Slow Cooker Onion Soup
This onion soup is the best I've ever made, surpassing the flavor of any restaurant onion soup I've tried.
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
Instructions
- 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.
- Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
- Cook soup on High for 4 to 5 hours.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Ladle the soup into 3 oven-proof bowls: top with croutons and a slice of Provolone per bowl.
- Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.
Nutrition
Calories: 498kcalCarbohydrates: 31gProtein: 17gFat: 29gSaturated Fat: 16gCholesterol: 62mgSodium: 1044mgPotassium: 448mgFiber: 3gSugar: 9gVitamin C: 26mgCalcium: 292mgIron: 2mg
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