Slow cooker French Onion Soup

[missyinacage]

4 LG onions ( I use 2 sweet and 2 yellow), sliced
3 T Butter
1 T Minced Garlic
1/2 C Dry Red Wine
5 C Beef Broth ( I use water and Better Than Bouillion)
1t Salt
3 sprigs fresh Thyme (or about 1/2 t of dried thyme)
1 Bay Leaf
French Bread, sliced (or you can use garlic bread slices)
Shredded Cheese (I used Swiss and Gruyere)

Cook butter & onions on low at least 6hrs. (I put them on when I go to bed and they're caramelized in the morning.) You can also just caramelized them in a skillet, but it takes like 45 minutes, so that's a no from me.
Add beef broth, wine, garlic, thyme and bay leaf. Leave on low for 6-10 hours.
Put sliced bread and cheese under broiler for about 5 minutes, right before you're ready to eat. Place a slice of cheesy bread on top of your bowl of soup.

 

[dianeseattle]

sounds fantastic! I would definitely use broth, though. My attempts at this soup have been bad when I used anything aside from actual broth. I'm copying this recipe down! Thanks, Missy.

 

[missyinacage]

I used a bit if the left over soup to make an onion gravy. It was SO good!!

 

[TonjaCW]

4 LG onions ( I use 2 sweet and 2 yellow), sliced
3 T Butter
1 T Minced Garlic
1/2 C Dry Red Wine
5 C Beef Broth ( I use water and Better Than Bouillion)
1t Salt
3 sprigs fresh Thyme (or about 1/2 t of dried thyme)
1 Bay Leaf
French Bread, sliced (or you can use garlic bread slices)
Shredded Cheese (I used Swiss and Gruyere)

Cook butter & onions on low at least 6hrs. (I put them on when I go to bed and they're caramelized in the morning.) You can also just caramelized them in a skillet, but it takes like 45 minutes, so that's a no from me.
Add beef broth, wine, garlic, thyme and bay leaf. Leave on low for 6-10 hours.
Put sliced bread and cheese under broiler for about 5 minutes, right before you're ready to eat. Place a slice of cheesy bread on top of your bowl of soup.

I will definitely be trying this recipe! Thank you!

 

[Roni]

Loves French onion soup, extremely sensitive to onions so has been off my menu for nearly 10 years. I miss it, but the side effects the onion does is not worth the risk. Enjoy a cupful for me please.

 

[Fosgate]

I might have to try this. Since getting covid 2 years ago many types of onions just nauseate me in both smell and taste. Which is disappointing that I loved all onions before and sautéed mushrooms and onions with a steak and onion soup were once of my favs. Red, White and the bottom half of green onions are the worst. Scallions, Vidalia sweet onions seem to be the most mild and palatable. I have yet to try Leeks. Think I'm going to try this recipe with some big scallions I found.