Root Cellar French Onion Soup
SLOW COOKER FRENCH ONION SOUP
This delicious soup keeps for several days in the refrigerator, or freeze to enjoy another time.
SLOW COOKER FRENCH ONION SOUP
This delicious soup keeps for several days in the refrigerator, or freeze to enjoy another time.
Root Cellar French Onion Soup
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons thyme
  • 1 bay leaf
  • 4 cloves garlic chopped
  • 2 pounds yellow onions cut in half and sliced
  • 2 pounds red onions or leeks cut in half and sliced
  • Sea salt and fresh pepper
  • 4 cups beef stock
  • 2 tablespoons brandy
  • 8 slices baguette cut on diagonal and toasted
  • 1 cup shredded cheese
Instructions
  1. Add the butter and olive oil to the bottom of your slow-cooker. Add the thyme, bay leaf, and chopped garlic. Add the onions. Sprinkle with sea salt and fresh pepper. Cover and cook on high for 8 hours.
  2. In a saucepan, heat the beef stock and brandy to a boil. Add to the cooked onions and cook on high in the slow-cooker for about 10 minutes. Remove the bay leaf.
  3. To serve the soup, ladle into oven-safe bowls over a piece of baguette. Sprinkle with 2 tablespoons cheese. Place bowls on a sheet pan under the broiler until the cheese is bubbly.
Recipe Notes

Makes 8 servings.

Nutritional analysis per serving; 271 calories, 12 grams protein, 31 grams carbohydrates, 12 grams fat, 530 mg. sodium, 5 grams fiber.

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