Name: Slow Cooker French Onion Soup
Prep time: 30 min
Cook time: 285 min
Total time: 315 min
Yield: 1
Cuisine: french
Ingredients: 6 tablespoons butter; 4 large yellow onions, sliced and separated into rings; 1 tablespoon white sugar; 2 cloves garlic, minced; 0.5 cup cooking sherry; 7 cups reduced-sodium beef broth; 1 teaspoon sea salt, or to taste; 0.25 teaspoon dried thyme; 1 bay leaf; 8 slices of French bread; 0.5 cup shredded Gruyere cheese; 0.33333334326744 cup shredded Emmental cheese; 0.25 cup freshly shredded Parmesan cheese; 2 tablespoons shredded mozzarella cheese

Slow Cooker French Onion Soup

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Prep Time:
30 minutes

Cook Time:
285 minutes

Total Time:
315 minutes

Classic French onion soup cooked low and slow, topped with crusty bread and gooey melted cheeses for a deliciously comforting finish.

Ingredients:

4 large yellow onions, sliced and separated into rings
1 tablespoon white sugar
7 cups reduced-sodium beef broth
1 teaspoon sea salt, or to taste
0.25 teaspoon dried thyme
8 slices of French bread
0.5 cup shredded Gruyere cheese
0.33333334326744 cup shredded Emmental cheese
0.25 cup freshly shredded Parmesan cheese
2 tablespoons shredded mozzarella cheese

Instructions:

In a large, heavy pot over medium-high heat, melt butter until sizzling. Sauté onions until translucent, around 10 minutes. Sprinkle with sugar and lower heat to medium. Continue to cook and stir until onions are golden and caramelized, at least 30 minutes. Add garlic and cook until aromatic, about 1 minute.
Combine sherry with onion mixture, deglazing to incorporate the flavorful browned bits. Transfer to a slow cooker, then add beef broth. Season with sea salt, thyme, and bay leaf. Cook covered on Low for 8 to 10 hours or on High for 4 to 6 hours.
Preheat the broiler in the oven and position the rack 8 inches away from the heat source, ready for serving in about 10 minutes.
Lay out bread slices on a baking sheet and broil until golden and crisp, about 1 to 2 minutes per side.
Gently mix Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl. Fill oven-safe soup crocks 3/4 full with onion soup, place a bread slice in each bowl, and generously sprinkle about 2 tablespoons of the cheese mixture on top of each.
Arrange the filled bowls on a baking sheet and broil until the cheese topping is golden brown and bubbly, for around 2 minutes.

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