“I love onion soup, and honestly, it doesn't get any easier than this. This recipe appeared in the Chicago Tribune Good Eating section 1/12/11, I made it the next day!”
7hrs 15mins

Ingredients Nutrition


  1. Put onions in the slow cooker; set on high. Stir in the butter and olive oil to coat.
  2. Slow-cook for 5-6 hours, stirring occasionally, until deep brown. Careful not to burn.
  3. Stir in the flour, cook 1 minute. Add broth, sherry and salt. Adjust seasonings and cook in the slow cooker for 1 hour. To intensify the flavors: Prop the lid open a little (I stick a toothpick in between the pot & lid) to let some of the steam out and reduce the liquid. This will concentrate the flavor. The longer you let is simmer, the better it will. I let my soup simmer for 3 hours. YUM, it was rich and flavorful.
  4. 30 minutes BEFORE SERVING: Preheat oven to 450°. Toast the sliced bread on a baking sheet for 3-4 minutes, flip and bake for an additional 3-4 minutes for a drier crouton. Bake until crusty. Ladle soup into oven proof bowl. Top with toasted bread slice; sprinkle with cheese. Bake until the cheese has melted, 4-5 minutes.

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