1 24-inch loaf french baguette, cut into 1/2-inch slices
2 1/2 cups shredded Gruyere cheese
Instructions
Arrange beef bones on paper towel-lined plate and
microwave until well browned, 8 to 10 minutes.
Add onions, butter, 1 teaspoon salt, 1 teaspoon
pepper, sugar, and thyme to slow cooker. Whisk
flour, apple butter, sherry, and soy sauce together
in bowl until smooth, then stir into slow cooker.
Nestle microwaved bones into slow cooker. Cover and
cook until onions are softened and deep golden
brown, 8 to 12 hours on high.
Discard beef bones. Bring chicken broth and beef
broth to boil in covered saucepan over high heat,
then stir into slow cooker. Let soup sit until
heated through, about 5 minutes. Season with salt
and pepper to taste.
Just before serving, position oven rack 6 inches
from broiler element and heat broiler. Lay bread on
baking sheet and broil until golden on both sides,
about 2 minutes per side. Sprinkle cheese over one
side of bread and continue to broil until melted and
bubbly, 3 to 5 minutes. Ladle soup into serving
bowls and top with broiled cheese bread.
Originally Submitted
8/14/2015
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