Slow Cooker French Onion Soup

I give this recipe 4 starts simply due to the prep work this particular one entails. The soup tasted amazing! However, for ease of cooking, here are my tweaks: First, I sliced the onions, and tossed them in the butter which I melted, and placed them in the crock pot on low on their own to caramelize over night, 10-12 hours. I used salted butter, so I omitted the salt. I also omitted the sugar since they were caramelizing this way. SUPER EASY. The next morning, when the onions were good to go, I threw in the other cooking ingredients to cook for the day. I had no cooking sherry, so I used a 1/2 cup of dry red wine my husband opened the night before. I am a firm believer that if you don't drink it you shouldn't cook with it. And I had 2 quarts of beef stock, so I used that all up. No sense wasting a cup. When it came to the cheese, we used what we like, so that is personal taste not tweaking. I did find, however, that I needed to add a bit of salt and pepper to taste at the end just before serving, so make sure you taste it to ensure it is to your liking. But allowing the onions to cook and caramelize themselves cut the prep work down to the bare minimum of slicing the onions, measuring the ingredients, and getting the bread and cheese ready at the end. About 20 minutes total. You just need to start it the day before, which was worth it to me if it meant not standing over a stove for an hour. Family loved it, warms well for leftovers, which wasn't too much. Will make again!

Excellent! I followed this recipe to the letter (with the exception of substituting the Gruyere and Emmental with provolone and Swiss) and the soup was to weep for. The smell drove us mad all day long: it was hard to wait 8 hrs! Thanks for the recipe!

This is one of the better slow-cooker recipes I've tried. Do take the time to carmalize the onions - the fond makes a lot of difference. Whatever else you do, please do not use 'cooking' sherry, which isn't really sherry and tastes mainly like sour salt water. Use real cocktail (dry) sherry if you have it. If not, a little bourbon, red wine, or Mediera will do. And try to use the cheezes specified, but it you must substitute, regular Deli-style swiss and/or Provolone are better than Mozzerella, which is too bland and milky for the richness of the dish. Finally, I found that slow-baking the bread slices to dry them works better than toasting because the toasted bread is softer and will dissolve in the hot liquid too quickly.

This is delicious but since you already spent 40 minutes cooking the onions on the stove and they are already nice and soft, why not just leave it on the stove and add the broth to that pot and simmer it for another hour or so? Transferring it to the slow cooker seems like an unnecessary step and just creates extra stuff to wash. This seems to be one of those recipes where using the slow cooker really doesn't simplify anything.

This is a great recipe. I couldn't find Emmental so I subbed in Swiss. If you put the bread right in the soup it kind of soaks it up and turns soggy so you can coop that right up with your spoon along with the soup - or, if you don't like soggy bread you can not do that. The bread is definitely key, though.

Even more ridiculously easy: Caramelize the onions in the, lightly-oiled, crock pot (no butter, sugar or sherry needed, just time), add 4-6C beef stock (what's the point of low-sodium if you're going to add salt?), and forget the grated four-cheeses (use the traditional slice of Gruyere, Emmental or, if all else fails, generic Swiss). For individual servings, dissolve a beef bouillon cube in 6oz of boiling water, add 4-6oz caramelized onions, heat in microwave, add toasted bread and a slice of cheese and finish under the broiler.

I made this for the 2nd time last night. It's so easy and elegant! This time I used the crockpot to caramelize 3-4lbs sweet onion with 1/2 cup butter and tsp sea salt for six hours (on high)....Then added 4 cups good rich beef stock, thyme, red table wine and black pepper. Cooked on low for another 6 hrs. Cooking down the onions first in the crock made this so buttery and delicious. Top with toasted baguette with melted swiss.

Hi - very very good and easy.

WOW! I carmelized my onions early this morning. (took about an hour). I wouldn't skip this step - IT IS what makes the soup. You just can't duplicate that flavor! Also do NOT skip the sherry! I used Swanson beef stock, fresh thyme and a dried bay leaf. It is in the crock pot now and will be ready for when we come back from two junior high basketball games around 7 pm. Having it with hamburgers for dinner tonight. It is going to take ALL OF ME not to go in the kitchen to ladle a bowl in secret! WISH I had oven proof crocks, that way I could broil the cheese on top of the soup.....but we will improvise and it will still be great! GREAT RECIPE!

