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Crock Pot French Onion Soup Recipe

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This recipe for Crock Pot French Onion Soup, by , is from Moss Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joan Moss


3 lbs yellow onions, peeled and separated in to rings.
6 tbsps butter, melted
1 tbsp sugar
2 cloves garlic, minced
2 tbsps olive oil
2 tsp kosher salt
tsp black pepper or more to taste
tsp dried thyme
cup Sherry (or more)
7 cups beef broth
1 bay leaf
8 slices french bread (1 per bowl)
cup grated Gruyere cheese
⅓ cup shredded Emmental Cheese
cup freshly shredded Parmesan cheese
2 tbp shredded Mozzarella Cheese

1) Heat butter in a large heavy pot over medium high heat, add onions, olive oil and
stir until they become translucent, softened and brown (about 30 minutes) Stir in
garlic and cook until fragrant (1 minute)
2) Stir sherry into onion mixture an scrape bottom of pot to dissolve small bits of
browned food from the pot. Transfer onions to slow cooker pour in beef broth.
Season to taste with sea salt & black pepper, stir in thyme & bay leaf. Cover
cooker, set on High and cook 4-6 hours. If desired set on low and cook 8--10
3) About 10 minutes before serving,set oven rack about 8 inches from heat source
and preheat the oven's broiler. Arrange bread slices on a baking sheet
4) Broil bread slices on 1-2 minutes per side
5) Combine Gruyere, Emental, Parmesan & mozzarella cheese in a bowl, tossing
lightly. Fill oven safe soup crocks 3/4 full of onion soup and float a bread slice in
each bowl. Top with about 2 tablespoons of cheese mixture per serving
6) Place filled bowls onto a baking sheet and broil until cheese topping is lightly
browned and bubbling, about 2 minutes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Really good and restaurant quality




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