Ingredients
Scale
- 3 tablespoons unsalted butter
- 2 pounds yellow or sweet onions, thinly sliced
- 4 cloves garlic, smashed
- 1 tablespoon balsamic glaze
- 1 teaspoon herbes de provence
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups beef bone broth
- 3 cups chicken bone broth
- parmesan cheese crisps for topping
Instructions
- Place sliced onions, butter, balsamic glaze, herbes de provence, salt, and pepper into the slow cooker. Stir to coat the onions evenly.
- Cover and cook on high for 6-7 hours or low for 10-12 hours, stirring occasionally until onions are deep golden and caramelized.
- Once onions are caramelized, add beef and chicken broth, and stir to combine.
- Cover and cook for an additional 30-60 minutes on high to allow flavors to meld.
- Top with Parmesan cheese crisps as desired.
Notes
For extra flavor, consider adding a splash of Worcestershire sauce along with the broths.
Adjust the seasoning to taste, especially the salt, based on the broth used.
Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 12 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg