I made it too, at least the vegetarian version so dd can eat it too. Delish. Thanks so much for the recipe!

Awww ... I'm coming to your house for leftovers! Glad you liked it!

Please -I missed that recipe-will someone reprint it or tell me where to find it? Thank you in advance

This only makes about 2 big bowls, I double the recipe (for just 2 of us)

Crockpot French Onion Soup

2 cans of beef broth
3 T butter
2 yellow onions
1/2 T granulated sugar
1/4 cup cooking sherry
1/2 t kosher salt (you might need more if your butter isn't salted)
slices of brown rice bread (or french bread)
gruyere cheese (swiss could work too)

Heat your crockpot to high and plop your butter in to start melting
slice the yellow onions into rings
break up the onion slices with your fingers, and rub them around in the melted butter
add the beef broth, sugar, salt, and sherry
cook on high for 6-8 hours or low for 10-12. It takes a while for the onions to get translucent and pliable

Before serving:
--preheat oven to the broiling option
--toast 4 slices of the bread that you are going to use. That Trader Joe's brown rice bread needed to be toasted twice in my toaster to get to the desired crunchiness.
--cut gruyere cheese into slices
--put the cheese onto the toasted bread, and carefully float the bread and cheese on the top of the soup
--remove stoneware from crockpot and place the UNCOVERED stoneware into the oven
--broil for a minute or two--the cheese should be all melty and turn a golden color

ladle into 4 bowls.

Angelaid-thank you so much for answering so quickly. We are having VERY cold weather here and soup is so good.

Angelaid, thanks for sharing! I love French onion soup and will definitely try this. What size crock pot do you use?

Mine is a big oval one. No idea how many quarts.

I've never had French onion soup, is it a strong onion taste?

I made mine in the small round one........the ones from the 70's era. 4 quarts? I used 3 onions and 1 carton of broth, 1/2 cup vermouth, so about double the recipe.

Joann, not a strong oniony flavour at all. It mellows as it cooks long.

I made the soup tonight and it was delish! I did it a little different since my daughter is a vegetarian. I used vegetable stock and a splash of white cooking wine. I also toasted my bread, retoasted it with cheese, and then put the bread in the serving of soup.

We were talking about it again today and I think I'll make it again tomorrow. Couldn't be easier, cooking in the slow cooker all day!

We were talking about it today, and I think I'll make it again tomorrow. It couldn't be easier, cooking all day in the slow cooker!

I made the recipe this morning and it simmered all day. I used my 3.5 qt crock pot since my big 6 qt was still soaking from the crock pot lima beans last night. We bought focaccia bread. We use the big 16 oz. soup mugs, so we toasted the bread, then put the cheese on top and put the mugs in the broiler to allow the cheese to brown. It's delicious!

I made the original recipe and didn't double since the smaller crock pot wouldn't hold that much. That was enough for a full mug each for each of us. Next time, I'll probably wash the big crock if it's dirty and use it so we have enough for two meals.

DH loves it too! We both love French onion soup, but this is the first time in almost 20 years of marriage that we've made it at home.

I doubled it, and it fit in my round one, which is from the 80's era. Orange metal outside with the brown removable insert, Sunbeam Heritage Pot, LOL. It has the knob that turns to Low, High and Auto. 4 quart, maybe? I have a large 6 or 6.5 quart oval electronic one, but that's much too big.

I think a 4 qt would be perfect. It was about to overflow in the 3.5. I may make an even bigger batch next time in the 6 qt & try freezing it.

I used miso paste in place of beef broth once and it was really, really good.

Fewer calories and vegetarian...

I think I will have to try your recipe in my pressure cooker tonight!

Had to bump this to the top, because I forgot all about it. We'll be making again soon.