Had found a similar recipe online before but decided to try this one and it's awesome! I love making soup in my crock pot and french onion is the best! I will add though, if you want a little something to enhance the flavor or just for a little flair add soy sauce. Don't ask me why or how but I definitely think a little bit of that absolutely finishes this soup. Strange, I know.

I have never made any recipe of French Onion Soup before and I also had never caramelized onions prior to this recipe. I watched the video and read the recipe quite a few times before starting and watched the video a half dozen more times while cooking. The recipe states to caramelize for at least 30 minutes. This was misleading to me, as I had never done it before. I changed the recipe to make 12 servings which was about 6 large white onions. It took well over 3 hours to caramelize the onions to look like the ones in the video. I was not expecting this. Next time I will caramelize the onions in the crock pot a day or two before completing the recipe.

I made this soup over the weekend and it was great. The prep time was a bit longer than i'm used to for a slow cooker dish, but it was well worth it. Based on the prior reviews, I caramelized the onions. It was worth the extra time. The process released so much sugar that I may skip the tablespoon called for in the recipe the next time. I was out of cooking sherry and used a Merlot instead. After the prep time, the soup spent about 5.5h on high before being served and going on the high end of 4-6h did not compromise the texture. The final product was delicious and the recipe is now in my "Recipe Box".

Made this twice. Once carmelizing the onions, and once not. Takeing the time to carmalize it made a muh richer flavor.This was soooooo good! I had to skip the Enmental cheese because I didn't know what it was but the Gruyere took this soup "over the top" on flavor!

Made this recipe today for my family and it was a HUGE success!! I could not find the Emmental cheese, so I just used the Gruyere, Parmesan and Mozzarella. Next time I may just use a shredded 5 cheese italian and call it a day. Gruyere is expensive but oh so good! I did carmelize the onions and it was fantastic. I also used Swanson Beef Stock, fresh thyme and fresh Bay leaf as well. Sherry was the key. What a rich flavor this turned out to be. Definitely on my monthly rotation! Thank you!

I agree with the other reviewer who questioned using a crock pot. The key to a hearty onion soup is carmelizing the onions. Once you've done that leave it in the pot to simmer for at least two hours. I add a bay leaf, two tablespoons Worcester sauce and a splash of gravy master. It's an easy one pot meal.

All I have to say is OMG! I also used Swiss cheese, and instead of french bread I used a roasted garlic and asiago bread from a local bakery; delish! I had a few fresh mushrooms that I needed to use before they went bad, so added those. This will be in my monthly rotation of recipes...

I followed the recipe as written and enjoyed it very much. Because I caramelized the onions first I can't say for sure whether it's a must or not but that step wasn't all that time consuming. By themselves I do not like Gruyere or Emmental cheeses but with the soup they were delicious and really seemed to be bring out the soup's flavor. I actually served the soup with some simple grilled cheese sandwiches, which were delicious when dipped. I will definitely make this dish again!

My family loved it!!!!! Everyone raved about it. They all said it sure beat any restaurants. Highly recommend this recipe!!!

Thought this made very good french onion soup and it was so easy. I didnt cook onions ahead of time. I literally threw everything into my slow cooker. I had provolone and the gruyere cheese only so I used that. I think this was just as good as soup in a restaurant.

This recipe is amazing!!! It's actually still in the crock pot and my husband and I have both been stealing spoonfuls for the past hour, although it is supposed to be in there for another hour... Too good! I did use merlot, as that is what I had on hand (didn't think to grab the sherry at the store earlier) and used Better Than Bullion for the stock, but other than that I followed the recipe exactly and it is so good!

Great recipe - just wanted to add a tip for serving - instead of toasting bread put a layer of croutons on the soup and then add the cheese to melt in the oven. The croutons don't fall apart but they are easily scooped by your spoon - ENJOY!

I've made this recipe many times. It is very good made as written. However, now when I make it I used 2 tablespoons butter and 2 tablespoons of EVOO. I also decrease the sugar to 1 1/2 teaspoons and increase the garlic to 3 cloves. I like using fresh thyme as well.

You can't go wrong if you don't get weird with the basic recipe. Don't use too much sugar or sherry. I can make this without looking I've made it so many times. I concentrate stock from pot roasts for 12 hrs +/- and it's got great beef flavor and color. It's ok to slightly burn a few onions to increase sweetness and color but I said slightly! Until you know you can execute this you might hold out on they Gruyere' and use Swiss +/- Provolone.I bet you make this a lot.

