Name: Slow Cooker French Onion Soup – FK Prael
Ingredients: 6 tbsp Butter; 4 Large Yellow Onions; 1 tbsp White Sugar; 2 Cloves Garlic (Minced); ½ cup Cooking Sherry; 7 cups Beef Broth or Chicken Stok; 1 tsp Salt (To Taste); 1 Bay Leaf; ½ tsp Dried Thyme; 8 Slices French or Italian Bread (Toasted); 8 Slices Swiss Cheese

AuthorSamuel Dietzmann

Found it online, tinkered with it, and it’s a winner.

An alternate solution for the cheese is to shred 1⁄2 cup of Gruyere, 1⁄2 cup of Emmentaler 1⁄2 cup parmesan, and 1⁄2 cup mozzarella, and mix.
You can use a regular propane torch if you want. I usually use a regular garage propane torch, rather than a special cooking one.

Yields1 Serving

6 tbsp Butter

4 Large Yellow Onions

1 tbsp White Sugar

2 Cloves Garlic (Minced)

½ cup Cooking Sherry

7 cups Beef Broth or Chicken Stok

1 tsp Salt (To Taste)

1 Bay Leaf

½ tsp Dried Thyme

8 Slices French or Italian Bread (Toasted)

8 Slices Swiss Cheese

Melt butter in a large saute pan over medium-high heat. Cook and stir the onions until they become translucent. Sprinkle the sugar over the onions, reduce heat to medium, and cook, stirring regularly until the onions are soft and browned. Add garlic and cook approx 1 minute. Transfer the onions to the crock pot.

Use the sherry to deglaze the pan, and transfer to the slow cooker.

Add the beef broth, season to taste with the salt, and add the herbs. Cook on high for 4-6 hours.

Once the soup is cooked, and you are ready to serve, toast the bread (if you need to do it en masse, use the broiler in your oven. I’ve also used a regular toaster).

Add the soup to your bowl. Then place a slice of toasted bread on top, and cheese on top of that.

Melt the cheese, using either of these methods:
a. Place your bowls under a broiler, and broil until lightly browned and bubbling, approx. 2 minutes.
b. Use a propane torch to melt and brown the cheese directly

Serve. Be aware the bowls may be VERY hot.

Ingredients