PRESSURE COOKER FRENCH ONION SOUP RECIPES

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SLOW-COOKER FRENCH ONION SOUP RECIPE: HOW TO MAKE IT



Slow-Cooker French Onion Soup Recipe: How to Make It image

It's hard to believe something this delightful came from a slow cooker! Topped with a slice of French bread and provolone cheese, individual servings of this French onion soup are sure to be enjoyed by everyone at your dinner table. —Kris Ritter, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Total Time 08 hours 15 minutes

Prep Time 15 minutes

Cook Time 08 hours 00 minutes

Yield 4 servings.

Number Of Ingredients 7

2 large sweet onions, thinly sliced (about 4 cups)
1/4 cup butter, cubed
2 cans (14-1/2 ounces each) beef broth
2 tablespoons sherry or additional beef broth
1/2 teaspoon pepper
4 slices French bread (1/2 inch thick), toasted
4 slices provolone cheese

Steps:

  • Place onions and butter in a 1-1/2-qt. slow cooker coated with cooking spray. Cover and cook on low for 6 hours or until onions are tender. Stir in the broth, sherry and pepper. Cover and cook 2-3 hours longer or until heated through. , Ladle soup into ovenproof bowls. Top each with a slice of toast and a slice of cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 267 calories, FatContent 20g fat (12g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 1324mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

SLOW-COOKED FRENCH ONION SOUP RECIPE: HOW TO MAKE IT



Slow-Cooked French Onion Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 07 hours 30 minutes

Prep Time 30 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 157 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 706mg sodium, CarbohydrateContent 15g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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SLOW-COOKED FRENCH ONION SOUP RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 5
Total Time 07 hours 30 minutes
Category Dinner, Lunch
Cuisine Europe, French
Calories 157 calories per serving
  • 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.
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