Found a slow cooker french onion soup that sounds amazing. I am counting carbs, and omitted the bread on top. Couldn't find sherry vinegar, so I substituted apple cider. Also couldn't find Asiago cheese, so I substituted Parmesan.
Quantity
0
Quantity Unit
Prep Time (minutes)
15
Cook Time (minutes)
6000
Ready In (minutes)
6015
Ingredients
Amount
Measure
Ingredient
3
tablespoon
butter
2
teaspoon packed
brown sugar
6
cup (8 fl oz)
beef broth, bouillon (consomme) condensed
5
slice, thin
Onion, chopped
2
teaspoon
Vinegar, apple cider
1
cup, diced
Gruyere cheese, shredded
8
ounces
Cheese, parmesan, grated (1/2 cup)
Steps
Sequence
Step
1
Place onions into a 6-qt slow cooker
2
Stir in butter, brown sugar and 1 teaspoon salt; top with thyme and bay leaf. Cover and cook on high heat for 8-10 hours, or until onions are caramelized and browned
3
Stir in beef stock and sherry; season with salt and pepper, to taste. Cover and cook on high heat for 2-3 hours, or until heated through. Remove and discard thyme and bay leaf.
4
Preheat oven to broil.
Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
OPTIONAL
5
Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
Enjoy!
