Slow Cooker 5 Onion Soup
Slow Cooker 5 Onion Soup
- 4-6 lbs white, yellow, sweet, and red onions peeled and thinly sliced
- 3 Tbsp olive or vegetable oil
- salt and pepper to taste
- 1 Tbsp granulated sugar optional
- 2 tsp balsamic vinegar optional
- 1/2 cup cooking sherry or other dry white wine
- 7 cups beef broth low-sodium
- 1 Tbsp Worcestershire sauce
- 1 bay leaf
- 1 clove garlic minced
- 4 sprigs fresh thyme or 1 tsp dried
- 1 Bay leaf
- 8 slices dry french bread
- 3/4 cup Gruyere cheese shredded
- 1/2 cup chives for garnish
- Transfer all of the thinly sliced onions to the slow cooker — the slow cooker should be half to three-quarters full. Cook for 5 hours on HIGH or 10 hours on LOW.
- Stir occasionally, if possible — this will help them cook more evenly but is not necessary.
- After 5-10 hours, the onions will be golden-brown and soft, and they will have released a lot of liquid. Remove onions to a large bowl and let cool.
- If you like onions with a deeper color, continue cooking for another 3 to 5 hours on LOW. Leave the lid ajar so the liquid can evaporate. Check every hour and stop cooking whenever the onions look and taste good.
- Stir sherry, Worcestershire sauce and beef broth into the remaining onions in the slow cooker bowl.
- Add garlic, thyme, bay leaf and set on high for 4-6 hours OR low for 8-10 hours.
- Discard bay leaf and ladle the soup into oven-safe bowls.
- Top with dry bread slices and distribute Gruyere cheese evenly over each piece. Broil 2-3 minutes or until cheese is melted and browned.
Recipe provided for the National Onion Association by chef and blogger Nikki Miller-Ka.
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