Ingredients
Method
- Place the sliced onions in the bottom of a 5-6 quart oval slow cooker.
- Pour in 1 cup of low sodium beef broth and sprinkle the entire packet of dry onion soup mix over the onions. Stir briefly to combine.
- Slice the smoked sausage links into 1-inch rounds on a diagonal and lay them on top of the onion mixture. Press them down gently so they are mostly covered by the liquid.
- Cover and cook on LOW for 6-7 hours. Do not cook on high.
- Once done, the onions will have broken down completely into a rich, savory gravy and the sausage will be very tender. Stir everything gently before serving.
- Optional: For a thicker gravy, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the slow cooker during the last 30 minutes of cooking, switch to HIGH, and cook uncovered until thickened.
- Serve over mashed potatoes, egg noodles, or rice with the onion gravy spooned generously on top.
Nutrition
Notes
Make it a complete meal: Add sliced bell peppers or baby potatoes to the slow cooker along with the onions for a heartier, more nutritious one-pot dinner.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Cover well to protect against freezer burn.
Watch your sodium: The dry onion soup mix and broth together provide plenty of salt for this dish. Use low sodium beef broth and taste before adding any extra seasoning.