Make deep, rich French Onion Soup with minimal effort using your slow cooker. This hands-off method caramelizes the onions perfectly for a comforting, classic meal.
Author:kate
Prep Time:15 min
Cook Time:10 hours
Total Time:10 hours 15 min
Yield:4 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:French
Diet:Low Calorie
Ingredients
Scale
4 large yellow onions, thinly sliced
4 tablespoons unsalted butter, cut into pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup dry sherry or dry white wine (optional)
6 cups good quality beef broth
1 teaspoon Worcestershire sauce
1 bay leaf
1/4 teaspoon dried thyme
4 slices French bread, about 1 inch thick
8 ounces Gruyère cheese, shredded
Instructions
Place the sliced onions, butter, salt, and pepper into your slow cooker.
Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, stirring halfway through. The onions should be deeply browned and soft.
If using, pour in the sherry or wine and scrape up any browned bits from the bottom of the slow cooker. Let it cook for 15 minutes.
Add the beef broth, Worcestershire sauce, bay leaf, and thyme to the slow cooker. Stir well.
Cook on low for another 1 to 2 hours to let the flavors combine. Remove the bay leaf before serving.
Preheat your oven broiler. Ladle the soup into oven-safe bowls.
Place one slice of bread on top of the soup in each bowl.
Top the bread generously with the shredded Gruyère cheese.
Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown.
Notes
For the best flavor, use a high-quality, low-sodium beef broth.
If you do not have oven-safe bowls, you can toast the bread separately and melt the cheese on top under the broiler on a baking sheet, then place the cheesy bread on top of the soup just before serving.
This recipe is great for making ahead; cool completely, then store in the refrigerator for up to 3 days. Reheat gently on the stovetop before the final broiling step.