My husband is a huge fan of French Onion soup. In fact, it's one of his favorite things to order when we're out, particularly since it's something that we don't often make at home.

Sure, we've tried, but never with any particular success. But I have a feeling that things will change now that this recipe has found it's way into my house. Yummy!

Slow Cooker French Onion Soup with Cheesy Bread
From Pillsbury Slow Cooker Recipes

Prep Time: 25 minutes
Makes about 8 servings.

Ingredients

3 large onions, sliced (or about 3 cups)
3 tablespoons margarine or butter, melted
3 tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon pepper
1 tablespoon Worcestire sauce
4 14-oz cans beef broth
8 sliced French bread, about 1 inch thick
3 oz (or 3/4 cup) shredded mozzarella cheese
2 tablespoons grated or shredded fresh Parmesan cheese

Directions

1. In a 3 to 6 quart slow cooker, combine onions and margarine. Cover; cook on high setting for about 30 to 35 minutes or until onions begins to slightly brown around edges. (I imagine you could do this step in a pan as well a little faster.)

2. In a small bowl, blend flour, sugar, pepper, and Worcestershire sauce until smooth. Stir flour mixture and broth into onions.

3. Cover; cook on low setting for 7 to 9 hours or on high setting for 3 to 4 hours.

4. About ten minutes before serving, place bread slices on broiler pan. Sprinkle with mozzarella and Parmesan cheese. Broil about 5 to 6 inches from heat for about 3 minutes or until cheese is melted. Top individual servings of soup with 1 slice cheesy bread.

(Hehe. I love this part of the cook book.)

Doughboy Tip: If you don't have the 14 oz cans of broth on hand, you can use 3 10-1/2 oz cans of condensed beef broth with 2 1/2 cans of water. Or add 7 cups of water with 7 beef flavored bouillon cubes or 2 heaping tablespoons of beef-flavor instant bouillon.

Now, personally I love that this recipe doesn't use Swiss cheese, but I know that's a traditional part of French Onion Soup. Which do you prefer?