Description
This easy Crockpot French Onion Soup is loaded with sweet caramelized onions simmered in a rich, savory beef broth and topped with toasted baguette slices and plenty of melted Gruyere cheese. It’s a cozy slow cooker comfort food that’s perfect for a cold weather dinner with the family.
Ingredients
- 6 tablespoons butter
- 3 lbs sweet onions, halved and thinly sliced
- 3-4 cloves garlic, minced
- 1/2 dry red wine
- 8 cups beef broth
- 1 tablespoon worcestershire sauce
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 3 sprigs fresh thyme
- 2 bay leaves
- French baguette, sliced 1-inch thick
- 1 1/2 cups shredded gruyere cheese
- 1/2 cup shredded parmesan cheese
- Fresh thyme, for topping
Instructions
- Melt the butter in a large skillet or pot over medium heat. Add the sliced onions and cook for 20 to 30 minutes, stirring often, until they are deeply golden and caramelized. Reduce the heat if the onions begin to brown too quickly.
- Add the minced garlic and cook for another 2 to 3 minutes, stirring frequently, until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Cook for a few minutes, until the wine has reduced slightly.
- Transfer the caramelized onion mixture to a 6-quart Crockpot. Add the beef broth, Worcestershire sauce and balsamic vinegar. Season with salt and pepper, then add the fresh thyme sprigs and bay leaves.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours.
- During the last 30 minutes of cooking, preheat the oven broiler. Arrange the baguette slices on a baking sheet and broil for 2 to 3 minutes per side, until toasted and golden brown. Set aside.
- When the soup is finished cooking, remove and discard the bay leaves and thyme sprigs. Taste and adjust the salt and pepper as needed.
- Ladle the French onion soup into oven-safe bowls. Top each bowl with 2 to 3 toasted baguette slices, then sprinkle generously with the Gruyere and Parmesan cheese.
- Place the bowls on a baking sheet and broil for 3 to 4 minutes, until the cheese is melted, bubbly and lightly browned on top.
- Garnish with fresh thyme and serve immediately.
Notes
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No wine: Replace the red wine with an equal amount of beef broth for deglazing the pan.
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Short on time: You can skip caramelizing the onions and add them directly to the Crockpot with the remaining soup ingredients. Reduce the amount of butter if using this method. Keep in mind that caramelizing the onions gives French onion soup much of its rich, deep flavor, so the finished soup will taste different.
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Cheese options: Gruyere is the classic choice for French onion soup, but Emmental, Swiss, provolone, mozzarella, Gouda or Parmesan can also be used. A combination of cheeses works well too.
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Toast the bread well: Broil the baguette slices until golden, then allow them to cool completely. Drier, well-toasted bread will hold up longer once added to the soup.
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Prefer crisp bread: If you don’t like the baguette getting soft in the soup, top the toasted slices with cheese and broil until melted and bubbly. Serve them alongside the soup instead of placing them directly in the bowls.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker/Crockpot
- Cuisine: American
