Slow Cooker French Onion Soup

INGREDIENTS:

• 6 tablespoons Butter 

• 4 large yellow Onions, sliced and separated into rings 

• 1 tablespoon White Sugar 

• 2 cloves Garlic, minced 

• ½ cup Cooking Sherry 

• 7 cups Beef Broth 

• 1 teaspoon Sea Salt (or to taste) 

• ¼ teaspoon Dried Thyme 

• 1 Bay Leaf 

• 8 slices French Bread 

• ½ cup Gruyere cheese, shredded 

• ⅓ cup Emmental cheese, shredded 

• ¼ cup freshly Parmesan cheese, shredded 

• 2 tablespoons Mozzarella Cheese, shredded 

DIRECTIONS:

1. Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. 

2. Sprinkle onions with sugar; reduce heat to medium. 

3. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. 

4. Stir in garlic and cook until fragrant, about 1 minute. 

5. Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. 

6. Transfer onions into a slow cooker and pour in beef broth. 

7. Season to taste with sea salt. 

8. Stir in thyme and bay leaf. 

9. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours. 

10. About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. 

11. Arrange bread slices on a baking sheet. 

12. Broil bread slices until toasted, 1 to 2 minutes per side. 

13. Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. 

14. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. 

15. Top with about 2 tablespoons of cheese mixture per serving. 

16. Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes. 

YIELD: 

• Six (6) Bowls 

NOTES:

SOURCE:

• www.allrecipes.com