Add onions, butter, oil, salt, and pepper to a large slow cooker.
Cook on low overnight or for 10-12 hours.
Add the broth Balsamic vinegar, and thyme. Cover and continue
cooking for an additional 6 to 8 hours.
Season to taste with additional salt and pepper. Add brandy, if
using.
Preheat oven to 350 degrees.
Place oven safe bowls on a baking sheet. Spoon soup into Bowls
and top with a baguette slice and 1/3 c cheese.
Bake for 20 to 30 minutes, or until cheese is completely melted.
Broil for 2 to 3 minutes to brown the cheese. Remove from the
oven and let cool for 5 minutes before serving.
Originally Submitted
3/20/2022
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