Slow cooker French onion soup
3 Points
Ingredients
3 pounds onions, sliced
2 Tbsp unsalted butter, melted
2 tsp kosher salt
1/4 cup fino sherry
2 tsp minced garlic
3 cups reduced-sodium chicken broth
3 cups reduced sodium beef broth
5 sprigs fresh thyme, plus extra for garnish
1 leaf bay leaf
1 tsp sugar
1 tsp low sodium soy sauce
1/4 tsp freshly ground black pepper
3 Tbsp shredded parmesan cheese
Directions
Combine onions, butter and salt in a slow cooker; cover and cook on high until onions are well-browned, about 8 to 10 hours. Add sherry and garlic; stir to combine. Leave slow cooker set to high and let sit, uncovered, for alcohol to burn off, about 10 to 15 minutes.
Stir in both broths, thyme, bay leaf and sugar; cook, covered, on high, for flavors to blend, about 2 to 3 more hours. Remove thyme and bay leaf; stir in soy sauce and pepper. Sprinkle each serving with cheese and garnish with thyme just before serving. Yields about 1 1/2 cups soup and 1/2 tablespoon cheese per serving.
Notes
Soup may be made up to 3 days before serving.
Use 1 head of roasted garlic for a roasted garlic and onion soup base.
Nutrition
3 smart points