For me, it's easier to make carmelized onions in the crock pot overnight using the instructions on this site. I always make tons. Then just remove the extra and save for another meal and continue with the recipe...minus the sugar. Perfection!

Wonderful flavor and easy to make. I save the broth from a slow cooker roast beef to use as my base, but I've made it with the packaged broth and that is almost as good. I definitely recommend carmelizing the onions because the resulting flavor is much better as well as the appearance. We ususally just use the guyere cheese, but almost any combo will work. While it can work with other wines, the sherry does seem best.

My husband made this for our dinner this evening. We went shopping for the cheeses yesterday and couldn't find the Gruyere and Emmental, so bought Swiss, Mozzarella and had the Parm already. Today I found a "Hardwood Smoked Gruyere," so picked that up. I shred a bit of it and, after tasting it, we both said that it did not taste good, too smoky tasting. So I mixed the shredded Swiss, Mozzarella and Parm and used that for our first bowl. It was very good. For my second small bowl, I added the shredded Gruyere and it was fantastic! I told my husband that the Gruyere took it up a notch and he tasted mine. He also said that the Gruyere added another delicious dimension to this soup. Wonderful soup for cool, crisp evenings! Thanks so much for a delicious slow cooker meal! YUMMY!!!

I totally screwed the recipe up. I didn't caramelize the onions before I added cooking wine, so I cooked it as long as I thought might be right for forgetting that step. I realized I didn't have a bay leaf - skipped that. STILL the soup tastes so wonderful, can't wait to make it again actually following the directions! Simple and perfect!

I changed nothing! We absolutely loved it and ate it for two days. Definitely a keeper and after the onion prep, not hard at all! I loved the presentation in the oven proof bowls....as fancy as any restaurant. And, like others, I was amazed at how wonderful the kitchen smelled all day!

I came across this recipe, and lucky me!! this was fantastic and so so easy. I am not one to take a recipe and totally change and then post it. However......... I didnt have thyme or bay leaf, and it came amazing! I followed the directions exactly and I can only imagine how great it will be when I add the thyme and bay leaf next time. This is a keeper :) thank you for sharing.

This is a great soup simple as that. I've been told its the best French Onion Soup ever. It's simple to prepare!!!!

This was super good and actually really easy. The hardest part was cutting the onions. Caramelizing the onions did take some time, but it wasn't hard. I could easily pay attention to a 2 year old running around while doing that portion. I also didn't use low sodium broth, but regular all natural Swanson's. Because of this I didn't add any salt and I didn't miss it when it was finished. I forgot to buy the cheese in the recipe so I used what I had around the house which happened to be shredded mild cheddar and fine swiss. It tasted great! It also makes the house smell awesome, added perk. I will definitely make this again.

I made a few modifications to correspond to what I had on hand. I did not have any cooking sherry, so I substituted for equal quantity of 1 part apple cider vinegar, 1 part water mixture. Used 4 large sweet onions and 1/2 of a red onion. used 6 cloves of garlic because I love garlic. I also subbed the cheese for Kraft's 4 cheese Italiano. It was very good, but I found it a bit too sweet. I think I will use 2 large sweet onions and 2 large Spanish onions next time I make this recipe. Otherwise, it was very good!

I've tried various French onion soup recipes over the years. This one nails it. Sweet, savory, perfect texture. Restaurant quality. Legit.

Oh WOW ...... this came out amazing. I did caramelize the onions as suggested and I believe this made the difference. It tastes quite comparable to high end restaurant grade to me. Love it.....

Love, love this recipe! Couldn't find low sodium beef broth so I just ommitted the salt the recipe called for. My husband loved it. Easy to make and really an elegant dish. The blend of cheeses was so good, though the Emmental Cheese was a bit pricey so I just doubled up on the Gruyere with the mozarella and parmesan. Will definitely make again!

I made this soup a couple of weeks ago. The soup turned out great and my 6 year old daughter could not get enough. And, this was without broiling the soup with cheese. I have to admit that it took a while to caramelize the onions, but worth it. I also purchased a small bottle of real sherry since most said it will last a long time. I would highly recommend this recipe.

This was delicious and simple. I had never made French onion soup, but it still turned out very well.

This was very easy... insanely easy if you allow the crock pot to do the work. We caramelized the onions overnight in the crock pot (butter, onion, low setting, 8 hours) and then added the rest of the ingredients in the morning (low setting for 10 hours). We did add 2 tablespoons of beef base prior to serving. It was missing a touch of richness. We really like onions, so the next time we will pre-cook the onions a bit so they reduce some to allow more onions in the crock pot for the overnight process. Also a left over steak bone (t-bone, porterhouse) added to the crock pot for the day long cooking would add some amazing flavor.

