Slow Cooker Onion Soup
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- 1/4 c
- no salt butter, melted
- 1 large
- sweet onion (such as vidalia®), cut into thin slivers
- 1 small
- red onion, cut into thin slivers
- 2 clove
- garlic, minced
- 4 c
- low sodium beef broth
- 3 Tbsp
- brandy (optional)
- 2 tsp
- soy sauce low sodium
- 2 tsp
- worcestershire sauce low sodium
- sea salt and pepper to taste
- 2 c
- italian-style seasoned croutons
- 3 slice
- provolone cheese
11.Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
22.Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
33.Cook soup on High for 4 to 5 hours.
44.Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
55.Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
66.Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.