French Onion Soup in the Slow Cooker
- Prep Time: 15
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Slow Cooking
Ingredients
Units
- 5 tablespoons unsalted butter, grated or cut into very small pieces
- 1 1/2 tablespoons Celtic sea salt
- 8 cups sliced onion, about 4 medium onions
- 4 cloves garlic
- 2 teaspoons dried thyme
- 5 cups meat stock or bone broth
- 1 rind of parmesan (optional)
- 1 tablespoons sherry vinegar
- 1 teaspoon Worcestershire sauce
- 4 slices of sourdough or gf bread
- 4 thick slices swiss or gruyere cheese
Instructions
- Turn the slow cooker to the hottest setting. Place the butter in the bowl of the slow cooker and let the butter melt.
- Meanwhile, peel and slice the onions. When the butter is melted, add the onions, sea salt, garlic and thyme to the butter and toss to combine. Put the lid on the slow cooker and cook for 6 hours, stirring once half-way through (at the 3 hour mark).
- After 6 hours, add the broth, parmesan rind (if using), vinegar, and Worcestershire. Stir to combine. Put the lid back on and cook for 1 hour.
- About 20 minutes before serving. Preheat the oven to 375ºF. Place the sourdough on a baking sheet and top with the Swiss cheese. Bake in the oven for about 10 minutes until the cheese is melted.
- When you’re ready to serve the soup, ladle a portion of soup into a bowl and then top with your toasted bread and cheese.