We had this tonight. It was excellent. I didn't do that toast in broiler. I don't like soggy bread. We just added the cheese mixture to the soup and then broiled the garlic bed. It was great on this cold winter day!

I absolutely LOVE this this recipe! I ended up putting the onions in The crock pot over night(which was a great idea, thanks for the suggestion). The soup tasted like it was from a great restaurant!! Will be making this all the time during the winter months!

I made this in the Dutch oven that I caramelized the onions in and let it simmer for a few hours. After adding the ingredients as instructed, I felt the soup had too much of a buttery flavor, so I double the broth and the dry sherry. The soup is very rich, and delicious. Satisfying on a rainy day such as this one.

We used red wine instead of sherry, 8 cups broth instead of 7. Swiss, mozzarella, and parm instead of other cheeses and it was the best onion soup we ever made. You can bet I saved these notes in my recipe box.

I did try this recipe and both my husband and I loved it!!! I even shared some with a friend. The only thing I did change was the type of cheeses as I didn't have it on hand. Thank you for the great recipe. Susan P

Awesome soup! I used vermouth, that is what I had on hand, instead of sherry. I also found out, too late, that I had no beef stock so I had to use bullion ( a mixture of beef and chicken), but it was still amazing. I made the onions the night before and kept them in the refrigerator until the next morning, but it worked out perfect, especially with having to use hot water and bullion instead of cold or ambient broth.

this recipe is a keeper! Very easy and a hit with the whole family. May add a bit more thyme next time. I also just used a bit less butter(about 1/2 what the recipe called for),used provolone cheese to simplify things and cut the bread into cubes to make it easier for my LO to manage. :)

This is by far my favorite thing to make for my wife! The soup fills the entire house with an amazing smell and it makes enough to last for days!

Amazing soup! I followed the recipe and it was simple to do, and made the most delicious onion soup any of us have had! Its even better the next day! Thanks for a great recipe that will get lots of use in our house.

I started with 2 large yellow onions and added 4 smaller white ones. I cooked for about 20 minutes then added the sugar and continued cooking for another 25 or so until caramelized. If you don't use the sugar it is going to take longer. I added the sherry and please, if you're using it make sure it is something you could drink. After about 4 minutes or so (and most of the sherry had been absorbed), I added the mixture to the crock pot and followed the broth directions to a T. The flavors were decent but did not taste real rich/beefy. Next time I'll use this as a base and modify with some concentrated beef stock, etc.

I absolutely loved this. However, take the time to carmelize the onions. It's so worth the time because it adds so much character. This is treat - no doubt about it! Thanks for sharing.

I prefer it with Caramelize onions. Make the onions the night before. Then the next day add the broth and let it slow cook all day. I actually only caramelized the onions and the next day added the beef broth. Nothing else and it was amazing. I no longer need to go out for French onion soup. Of course I couldn't find either cheese so I followed some others and used Swiss and provolone. Perfect !! I know many people complain on here about people changing the recipes but I for one appreciate it when people say the different things they did. So keep on substituting !!

Pretty much followed the recipe as written, but took a few suggestions from fellow reviewers. Used some quality red wine and a bit of vermouth, instead of the sherry. Also added a shot of Worcestershire sauce. Used small garlic/Parmesan toast and a blend of fresh grated Gruyere and Parmesan cheeses. The results were fabulous and well received by all. Certainly a keeper.

Awesome soup! I did make changes, extra garlic, apple cider vinegar instead of sherry, and added a dash of Worcestershire and a couple extra cubes of bouillon since I used it instead of broth. It was just as good as Panera and better than Applebee's! And you MUST caramelize! It took me 2 hours for that alone but it's worth it!

This is my 1st review EVER! I love French Onion Soup and had an old standby recipe that I liked. I would always order it out and think (privately) that my broth was better - their toppings were much better. Decided to try this one - BEST FRENCH ONION SOUP I have had! I did do the onions in the crock pot with butter and for 12+ hours, next morning followed the directions exactly EXCEPT - I didn't have enough beef broth and hesitantly used Tone's Beef Base (will always use from now on). LOVE IT - THANK YOU FOR THE BEST FRENCH ONION SOUP!

