Description
This Crockpot French Onion Soup is a warm and comforting classic made easy with slow-cooked caramelized onions simmered in rich beef broth and white wine, topped with toasted French bread and melted Gruyere cheese. Perfect for a cozy meal with minimal hands-on time.
Ingredients
Soup
- 6 sweet onions, sliced
- 4 tablespoons unsalted butter, melted
- ¼ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 4 to 6 sprigs fresh thyme
- 1 bay leaf
- 6 cups low sodium beef broth
- ½ cup dry white wine
- Salt and fresh ground black pepper, to taste
Toppings (Optional)
- 6 slices French bread
- 1½ cups shredded Gruyere cheese
Instructions
- Caramelize the onions: Place sliced onions in a 6-quart slow cooker. Stir in the melted butter, sugar, salt, and pepper. Add the thyme sprigs and bay leaf on top. Cover with the lid and cook on LOW for 8 hours, stirring halfway through, until onions are deeply browned and caramelized.
- Make it soupy: Once onions are caramelized, stir in the beef broth and white wine. Taste and adjust seasoning with salt and pepper as needed.
- Cook the soup: Cover and cook on LOW for an additional 4 hours or on HIGH for 2 hours until heated through and flavors meld.
- Ladle into bowls: Remove and discard the thyme sprigs and bay leaf. Transfer the soup into ovenproof bowls placed on a large baking sheet.
- Add toppings: Top each bowl of soup with a slice of French bread and a generous portion of shredded Gruyere cheese.
- Melt the cheese: Preheat the oven broiler to High. Place the baking sheet with bowls under the broiler and broil until the cheese is melted and bubbly, about 2 to 3 minutes. Keep a close eye to prevent burning.
- Serve: Carefully remove the bowls from the oven and serve immediately for a comforting and hearty meal.
Notes
- If you prefer a vegetarian version, substitute beef broth with vegetable broth.
- Gruyere cheese is traditional, but Swiss or mozzarella can be used as alternatives.
- French bread can be toasted beforehand for extra crunch if desired.
- Be cautious while broiling; cheese can burn quickly.
- This soup improves in flavor when left to rest for a little while after cooking.