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Slow Cooker French Onion Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 12 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 10 hours 5 minutes
  • Total Time: 10 hours 20 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: French

Description

This Slow Cooker French Onion Soup is a hands-off, comforting classic made easy in your crockpot. Thinly sliced sweet onions are caramelized slowly with butter and brown sugar, then simmered in rich beef stock with herbs. Topped with toasted baguette slices and a melty blend of Gruyère and Asiago cheese, this soup is perfect for a cozy meal with minimal effort.

Ingredients

Soup Ingredients

  • 3 pounds sweet onions, thinly sliced
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons brown sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 6 cups beef stock
  • 2 teaspoons sherry vinegar

Toppings

  • 1 French baguette, sliced
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded Asiago cheese

Instructions

  1. Prepare the Onions: Place the thinly sliced sweet onions into a 6-quart slow cooker. Stir in the melted unsalted butter, brown sugar, and 1 teaspoon of kosher salt. Add the fresh thyme sprigs and bay leaf on top.
  2. Cook the Onions: Cover the slow cooker and cook on high heat for 8 to 10 hours. This slow cooking process will caramelize the onions, rendering them sweet and deeply browned. Stir halfway through if necessary to prevent burning.
  3. Add Stock and Season: After the onions have caramelized, stir in the beef stock and sherry vinegar. Season with extra salt and freshly ground black pepper to taste.
  4. Simmer the Soup: Cover again and cook on high for an additional 2 to 3 hours until the soup is heated through and flavors meld. Remove and discard the thyme sprigs and bay leaf.
  5. Toast the Baguette: Preheat your oven's broiler. Arrange the baguette slices on a baking sheet and broil for 1 to 2 minutes per side until golden brown and crisp. Remove from the oven and set aside.
  6. Assemble the Soup Bowls: Divide the hot soup into ovenproof ramekins or bowls. Top each bowl with toasted baguette slices so they cover the soup surface completely.
  7. Add Cheese and Broil: Sprinkle a mix of shredded Gruyère and Asiago cheese over the bread-topped soup. Place the ramekins on a baking sheet and broil in the oven for about 2 minutes, or until the cheese melts and turns golden and bubbly.
  8. Serve Immediately: Carefully remove the ramekins from the oven and serve the soup hot for a deliciously rich and comforting meal.

Notes

  • Stir the onions halfway through cooking to prevent them from sticking or burning.
  • If you prefer a vegetarian version, substitute vegetable stock for beef stock, but note that the flavor will be less traditional.
  • The broiling times can vary by oven; keep an eye on the bread and cheese to prevent burning.
  • Leftover soup can be stored in the refrigerator for up to 3 days.

Find it online: https://suerecipe.com/slow-cooker-french-onion-soup-recipe/