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The Easiest French Onion Soup

Source of Recipe


From "Not Your Mother's Slow Cooker Cookbook"






List of Ingredients



• 6 large yellow onions
  
• 3 Tbsp olive oil, plus extra for brushing
  
• 1 (14-ounce) can chicken broth
  
• 1 (10.5-ounce) can beef broth
  
• 2 Tbsp Marsala or red wine (optional)
  
• 4 to 6 (1-inch-thick) slices French bread
  
• 8 ounces Gruyère cheese, cut into thin slices
  






Instructions



1. Peel and thinly slice the onions by hand or in a food processor. Put in the slow cooker and toss with the olive oil. Cover and cook for 9 to 10 hours on HIGH.
   
   
2. Add both of the broths and the Marsala, if using; add no water or salt. Cover and continue to cook on HIGH until hot, 15 to 30 minutes.
   
   
3. Meanwhile, preheat the oven to 400° F. Put the bread slices on a baking sheet and brush with olive oil or leave plain. Bake until golden brown around the edges, about 10 minutes. Set aside. Ladle the soup into individual soup bowls and place on a baking sheet to prevent the bowls from tipping over. Top each bowl full of soup with a toasted bread slice and cover with a slice of the Gruyère. Adjust the oven rack to comfortably fit the bowls under the broiler with at least 4 inches to spare. Turn on the broiler and slide the soups under the flame; broil until the cheese is melted and bubbly, 1 to 2 minutes. Serve immediately.
   
   Serves 4 to 6