A delightful and hearty onion and mushroom soup, slow-cooked to perfection, topped with melted cheese and crusty bread.
Spray a non-stick skillet with cooking spray and heat over medium-high heat.
Ensure the skillet is evenly coated to prevent sticking.
Add the onions to the skillet and cook until they are translucent and start to caramelize, stirring occasionally.
Stir frequently to avoid burning the onions.
Transfer the caramelized onions to the Crock Pot.
Use a spatula to scrape all the onions into the pot.
Add the mushrooms, beef broth, flour, and white pepper to the Crock Pot and stir to combine.
Mix thoroughly to ensure the flour dissolves evenly.
Cover the Crock Pot and cook on low for 7 to 9 hours.
Check occasionally to ensure the soup is cooking evenly.
Preheat the broiler and place flameproof bowls on a baking sheet.
Ensure the bowls are flameproof to avoid cracking.
Ladle the soup into the bowls and top each with a slice of bread and a slice of cheese.
Arrange the bread and cheese neatly for an appealing presentation.
Broil until the cheese is melted and bubbly.
Keep an eye on the cheese to prevent burning.
Serve the soup hot and enjoy!
Garnish with fresh herbs for added flavor and presentation.
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