Slow Cooker French Onion Soup

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Slow Cooker French Onion SoupRecipe

Photo: Johnny Autry; Styling: Mary Clayton Carl

The slow cooker completely eliminates the stirring part of caramelizing onions; it all goes happily unattended. Freeze the bag of soup in a bowl rather than laying it flat, so it will fit in the saucepan when it's time to thaw.

Serves 12


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1/4 cup unsalted butter
6 thyme sprigs
1 bay leaf
5 pounds large sweet onions, vertically sliced (about 16 cups)
1 tablespoon sugar
6 cups unsalted beef stock (such as Swanson)
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
24 (1/2-ounce) slices whole-grain French bread baguette
5 ounces Gruyère cheese, shredded (about 1 1/4 cups)


Hands-on: 30 Minutes
Total: 9 Hours

1. Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker. Add onions; sprinkle with sugar. Cover and cook on HIGH for 8 hours.

2. Remove thyme and bay leaf; discard. Add stock, vinegar, salt, and pepper; cook, covered, on HIGH for 30 minutes.

3. Preheat broiler to high.

4. Arrange bread in a single layer on 2 baking sheets; broil 30 seconds on each side or until toasted. Place 1 cup soup in each of 12 (8-ounce) ramekins or ovenproof bowls, or follow freezing instructions. Top each serving with 2 bread slices and about 2 tablespoons cheese. Place 6 ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown. Repeat procedure with remaining 6 ramekins, bread slices, and cheese.

Created date

February 2015

Nutritional Information

Calories 240
Fat 8.3 g
Satfat 4.8 g
Monofat 2.3 g
Polyfat 0.6 g
Protein 9 g
Carbohydrate 33 g
Fiber 2 g
Cholesterol 23 mg
Iron 2 mg
Sodium 511 mg
Calcium 172 mg