Slow-Cooker French Onion Soup

READY IN: 9hrs 30mins

INGREDIENTS

  • 1⁄4 cupunsalted butter
  • 6fresh thyme sprigs
  • 1bay leaf
  • 5lbs large sweet onions, vertically sliced(about 16 cups)
  • 1tablespoonsugar
  • 6cupsunsalted beef stock
  • 2tablespoonsred wine vinegar
  • 1 1⁄2 teaspoonskosher salt
  • 1teaspoonblack pepper
  • sliced French baguette
  • 5ouncesgruyere cheese, shredded(about 1 1/4 cups)

    • NUTRITION INFO

    Serving Size: 1 (503) g

    Servings Per Recipe:8

    Calories: 250.6

    Calories from Fat 107 g 43 %

    Total Fat 11.9 g 18 %

    Saturated Fat 7.2 g 36 %

    Cholesterol 34.8 mg 11 %

    Sodium 976.2 mg 40 %

    Total Carbohydrate28.8 g 9 %

    Dietary Fiber 4.9 g 19 %

    Sugars 14 g 56 %

    Protein 8.9 g 17 %

    DIRECTIONS

  • Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker.Add onions; sprinkle with sugar.Cover and cook on HIGH for 8 hours.
  • Remove thyme and bay leaf; discard.Add stock, vinegar, salt and pepper; cook, covered, on HIGH for 30 minutes.
  • Preheat broiler to high.Arrange bread in a single layer on a baking sheet.Broil 30 seconds on each side or until toasted.
  • Place 1 cup soup in each 8 ounce ramekin, or ovenproof bowl, or follow freezing instructions.Top each serving with 2 bread slices and about 2 tablespoons cheese.Place ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown.
  • Freezing instructions:Cool soup completely.Ladle into a large zip-top plastic plastic freezer bag.Place bag in a medium bowl;freeze.
  • To thaw: Place zip-top bag in a large saucepan filled with water; heat 30 minutes over medium heat until thawed.
  • Reheat:Pour soup into saucepan.Bring to a simmer over medium heat, simmer 10 minutes.Ladle into ramekins, top with bread nd cheese, and broil.

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