Slow Cooker French Onion Soup
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6 large white onions
4 tbsp butter (1/2 stick)
8 cups fat free beef stock
2 tbsp salt
2 tbsp pepper
2 tbsp garlic powder
2 tsp cumin
optional toppings
2 cups toasted sourdough bread cubes
8 oz gruyere cheese
1. Slice onions thinly, set aside.
2. In a large Slow Cooker add in butter, cut into cubes, and place Slow Cooker on high.
3. Once butter is melted add in onions and stir to coat the onions.
4. Cook onions on high for 6-7 hours, stirring every hour or so if possible.
5. To help decrease the steam after a hour or so place a double layer of paper towels under the Slow Cooker lid to help absorb the extra steam and liquid.
6. Once onions are browned and tender, add in beef stock, salt, pepper and cumin and continue cooking on high for another hour.
7. Taste for seasoning and make any adjustments and continue cooking for another 30-45 minutes, up to a few hours.
8. To Serve. Preheat broiler to high. Cut bread into cubes and place on a baking sheet that has ben sprayed with nonstick spray. Broil bread until it is lightly browned on all sides, turning once or twice as need. Ladle soup into oven-safe bowls and lay 4-5 bread cubes on top then place 1 slice of cheese over the bread. Broil until cheese is browned and bubbly.
9. Serve immediately.