Slow Cooker French Onion Soup

Cooking With Rania - "Make Ahead Meals for Busy Days"
KDKA Pittsburgh Today Live 10/03/2012

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Slow Cooker French Onion Soup

6 large onions
2 cloves of garlic – chopped
4 tablespoons olive oil
1 – 10.5 ounce can chicken broth
1 – 10.5 ounce can beef broth
2 tablespoons Marsala wine
Four – 1-inch thick slices French Bread
8 ounces Gruyere Cheese
Chopped fresh chives for garnish

Peel and slice the onions in a food processor. Place the onions in the slow cooker and toss with the olive oil. Cover and cook on high for 9 – 10 hours.

Add the chicken and the beef broth along with the Marsala wine. Cover and continue to cook on high for an additional 15 to 30 minutes.

Meanwhile, preheat oven to 400 degrees. Brush the bread slices with additional olive oil and bake until golden brown ~ about 7 – 10 minutes. They should be nice and crisp.

Preheat the broiler and adjust the rack so that the bowls fit comfortably underneath the broiler ~ about 4 inches from the heating element.

Ladle the soup into ovenproof Fagor michelleB cast iron enamel crocks and place on a heavy baking sheet to prevent the bowls from tipping over in the oven. Top each bowl with a toasted bread slice and cover with Gruyere cheese slices. Broil until the cheese is melted and bubbly. Garnish with chives and serve immediately.

Serves: 4 - 6

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