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Slow Cooker French Onion Soup Recipe

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This recipe for Slow Cooker French Onion Soup is from The Fitzgerald Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. Vidalia onions, thinly sliced (about 8 cups sliced)

1/4 cup unsalted butter, melted

1 1/2 tsp. granulated sugar

1 1/2 tsp. kosher salt

1/2 tsp. black pepper, plus more for garnish

6 thyme sprigs, tied with kitchen twine

1 dried bay leaf

5 cups lower-sodium beef broth

1 Tbsp. sherry vinegar

12 (1/2-in.-thick) baguette slices

6 oz. Gruyère cheese, shredded (about 1 1/2 cups)

Fresh thyme leaves
Directions:
Directions:
Cook onions:
Stir together onions, melted butter, sugar, salt, and pepper in a 6-quart slow cooker until onions are fully coated. Place thyme and bay leaf on onion mixture.

Cover and cook on HIGH, stirring once halfway through, until onions are deep golden brown and caramelized, 6 to 7 hours.

Add broth:
Remove and discard thyme and bay leaf. Stir in broth and vinegar. Cover and cook on HIGH until thoroughly heated, about 30 minutes.

Add baguette and cheese to soup-filled ramekins (or oven proof bowls):
Preheat oven to broil, with oven rack about 6 inches from heat. Spoon soup into 6 ovenproof ramekins (or oven proof bowls); place on a large rimmed baking sheet. Top each ramekin (or oven proof bowl) with 2 baguette slices; divide cheese evenly among ramekins (or ovenproof bowl) (about 1/4 cup each).

Broil cheese:
Broil until cheese is melted and golden brown, about 3 minutes. Sprinkle with fresh thyme leaves and black pepper. Serve immediately.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
8 hours
Personal Notes:
Personal Notes:
Easiest way to make French Onion Soup without spending a lot of time and effort standing at the stove.

 

 

 

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