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Recipe for Slow Cooker French Onion Soup | Almanac.com

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Slow Cooker French Onion Soup

Photo Credit
Becky Luigart-Stayner
Yield
Makes 4 servings.
Category
Soups, Stews, Chowders
Course
Lunch
Main Dish
Soup
Credit
Daphne Turner, Slippery Rock, Pennsylvania
Sources
The Old Farmer's Almanac Readers' Best Recipes

Slow Cooker French Onion Soup
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Our Slow Cooker Fresh Onion Soup is the reason that slow cookers were invented! Well, maybe not, but it’s a no-fuss, hearty soup topped with French bread and creamy cheese. There’s a lot to love!

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Ingredients
1/2 cup (1 stick) butter or margarine
3 large onions, thinly sliced
4 cups hot water
2 tablespoons instant beef bouillon or 6 beef bouillon cubes
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
4 slices toasted French bread
1/2 cup freshly grated Parmesan or Gruyere cheese
Instructions

Melt butter in a skillet over low heat. Add onions and cook slowly, up to 45 minutes to release maximum flavor, or until nicely browned, stirring frequently. Transfer to a slow cooker. Add water, bouillon, Worcestershire sauce, and salt. Cover and cook on low for 4 to 6 hours.

To serve, top each bowl with 1 slice of bread. Sprinkle each with 2 tablespoons Parmesan. Recipe may be doubled and kept hot in slow cooker.

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Comments

laura Rumsby (not verified)

2 years 2 months ago

I always use home made beef broth from beef short ribs or prime rib bones, and I add wine to the onions plus Brandy or cognac for incredible flavor. Always use Gruyere cheese and a tip, I often put the bowls in a deep roasting pan as it's easier to get them out of the hot oven after broiling the cheese.

Sandy (not verified)

2 years 2 months ago

Toast the bread first and melt some of the cheese on it before topping bowls.

Saundra (not verified)

2 years 2 months ago

I thought there was Sherry in onion soup. Is that not right?

Denise T (not verified)

2 years 2 months ago

To answer Ron's question (and, frankly, mine as well) I did some research. According to the Epicurious website, and I find them a VERY reliable source for anything relating to cooking, they experimented with red, yellow, and Vidalia onions. They found that the Vidalias, cooked low and slow with a sprinkle of salt and sugar for caramelizing, was the best choice for a sweet, nutty and silky result. I hope that this helps.

Ron (not verified)

2 years 2 months ago

Thanks for the recipe and wine suggestions from the comment. Pairing the soup with the right wine in your glass also enhances the flavors.
I was wondering, what is the best type of onion to use for onion soup?