Try this French Onion Soup (crockpot) recipe, or contribute your own.
Suggest a better descriptionPut the onion slices in a 5-quart (or larger) slow cooker, along with the butter, olive oil, salt, and black pepper.
Cover the crockpot and cook on low overnight, or for 12 - 14 hours. The onions should be dark golden brown and soft.
Add the beef broth, balsamic vinegar, and fresh thyme.
Cover and continue cooking on low for 6 to 8 hours.
Season to taste with additional salt and pepper, if desired.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius).
In evenly-portioned amounts, ladle the soup into oven-safe bowls. Place the bowls on a baking sheet to catch any spills while in the oven.
Cover top each bowl with baguette slices and the shredded Gruyere. or Havarti cheese
Bake for 20 to 30 minutes, until the cheese is completely melted.
Turn the oven to broil and brown the tops for 2 to 3 minutes, or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes. Soup will be very hot so be careful while enjoying!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (559g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 857 | ||
Calories from Fat: 80 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 2090.8mg | 72 % | |
Potassium 652.9mg | 17 % | |
Total Carbohydrate 161.9g | 48 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 152.8g | ||
Protein 33.4g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 857
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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