Easy Slow Cooker French Onion Soup Recipe
This French onion soup recipe is old enough that it came from a full service gas station. They use to wash your windows, fill your gas tank, and even check the oil and windshield washer levels for free while you were grabbing gasoline. I was pretty little but the gas stations had various competing give aways for fill ups. My brother would take me with him to grab his gas and I could choose a package of free recipe cards with every fill up. This recipe came from one of those cards. I felt like a grown up whenever I made this. So fancy I thought, it has lots of fond memories for me.
Over the years I created a slow cooker version with the same ingredients. Now you don’t need to saute the onion for hours, all we just pop the onions into a slow cooker. Comfort food without the work. I hope you give it a try.
Classic French Onion Soup Recipe Ingredients
4-5 medium onions
1/4 cup butter
5 cups beef broth
2 tbsp cognac, brandy or red wine (1 tbsp red wine vinegar if you must)
salt and pepper
4 thick slices french bread
2 tbsp butter
1 clove garlic crushed
1 cup shredded mozzarella cheese
1/2 cup fresh grated parmesan cheese
Instructions for Traditional French Onion Soup
Turn slow cooker on high, add butter.
Slice your onion into circles.
To avoid watery eyes, my trick is to do each onion one at a time. Cut off the ends of the onion, remove the skin. Toss the skins away from your work area. Rinse the onion under cold water.
Cut the onion in 1/4 inch slices, keeping the slices stacked. Cover the onion with a clean tea towel, a wet paper towel. Start with the next onion.
This may not totally prevent your eyes from watering, some onions are just plain mean, but I do promise it will help drastically.
Take your onions one at a time and push out the centers to create circles. I do it directly over the slow cooker.
Turn the slow cooker onto low and let the onions cook for 6 to 8 hours. The will become sweet and translucent.
Once home from the end of the day, add the beef broth, and cognac. Simmer for half an hour.
Slice your french bread at least 1/2 inch thick and trim to fit your bowls.
Add 2 tbsp of butter and a minced clove of garlic to a small bowl, and mix. Butter the french bread and place under the broiler until toasted.
Grate the cheeses.
Just before serving, ladle the french onion soup into oven proof bowls.
Float a piece of french bread on top of each bowl of soup. Sprinkle with both cheeses.
Place into a large pan to transfer to the oven. Place under the broiler until melted and golden. It only takes about 3 minutes.
Remove from oven and serve. Caution everyone that both the soup and bowls are hot.
Here is another easy soup recipe my family really enjoys. I love this recipe as it is so quick to make.