Slow-Cooker Onion Soup With Crusty Toast

Slow-Cooker Onion Soup With Crusty Toast
4 from 3 ratings
A simple way to prepare this cheesy and delicious soup. This soup recipe calls for you to use a slow cooker to handle the job of cooking. Let the flavors of the onions simmer in the broth as it cooks. Serve a sprinkle of cheese and toasted French bread.
Prep Time
Cook Time
Slow-cooker Onion Soup With Crusty Toast
Total time: 6.4 hours
  • 3 jumbo yellow onions, peeled, halved, cut into thin wedges
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoon flour
  • 6 cup all-purpose slow-cooker broth or equal parts chicken and beef broth
  • 2-3 tablespoon dry sherry or cognac, optional
  • 2 teaspoon salt
  • 6 thick slices crusty french bread
  • 1 1/2 cup loosely packed shredded cheese, such as gruyere
  1. Put 3 onions in the slow cooker; set on high. Stir in 1 tablespoon butter and 1 tablespoon oil. Slow-cook on high, stirring occasionally, until deeply browned, 5-6 hours. (Or cook the onions in a Dutch oven over lowest heat, stirring often, about 2 hours. Watch carefully so they do not burn.)
  2. Stir in 1 1/2 tablespoons flour; cook 1 minute. Add 6 cups broth, 2-3 tablespoons sherry and 2 teaspoons salt. Adjust seasonings. Slow-cook (or simmer in the pot) 1 hour.
  3. Heat oven to 450F. Toast 6 bread slices on a baking sheet in the oven until crusty, 3-4 minutes. Ladle the soup into ovenproof bowls. Top with the toasted bread; sprinkle with 1 1/2 cups cheese. Bake until cheese is melted, about 5 minutes.