Everyone Loved it! Very simple to make and I even took the gluten free path by using GF Baguette bread....... Was a nice comfort food for a 10 degree day!

Outstanding! Prepared this exactly as instructed, the only difference was I used my homemade beef stock. As others on this site insist, do not omit the sherry, as it adds a wonderful flavour. Our guests loved this recipe, and one of our guests is a discerning chef, she said it was the best French Onion Soup, and surpassed restaurant quality!! What a compliment! One more thing, I used the slow cooker version, 12 hrs on low. What an incredible aroma it provided in our home, as our guests arrived. Thank you for sharing this recipe, a keeper!

I thought this was good enough for company. The night before, I browned the onions on a foil-covered sheet pan at 350 degrees in the oven, stirring occasionally. In my opinion, it's much easier than a sauté pan. I used two cans of low-sodium beef broth and supplemented the rest with water mixed with Better Than Bouillon. I only had shredded mozzarella for the bread, but it still turned out delicious!

So good!

WOW- I didn't change a thing.. I did carmelize the onions. This recipe made me look good. I do not have much experiance with soups, this was easy and amazing

I altered a tiny bit. Since there is already added salt in beef broth, omitted salt. I did not use my crockpot either. Why dirty another thing? After preparing onions, wine, and garlic. I allowed to simmer on stove for an hour. From start to finish it took 1 1/2 hrs to complete. I poured into crocks with bread and provolone cheese on top and popped under broiler to melt cheese. My husband and I both liked this recipe! It was easy to prepare and delicious. It smelled sooo good we couldn't wait to eat! We will make this again. Next time will be doubling the recipe. Only had a small amout left over, and that was after we both ate two crocks. I would like to have more left over to eat another night.

Awesome....... very tastey. Will make it again.

I like the idea of doing the onions in the crock pot.

Go to a liquor store and get regular dry sherry. Cooking sherry is nothing but liquid salt.

I caramelized the onions using the crock pot method. I planned on Sausage Subs for the first meal so I added sweet peppers to the onions. The Sandwiches were delicious. The peppers added color to the soup and did not adversely affect it's flavor. As to your variations with the stock for soup the sky seems to be the limit. Beef base is an excellent choice. Bon Appetite! :- )

This was so good! I couldn't find emmental cheese anywhere so I used sharp provolone in its place. It turned out so good! I will be making this again for sure!

Try it with pierogi at the bottom of the bowls. Mmmm.

Fantastic! This is the best one I've tried yet (I'm experimenting with different recipes of FO Soup). Really, really, good. Next time I may do cheese slices rather than the grated cheese, though.

This recipe was easy and delicious. I will definitely be making this one again and again. Thanks!

My family loved this soup! I too caramelized the onions in my crockpot with 4 tablespoons of butter (which I melted in the crockpot before adding the sliced onions). I stirred the onions every hour for the first 6 hours, then left them cooking when I went to bed. They were caramelized to a lovely golden color at a total of 12.5 hours at low setting. I added the beef broth, Merlot wine (I don’t like cooking sherry), bay leaf, fresh thyme sprigs, and a tablespoon of Worcestershire sauce and continued cooking on low for another 6-1/2 hours. This is an amazing recipe! The hardest part was slicing the onions!

Good Soup. Even my picky husband said it was delicious. Will make again.

I used onions that I had carmelized in my slow cooker and beef bone broth I had frozen. I used gruyere and swiss slices. Good soup. Thanks!

Def. worth carmelizing the onions first! I also had some leftover prime rib and I first cooked this down with au jus for stock (in the crockpot, of course) and used it in the broth. YUM

I made this for a potluck at work, and it turned out great! I toasted the sliced French bread with the cheese on top just before serving. My coworkers loved it! I will definitely make this again.

Better than any restaurant style I've ever had!

I made the beef broth by boiling down prime rib bones. It took 2 days..I added a little water as it got too low. This made a beautiful, rich, beefy broth. I followed the rest of the recipe except for the cheese. I only used parmesian and provelone

Everyone who has shared my soup raves about it. The best soup ever.

This recipe is simply delicious. It was so easy to make. The only thing different I used was instead of the three different cheeses that the recipe called for I subsituted all three cheeses for a couple slices of mozzarella. I placed the mozzerella on top of the soup and broil for a min or 2. Ill be definitely making this soup again. Thanks for the recipe :)

No, it was great and I will make it again and send photo.

Wonderful. I made a few adjustments by adding 1 cup of half and half and 1/2 cup cornstarch. The soup was thick and creamy, definitely a keeper.

