Name: Crockpot French Onion Soup
Prep time: 30 min
Cook time: 420 min
Total time: 450 min
Yield: 8 servings
Cuisine: Europe, French
Ingredients: 2 tablespoons butter, cubed; 2 large sweet onions, halved and thinly sliced; 1 large red onion, halved and thinly sliced; 1/2 teaspoon coarsely ground pepper; 2 cans (10-1/2 ounces each) condensed beef broth, undiluted; 3 cups water; 3/4 cup white wine or regular-strength beef broth; 2 fresh thyme sprigs; 1 fresh parsley sprig, optional; 1 bay leaf; 2 teaspoons Worcestershire sauce; 16 slices French bread (1/4 inch thick); 3/4 cup shredded Gruyere or Swiss cheese

Let your slow cooker work its magic with this Crockpot French onion soup, so you can savor the delicious combination of caramelized onions, hearty broth and melted cheese while barely lifting a finger.

Ingredients

2 tablespoons butter, cubed

2 large sweet onions, halved and thinly sliced

1 large red onion, halved and thinly sliced

1/2 teaspoon coarsely ground pepper

2 cans (10-1/2 ounces each) condensed beef broth, undiluted

3 cups water

3/4 cup white wine or regular-strength beef broth

2 fresh thyme sprigs

1 fresh parsley sprig, optional

1 bay leaf

2 teaspoons Worcestershire sauce

16 slices French bread (1/4 inch thick)

3/4 cup shredded Gruyere or Swiss cheese

Instructions

1 Caramelize the onions

2 Place the cubed butter in a 5-quart slow cooker, top it with the sliced sweet and red onions, then sprinkle with a few cranks of freshly cracked pepper. Cook, covered, on low until the onions are tender, five to six hours.

3 Stir in the liquids

4 Once the onions are nice and caramelized, stir in the broth, water, wine, herbs and Worcestershire sauce. Place the lid back on and cook, covered, on low until the flavors are blended, two to three hours. Then remove the herb sprigs and bay leaf.

5 Broil the baguette slices

6 When you're ready to serve, preheat the broiler and place the bread on a baking sheet. Broil the slices 4 inches from the heat until the baguette is lightly toasted, one to two minutes per side.

7 Melt the cheese

8 Top the bread with cheese and broil until it's melted, one to two minutes, being careful not to let it burn. Divide the soup among eight bowls, top with the cheese toast and serve immediately.