Slow-Cooked French Onion Soup

Name: Slow-Cooked French Onion Soup
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 8 servings (2 quarts).
Ingredients: 2 tablespoons butter, cubed; 2 large sweet onions, halved and thinly sliced; 1 large red onion, halved and thinly sliced; 1/2 teaspoon coarsely ground pepper; 2 cans (10-1/2 ounces each) condensed beef broth, undiluted; 3 cups water; 3/4 cup white wine or regular-strength beef broth; 2 fresh thyme sprigs; 1 fresh parsley sprig, optional; 1 bay leaf; 2 teaspoons Worcestershire sauce; 16 slices French bread (1/4 inch thick); 3/4 cup shredded Gruyere or Swiss cheese

My husband and I love French onion soup, so I wondered if I could turn it into a less labor-intensive dish by altering my recipe to work in a slow cooker. The rich, cheesy result was an instant winner at home. —Ronda Eagle, Goose Creek, South Carolina

Ingredients

2 tablespoons butter, cubed
2 large sweet onions, halved and thinly sliced
1 large red onion, halved and thinly sliced
1/2 teaspoon coarsely ground pepper
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
3 cups water
3/4 cup white wine or regular-strength beef broth
2 fresh thyme sprigs
1 fresh parsley sprig, optional
1 bay leaf
2 teaspoons Worcestershire sauce
16 slices French bread (1/4 inch thick)
3/4 cup shredded Gruyere or Swiss cheese

Directions

Place butter in a 5-qt. slow cooker. Top with sweet and red onions; sprinkle with pepper. Cook, covered, on low until onions are tender, 5-6 hours.
Stir in broth, water, wine, herbs and Worcestershire sauce. Cook, covered, on low until flavors are blended, 2-3 hours. Remove herb sprigs and bay leaf.
To serve, preheat broiler. Place bread on a baking sheet; broil 4 in. from heat until lightly toasted, 1-2 minutes per side. Top bread with cheese; broil until cheese is melted, 1-2 minutes. Divide soup among eight bowls; top with cheese toasts and serve immediately.

Test Kitchen tips

Gruyere cheese is delicious in this recipe—its sweet, nutty flavor goes well with the oniony broth, and it melts wonderfully.

Toasting the bread with cheese separately, instead of broiling on top of the soup in crocks, prevents the underside of the bread from becoming soggy.