Slow Cook French Onion Soup Recipe

  • 42 ounces low sodium beef bouillon (or broth, 3 14 ounce cans)
  • 5 yellow onion , thinly sliced (or white onion)
  • 2 garlic cloves , minced (medium)
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded gruyere cheese , or Swiss (2 ounce)
  • 4 quarts multigrain bread (any whole grain, optional)
  • 1/4 ounce canola cooking spray, non-aerosol (or grapeseed oil)
1 To make croutons: Cut four slices of whole wheat bread into cubes. Place bread cubes in a 15 x 10 x 1-inch baking pan. Lightly coat cubes with nonstick cooking spray. Bake in a 300 degrees F oven for 10 to 15 minutes or until bread is dry and crisp, tossing once or twice.

2 To make the soup: In a 3 1/2- or 4-quart slow cooker combine beef broth, onions, garlic, and pepper.

3 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

4 Ladle soup into crocks or oven-safe bowls. Add croutons, if you like, and the cheese last. Stick under broiler until cheese is bubbly.

Additional Information

This is a great recipe to double, because both the soup and the croutons freeze well (separately!).

Dietary Exchanges

1/4 Fat, 1/2 Meat, 1/4 Other Carbohydrate, 1 1/2 Vegetable

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