Recipe by Chandrav
"This is a ridiculously easy soup, especially since it cooks in a slow cooker! When it's been simmering all day, you come home to an amazing aroma and a fabulous meal for a cold winter day."
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yellow onions, sliced and separated into rings
reduced-sodium beef broth
sea salt, or to taste
slices of French bread
shredded Gruyere cheese
shredded Emmental cheese
freshly shredded Parmesan cheese
shredded mozzarella cheese
Excellent! I followed this recipe to the letter (with the exception of substituting the Gruyere and Emmental with provolone and Swiss) and the soup was to weep for. The smell drove us mad all day long: it was hard to wait 8 hrs! Thanks for the recipe!
Even more ridiculously easy: Caramelize the onions in the, lightly-oiled, crock pot (no butter, sugar or sherry needed, just time), add 4-6C beef stock (what's the point of low-sodium if you're going to add salt?), and forget the grated four-cheeses (use the traditional slice of Gruyere, Emmental or, if all else fails, generic Swiss). For individual servings, dissolve a beef bouillon cube in 6oz of boiling water, add 4-6oz caramelized onions, heat in microwave, add toasted bread and a slice of cheese and finish under the broiler.
This is a great recipe. I couldn't find Emmental so I subbed in Swiss. If you put the bread right in the soup it kind of soaks it up and turns soggy so you can coop that right up with your spoon along with the soup - or, if you don't like soggy bread you can not do that. The bread is definitely key, though.
Hi - very very good and easy.
This is one of the better slow-cooker recipes I've tried. Do take the time to carmalize the onions - the fond makes a lot of difference. Whatever else you do, please do not use 'cooking' sherry, which isn't really sherry and tastes mainly like sour salt water. Use real cocktail (dry) sherry if you have it. If not, a little bourbon, red wine, or Mediera will do. And try to use the cheezes specified, but it you must substitute, regular Deli-style swiss and/or Provolone are better than Mozzerella, which is too bland and milky for the richness of the dish. Finally, I found that slow-baking the bread slices to dry them works better than toasting because the toasted bread is softer and will dissolve in the hot liquid too quickly.
WOW! I carmelized my onions early this morning. (took about an hour). I wouldn't skip this step - IT IS what makes the soup. You just can't duplicate that flavor! Also do NOT skip the sherry! I used Swanson beef stock, fresh thyme and a dried bay leaf. It is in the crock pot now and will be ready for when we come back from two junior high basketball games around 7 pm. Having it with hamburgers for dinner tonight. It is going to take ALL OF ME not to go in the kitchen to ladle a bowl in secret! WISH I had oven proof crocks, that way I could broil the cheese on top of the soup.....but we will improvise and it will still be great! GREAT RECIPE!
I give this recipe 4 starts simply due to the prep work this particular one entails. The soup tasted amazing! However, for ease of cooking, here are my tweaks: First, I sliced the onions, and tossed them in the butter which I melted, and placed them in the crock pot on low on their own to caramelize over night, 10-12 hours. I used salted butter, so I omitted the salt. I also omitted the sugar since they were caramelizing this way. SUPER EASY. The next morning, when the onions were good to go, I threw in the other cooking ingredients to cook for the day. I had no cooking sherry, so I used a 1/2 cup of dry red wine my husband opened the night before. I am a firm believer that if you don't drink it you shouldn't cook with it. And I had 2 quarts of beef stock, so I used that all up. No sense wasting a cup. When it came to the cheese, we used what we like, so that is personal taste not tweaking. I did find, however, that I needed to add a bit of salt and pepper to taste at the end just before serving, so make sure you taste it to ensure it is to your liking. But allowing the onions to cook and caramelize themselves cut the prep work down to the bare minimum of slicing the onions, measuring the ingredients, and getting the bread and cheese ready at the end. About 20 minutes total. You just need to start it the day before, which was worth it to me if it meant not standing over a stove for an hour. Family loved it, warms well for leftovers, which wasn't too much. Will make again!
I made this soup over the weekend and it was great. The prep time was a bit longer than i'm used to for a slow cooker dish, but it was well worth it.
Based on the prior reviews, I caramelized the onions. It was worth the extra time. The process released so much sugar that I may skip the tablespoon called for in the recipe the next time. I was out of cooking sherry and used a Merlot instead. After the prep time, the soup spent about 5.5h on high before being served and going on the high end of 4-6h did not compromise the texture.
The final product was delicious and the recipe is now in my "Recipe Box".
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker French Onion Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 132
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