Slow Cooker 5 Onion Soup | Nik Snacks ~ Nik Snacks

Bite it and write it. That's what I do.


This Southern Onion Comfort Food post is a part of a paid promotion with the National Onion Association. I was compensated for this post, but all photos, words and opinions are my mine.

There's nothing like a big savory bowl of soup covered with creamy, melted cheese and bread to make you feel like a real person while you're sick, if you're well, after a hard day's work or just because you want to be a little decadent and enjoy yourself.

I don't think I've ever ordered a bowl of onion soup at a restaurant. It's not something I want people to see me eating as I'm hunched over the table lapping up the savory bits of onion and twirling the cheese around my fingers. That show is best reserved for me at home with no potential cellphone videos catching the action. At home, it's just me, the cats and this big ol' slow cooker full of caramelized onions, beef broth and a few more aromatic additions.

The mark of a good cook is not the fancy theatrics you conjure up with pricey ingredients and dishware. It's what you do with simple ingredients, Make friends with your knife and a bag of onions. If you're not sure where to keep onions in your kitchen or even how to go about cutting one, read this info sheet from our friends at National Onion Association and find out how.
In the meantime, set it up, eat it up and be sure to share your onion soup pics and videos with me on social media!

Slow Cooker 5 Onion Soup
Yield: 8 servings (plus a little more for lunch in your favorite vacuum sealed container)


4-6 lbs white, yellow, sweet and red onions, peeled and thinly sliced
3 Tablespoons olive or vegetable oil
salt and pepper, to taste
optional: 1 tablespoon of granulated sugar, 2 teaspoons of balsamic vinegar
1/2 cup cooking sherry or other dry, white wine
7 cups beef broth, low-sodium
1 Tbsp Worcestershire sauce
1 bay leaf 
1 clove garlic, minced
4 sprigs fresh thyme (or 1 tsp dried)
1 Bay Leaf
8 slices dry french bread
3/4 cup Gruyere cheese, shredded
1/2 cup chives, for garnish 

1. For steps 1-5, refer to THIS recipe and then continue with steps 2-7. 

2. Continue to step 3 or cover and refrigerate for up to 3 days. Or freeze for up to 3 months.

3. Stir sherry, Worcestershire sauce and beef broth into the remaining onions in the slow cooker bowl. 

4. Add garlic, thyme, bay leaf and set on high for 4-6 hours OR low for 8-10 hours. 

5. Discard bay leaf and ladle the soup into bowls. 

6. Top with dry bread slices and distribute Gruyere cheese evenly over each piece. Broil 2-3 minutes or until cheese is melted and browned.


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nice post i enjoy every bit of it.