Slow Cooker Onion Soup recipe

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Ingredients

¼ cup butter, melted
1 large sweet onion (such as Vidalia®), cut into thin slivers
1 small red onion, cut into thin slivers
2 cloves garlic, minced
4 cups beef stock
3 tablespoons brandy
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
salt and ground black pepper to taste
2 cups Italian-style seasoned croutons
3 slices provolone cheese

Nutrition Info

497.7 calories
carbohydrate: 30.6 g
cholesterol: 62.1 mg
fat: 29.3 g
fiber: 3.3 g
protein: 16.8 g
saturatedFat: 16.4 g
servingSize: -
sodium: 1043.9 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 servings

Recipe Note

This is about the best onion soup I've been able to come up with. Tastes better than any restaurant onion soup I've ever had.

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