I think French Onion soup is my favorite soup of all time. The KING of soups! When I was a kid, I almost choked on a big glob of cheese while eating a cup in the mall, but now I am much more careful. Smaller bites. Chewing.
My favorite soups are ones that have a rich broth, not too many chunky onions, but enough so that the bread doesn’t absorb all of the liquid. The cheese on top should be a lovely mixture of gruyere, gouda and mozzarella. Never too much.
Combine onions, broth, consomme, and soup mix in a slow cooker. Cook on HIGH setting for 4 hours, or LOW setting for 8 hours.
Ladle soup into serving bowls. Top with a slice of French bread. Sprinkle 2 tablespoons cheese over each bread slice. Put soup bowls under broiler until cheese is melted. Alternatively, place the bread on a baking sheet and top with cheese; broil until cheese has melted, about 30 to 40 seconds, and set on top just before serving.