Slow Cooker Onion Soup
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|
|pinch||sea salt and pepper to taste|
|2 c||italian-style seasoned croutons|
|3 slice||provolone cheese|
1.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.
2.Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
3.Cook soup on High for 4 to 5 hours.
4.Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
5.Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
6.Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.