1/8 ounce dried porcini mushrooms, rinsed and minced
1 Tbsp unsalted butter
1 tsp minced fresh thyme or 1/4 tsp dried
1 1/2 Tbsp all-purpose flour
3 Tbsp apple butter
2 Tbsp dry sherry
1 Tbsp soy sauce
1 1/2 cups boiling water
Salt and pepper
4 slices baguette, 1/2 thick
1 ounce Gruyere cheese, shredded
Instructions
Lightly spray inside of slow cooker with vegetable
oil spray. Microwave onions, mushrooms, butter, and
thyme in bowl, stirring occasionally, until onions
are softened, about 5 minutes; transfer to slow
cooker. Cover and cook until onions are softened
and deep golden brown, 8 to 9 hours on low or 5 to
6 hours on high.
Stir boiling water into slow cooker. Let soup sit
until heated through, about 5 minutes. Season with
salt and pepper to taste.
Just before serving, adjust oven rack 6 inches from
broiler element and heat broiler. Place baguette
slices on baking sheet and broil until golden brown
and crisp on both sides, about 2 minutes per side.
Sprinkle Gruyere on toasted bred and continue to
broil until cheese is melted, about 2 minutes.
Portion soup into individual bowls and top with
toasted bread.
Originally Submitted
9/16/2016
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