I carmelized the onions overnight in just 1/2 butter and half olive oil, left out the sugar and then added the broth and cooked another 5 hours. Totally easy and totally yummy!!!! It's a keeper!

An awesome tasting soup regardless of the cheese selection you might make.

The BEST french onion soup recipe I've ever made, and a huge hit with my guests. Easy in a crock pot, and wonderful flavor. A MUST!

Awesome great flavor

Even my picky husband loved it,

Delicious!! Next time I'll try caramelizing the onions the crock pot as other reviewers suggested to make it easier and save a dish.

really enjoyed this recipe, had to use almond cream sherry and added an apple to which was very tasty ! thank you we will be making this again

I did take the time to carmelize the onions but then I just finished the soup in the pot, not slow cooker. Unfortunately the family wasn't enthusiastic:/

Made as suggested, I think cooking/carmelizing the onions before putting into the crock pot is worth the time. I used low sodium beef broth- I ended up putting both box fulls into the pot, probably was more like 8 cups instead of 7 cups recipe states. I did get the "fancy" cheeses and pre-broiled the french bread slices before placing into the soup bowls. Will be making this at least once a month during the fall/winter months. Yummo!

I substituted the sherry with an apple cider vinegar/water mix because I didn't have any cooking sherry. Overall this was a good soup and I would make it again.

Yummy and easy! I followed the recipe except I used Swiss and mozzarella cheeses as that is what I had. I reduced the salt and used Pinot noir instead of sherry.

Absolutely fabulous! My husband raved about it, saying it rivaled and was even better than any restaurant. If you're searching for a slow cooker French onion soup recipe, MAKE THIS ONE!

I added extra onions, as I love onions. I also added a little extra shredded cheese in the broth, added the bread and sprinkle with cheese (my family loves cheese). It was so good. Will definitely make this a staple supper. Very light and satisfying especially served with a salad.

I've made this several times, the last time for a ladies lunch, where it was very well received. I do cook the onions overnight and then add the broth and spices in the morning. I had to sub Merlot for the sherry, and I generally use "Texas Toast" (i.e. huge) croutons and mozzerella cheese. For the lunch, I just sprinkled croutons and cheese on top about ten minutes before service, and it made a bit of a mess to clean after (I hadn't planned to serve it that way, so I hadn't sprayed the slow cooker), but it worked well for serving the soup to a small crowd. Super yummy! I'll make this often with vegan beef broth through the cooler months.

Absolutely delicious! I made some changes because I'm vegetarian so I actually used a homemade vegetable stock instead of beef stock which was carrots, garlic and onions simmered with spices (I used black pepper, chili pepper and Cajun seasoning) and water. I also added white wine and soy sauce to the vegetable stock to mimic the taste of beef stock. Like others commented, I too opted to caramelize the onions in the crock pot ahead of time with butter and brown sugar. I then added the homemade vegetable stock to the crock pot with with caramelized onions and added thyme, bay leaf and the dry sherry. I opted to top the soup with croutons (garlic and cheese croutons from trader joes) and sprinkled a mix of shredded Gruyere and Swiss (cheese mixture also from trader joes) I already can't wait to make this again!

I made this exactly as in the recipe, and it was fantastic! Only thing I would change is leaving out the salt, but other than that, this one is a keeper.

I always like to follow the recipe the first time and tweak from there. I was a little skeptical of the sherry at first but this soup came out amazing! This is definitely a keeper.

I am not a French Onion Soup fan as a general rule, but my husband LOVES it. So I decided to try making it for him. He thoroughly enjoyed it, as did I. I had plenty left over, so I'm going to try freezing it for one of those nights when I come home from work exhausted and "don't wanna cook." I highly recommend this recipe! ?

This is absolutely FANTASTIC. I added red pepper flakes and a ton more garlic. My kids loved it as well.

I gave it a 4 as it needs to be more slow cooker friendly. I used the slow cooker caramelized onion recipe from this site. Put the onions on over night and added the rest in the a.m. Cooked on low until 6 p.m. Great flavour and better than at a 5 star restaurant. Sugar, garlic and dry red wine (no sherry available) first in the a.m. for 5 mins. Added 2 litres (metric) 8 cups beef broth and the rest of the spices. Cheese used was shredded Parmesan and Swiss style Emmenthal. Bread was French Baquette. Served 4 with leftovers even with the large crocks I have. Great to serve for company

Excellent!