Slow cooker French onion soup
3 pound(s), sliced (about 6 to 7 large onions)
2 tbsp(s), melted
Reduced sodium canned chicken broth
Reduced sodium beef broth
5 sprig(s), (plus extra for garnish)
Low sodium soy sauce
¼ tsp(s), freshly ground
Shredded parmesan cheese
- Combine onions, butter and salt in a slow cooker; cover and cook on high until onions are well-browned, about 8 to 10 hours. Add sherry and garlic; stir to combine. Leave slow cooker set to high and let sit, uncovered, for alcohol to burn off, about 10 to 15 minutes.
- Stir in both broths, thyme, bay leaf and sugar; cook, covered, on high, for flavors to blend, about 2 to 3 more hours. Remove thyme and bay leaf; stir in soy sauce and pepper. Sprinkle each serving with cheese and garnish with thyme just before serving. Yields about 1 1/2 cups soup and 1/2 tablespoon cheese per serving.