| French Onion Soup |
Recipe Type: Entree
- 2 Cans Swanson Low Sodium Beef Broth
- 3 Tablespoons Land O Lakes Butter
- 2 All Purpose Yellow Onions, Sliced Into Rings
- 1/2 Tablespoon Domino Granulated Sugar
- 1/4 Cup Cooking Sherry
- 1/2 Teaspoon Kosher Salt
- 16 Slices French Parisian Bread
- 8 oz Gruyere Cheese
- Heat crock pot to high. Throw butter in to start melting.
- Take the onion rings you sliced and rub them around the melted butter.
- Pour in the broth, sugar, salt and sherry.
- Let the soup cook on high for 6 to 8 hours, or on low for 10 to 12. (Or until the onions are translucent).
- Before serving the soup, preheat your oven to broil.
- Toast the sliced French bread.
- Slice Gruyere Cheese and place on top of the toasted French bread. Float the bread once the cheese has melted, on top of the soup.
- Remove stoneware from crock pot. Place uncovered stoneware into the oven.
- Broil for a minute or two. The cheese will become melted and turn golden.
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