A lighter version of French Onion made in the slow cooker for an easy soup that’s perfect on a cold winters day!
- 6 tablespoons melted butter
- 4 large sweet onions, sliced thinly
- 2 small cloves garlic, minced
- 1 heaping tablespoons brown sugar
- 1/4 cup dry sherry
- 8 cups beef broth
- 4 sprigs of fresh thyme
- 1 dried bay leaf
- 6 slices whole wheat bread (or something similar)
- 6 oz shredded Jarlsberg or other mild Swiss cheese (or more if you like!)
- Add melted butter, sliced onions, garlic, and brown sugar to the base of the slow cooker. Turn to high and, stirring occasionally, let onions caramelize for 60-75 minutes.
- When onions are nice and soft and starting to turn golden (they won’t get brown), add sherry, beef broth, fresh thyme and bay leaf. Turn slow cooker down to low and let soup cook for 6-8 hours. (soup can be made in advance to this point and stored in refrigerator until ready to serve.)
- When ready to serve the soup, divide French Onion in 6 1-1/2 cup ramekins or bowls. If you’ve made soup in advance, make sure to warm it up so it’s piping hot.
- Cut bread into a circle (or similar shape) to fit inside each ramekin. Toast the bread in a conventional toaster or the like until nice and golden brown. Place one toasted wheat bread circle in each bowl of soup and top with a tablespoon of grated Jarlsberg. (feel free to use more!)
- Place ramekins on a baking sheet and place under a broiler for just about 1-2 minutes until cheese is melted and bubbly. Serve immediately and enjoy!