In this genius slow-cooker soup recipe, two types of onions are caramelized for hours before adding a sherry-spiked broth. For a bistro-worthy presentation, ladle the soup into ovenproof crocks, top with the bread and cheese and broil. Source: EatingWell Magazine, Soup Cookbook

EatingWell Test Kitchen
Advertisement

Ingredients

Soup
Cheese Toasts

Directions

Instructions Checklist
  • 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

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

Nutrition Facts

271 calories; 12 g total fat; 5.1 g saturated fat; 22 mg cholesterol; 529 mg sodium. 428 mg potassium; 31 g carbohydrates; 5.4 g fiber; 9 g sugar; 11.5 g protein; 222 IU vitamin a iu; 16 mg vitamin c; 40 mcg folate; 194 mg calcium; 1 mg iron; 28 mg magnesium;

Reviews (4)

Read More Reviews
5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/05/2019
I thought the broth amount was fine. When I started the onions in the slow cooker I also cut 3/4" slices of French bread and laid them out to dry. By the time the soup was ready later in the day they had the "day old" crustiness which was perfect for soaking up the soup without becoming mushy. I also grated my gouda and swiss fresh from blocks of cheese which was suuuuuper tasty. I thought it was a very good recipe. It still misses that last bit of "zing" that would make it equal to a restaurant but it was better than I hoped for from home made. Read More
Rating: 4 stars
01/25/2018
Really good! I would suggest adding at least two more cups of broth than the recipe suggested. Read More
Rating: 2 stars
11/02/2016
Bland and not enough broth. Read More
Advertisement
Rating: 4 stars
03/09/2016
Great recipe & easy to make! I made this for lunch so I cooked the onions overnight. I've read on other sites that people cooked the onions in their garage. Your house will definitely smell like onions. I also added 8 cups beef broth 4 was definitely not enough and 1/2 cup sherry. I also added 2 tsp. balsamic vinegar. I brought it to work to share and everyone loved it. Definitely a keeper!! Pros: so easy in the slow cooker great tasting Cons: not enough broth Read More