to high. Top each baguette slice with 2 tablespoons cheese. Broil until the cheese is melted, 1 to 2 minutes. Divide the soup among 8 bowls. Top each with a cheese toast.

Nutritional Information

Per Serving: 271 Calories, Total Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 22 mg, Carbohydrates: 31 g, Fiber: 5 g, Total Sugars: 9 g, Added Sugars: 0 g, Protein: 12 g, Sodium: 529 mg, Potassium: 428 mg, Folate: 40 mcg, Calcium: 194 mg