Description
From a cookbook called "best loved slow cooker recipes," this soup tastes very similar to french onion soup, but the cheese is mixed right in. I've had a little trouble in the past with the cheese and milk curdling, so i turn my slow cooker off and let the soup cool a little before adding. *update sept 22/06: try adding a pound of smoked sausage and 2 diced potatoes for a heartier version.
Ingredients
- Pumpernickel Bread
- Chicken Broth
- Beer
- Onion
- Garlic Cloves
- Dried Thyme
- Sharp Cheddar Cheese
- Milk
- Paprika
Instructions
- Preheat oven to 425f cut bread into 1 / 2-inch cubes
- Place on baking sheet
- Bake 10-12 minutes, stirring once, or until crisp
- Set aside
- Combine broth, beer, onion, garlic, and thyme in slow cooker
- Cover and cook on low for 4 hours
- Turn to high and stir in cheese, milk, and paprika
- Cook another 45-60 minutes until cheese is melted
- Stir and ladle into bowls
- Top with croutons before serving