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Easy All-Day Slow Cooker French Onion Soup
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- #86730
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
3 large onions, thinly sliced
1 tablespoon butter, melted
1 tablespoon olive oil
1 teaspoon sugar
3 tablespoons flour
1/4 teaspoon black pepper
4 cans (14 ounce size) beef broth
shredded swiss cheese
directions
Place the onions, butter, olive oil, and sugar in the crock pot. Cover the crock pot and cook on high heat for 45 minutes or until the onions begin to brown. Stir well.
Evenly sprinkle the flour and black pepper over the onions. Stir to mix the flour into the butter and oil. Cover the crock pot and cook on high for 15-20 minutes longer.
Add the broth and stir well. Cover the crock pot and turn the heat to low. Cook for 4-5 more hours or until the onions are very tender.
Serve the soup with shredded swiss cheese sprinkled on top (or place the soup in oven-proof bowls and add a slice of toasted french bread topped with cheese and place under the broiler until the cheese melts).
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
70 calories, 4 grams fat, 6 grams carbohydrates, 3 grams protein per serving.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
May 20, 2016
This beats my old stopetop method for French Onion Soup, hands down! So easy to make! The entire house smells like warm, comfort food! And the taste...oh my! It's the best ever. I use Chicken Broth instead of Beef Broth because I prefer it that way, so just know if you use it with Chicken instead of Beef (or even Vegetable Broth!) it's still PERFECT!
September 30, 2013
I prefer french onion soup in the crock pot over the usual stovetop method because the onion flavor is richer because of the long cooking time. Tastes just like the soup from a top restaurant. One note though, I don't use shredded swiss, I use thin slices overlapping slightly on the french bread rounds.