Slow-Cooker French Onion Soup
To prepare soup: Scatter butter in a 6- to 7-quart slow cooker (see Tip). Add oil, thyme, garlic and bay leaf, then onions. Sprinkle with salt and pepper. Cover and cook on High for 8 hours.Advertisement
Bring broth and sherry to a boil in a saucepan. Remove the thyme sprigs and bay leaf from the slow cooker. Pour in the broth and cook on High, uncovered, for 10 minutes.
To prepare cheese toasts: Meanwhile, position rack in upper third of oven; preheat broiler to high. Top each baguette slice with 2 tablespoons cheese. Broil until the cheese is melted, 1 to 2 minutes. Divide the soup among 8 bowls. Top each with a cheese toast.
Tips: Take the tears out of onion prep: Refrigerate whole, unpeeled onions for about 30 minutes before slicing or chopping. The cold “chills out” the sulfur compounds that can irritate your eyes and make you cry.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
To make ahead: Refrigerate soup (Steps 1-2) for up to 5 days or freeze for up to 3 months. Make cheese toasts before serving.
Equipment: 6- to 7-quart slow cooker
4 vegetable, 1 1/2 fat, 1/2 high-fat protein, 1/2 starch