Slow Cooker French Onion Soup

Great French Onion Soup takes time. And if you don’t have the time to stand and monitor a Dutch oven all day, make this Slow Cooker French Onion Soup. In a slow cooker, the onions melt with beef broth and butter to form a creamy, super-savory soup that will have your lips smacking. You’ll want to eat this Slow Cooker French Onion right out of the pot, but take the extra time to prepare the traditional toast-and-cheese topping — it will make you feel like you’re dining in a cozy French bistro.

Ingredients

• 4 yellow onions, skins removed and thinly sliced into rings
• 4 tablespoons butter
• 2 tablespoons garlic, minced
• 8 cups beef broth
• 1 bay leaf
• 6 slices crusty French bread
• 8 slices Gruyère or Swiss cheese

Directions

Step 1 -Add the butter and the onion rings to a large skillet.

Step 2 -Sauté the onions over medium-high heat until they are translucent and start to brown, about 10 minutes.

Step 3 -Cover and cook an additional 5 minutes to allow them to caramelize.

Step 4 -Transfer the onions to the slow cooker.

Step 5 -Add the garlic, the broth, and the bay leaf. Cover and cook on high for 3-4 hours or on low for 6-8 hours, and up to 10 hours for optimal flavor.

Step 6 -Before serving, preheat the oven to 420 degrees F.

Step 7 -Place the bread slices in a single layer on a baking sheet.

Step 8 -Allow the bread to toast for about 5 minutes, then flip the slices over and return them to the oven until the bread is dried and crunchy, about 5 minutes more. Set the bread aside.

Step 9 -Set oven-safe bowls on the baking sheet. Fill each bowl with the soup.

Step 10 -Place 2 slices of the Gruyère cheese on each of the bowls, overlapping the slices on top of the soup so the edges are hanging over the sides of the bowls.

Step 11 -Bake the soup dishes until the cheese is melty and starting to brown, about 10 minutes.

Step 12 -Serve with the crusty bread and garnish with the parsley.