Yes, the CrockPot love continues! This recipe is an old favorite at our house that I've just recently started making in the CrockPot. I've made it so many times that I don't even have to reference the cookbook anymore to make it. I love it when I get to that point with a recipe. (Although, maybe that's an indicator that I'm stuck in a recipe rut. Hmmm. Anyway, I digress.)
Be sure you've gathered up all the following ingredients:
1/4 c. butter
3 onions (yellow or red)
2 Tbs. sugar
1/2 c. red wine
2 cloves garlic, minced
carton of beef broth
1/2 tsp. salt
1/2 tsp. pepper
6 slices of toasted French bread or other crusty bread
6 slices of Swiss cheese (or you could use 6 oz. shredded Gruyere, if you want to be fancy:)
Thinly slice your onions. I try to spend as little time chopping raw onions as possible, so I just pop mine in my food processor.
Now, I suspect that you could just throw everything in the CrockPot, set it on low and have a yummy dinner ready by 5:30, but I can't say that I've actually tried that. I melt my butter in a large saucepan on the stovetop and add the onions, sugar, wine, and garlic. I cook these until the onions are softened, 10 minutes or so. Then, I transfer it to the CrockPot. Add broth, salt, and pepper. Cook on low until dinner time.
When you're ready to serve, ladle your soup into 6 oven-proof bowls and top with toasted bread and cheese slices. Place all bowls on a rimmed baking sheet for easier handling. Broil on low for 5-7 minutes or until cheese is slightly browned and bubbly.
Mmmmmmmmmm.I do not like any crunch to my onion soup, so I love cooking it in the Crock Pot because the onions are nice and soft. You could pair this with a fancy Panini or something, but it's a pretty hearty soup, so we usually just have a big salad on the side. I love that it's a no-frill recipe with ingredients that I usually have on hand and yet is so good! If anyone decides to try this recipe using the just-dump-it-all-in-the-CrockPot method, please report back and let me know how it went!