Slow Cooker French Onion Soup is full of cooked chopped onions and beef broth. The slower you cook the onions, the better the flavor in the soup at the end.
Soup is one recipe that I could eat just about anytime of the year. A soup and sandwich combo for a lunch entree is probably one of my favorite meals. Toasted bread with a lunch meat combo and then some sort of a soup with plenty of liquid goodness.
There is a lot of opinions on what is the best type of cheese to use on top of the French bread slice. Once you spoon the soup into a bowl, the best part of this soup is the French bread slice topped with melted cheese. I personally like a combination of at least two cheeses on my French bread.
Swiss cheese and Parmesan cheese is my favorite. Some use Guyere cheese or even a slice of Provolone cheese. Whatever the cheese you decide to use to top this soup, just remember the most important part is melting the cheese and then enjoying the soup!
Frugal Cooking Tips:
- No space is too small to plant a garden or one plant. Find a little space and grow some fresh veggies.
- I love fresh cilantro but have a hard time finding it locally in stores. Cilantro is easy to grow and will grow every year once you plant it. Most herbs are easy to grow and will grow in small pots.
More recipes to try:
Instant Pot Broccoli Cheesy Rice Soup
Slow Cooker Apple Pudding Cake
Slow Cooker French Onion Soup
- 3 Large Yellow Onions peeled and sliced
- 3 Tablespoons Unsalted Butter
- 2 Tablespoons Light or Dark Brown Sugar
- 2 Tablespoons Minced Garlic
- 2 Tablespoons Worcestershire Sauce
- 6 10.5oz Low Sodium Beef Broth
- 1 Whole Bay Leaf
- 1 Sprig Fresh Thyme
- 6 Slices French Bread cut thick
- 1 Cup Shredded Swiss Cheese
- 1 Cup Shredded Parmesan Cheese
- Peel and slice the onions into thin slices.
- In a medium skillet add the butter, sliced onions and brown sugar and saute the onions until they become translucent and caramelized.
- Add the cooked onions, beef broth, garlic, bay leaf and thyme to a 4 quart or larger crock-pot.
- Cover and cook for 4 to 5 hours on LOW.
- Add soup to ovenproof bowls and top with a slice or two of French bread.
- Add both Swiss cheese and Parmesan cheese to top of bread.
- Set the ovenproof bowls on a cookie sheet and place under the broiler for 1 to 2 minutes until the cheese is melted and bubbly.
- Serve and enjoy!