Name: SLOW COOKER FRENCH ONION SOUP
Prep time: 30 min
Cook time: PT-494813H45M38S
Total time: 14 h 50 min 38 s
Cuisine: American
Ingredients: 3 pounds yellow or sweet onions, thinly sliced; 1/2 cup (1 stick) unsalted butter; 2 tablespoons olive oil; 4-6 cloves garlic, minced; 8 cups beef broth; 1 cup dry white wine; 2 tablespoons Worcestershire sauce; 2 sprigs fresh thyme (or 1 teaspoon dried); 1 bay leaf; Salt and freshly ground black pepper, to taste; 1 loaf baguette, sliced into 1-inch thick rounds; 8 ounces Gruyère cheese, grated; 4 ounces Provolone cheese, grated (optional)

Description

A comforting and deeply flavorful French onion soup made with caramelized onions in the slow cooker. This recipe simplifies the classic dish, offering a rich, savory broth topped with toasted baguette and melted Gruyère cheese.

Ingredients

Scale

3 pounds yellow or sweet onions, thinly sliced
1/2 cup (1 stick) unsalted butter
2 tablespoons olive oil
4–6 cloves garlic, minced
8 cups beef broth
1 cup dry white wine
2 tablespoons Worcestershire sauce
2 sprigs fresh thyme (or 1 teaspoon dried)
1 bay leaf
Salt and freshly ground black pepper, to taste
1 loaf baguette, sliced into 1-inch thick rounds
8 ounces Gruyère cheese, grated
4 ounces Provolone cheese, grated (optional)

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Instructions

1. In a large skillet or Dutch oven, melt butter and olive oil over medium heat. Add sliced onions and cook, stirring frequently, until deeply golden brown and caramelized (30-45 minutes).
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Pour in dry white wine, scrape the bottom of the pan to deglaze, and let it reduce by about half.
4. Transfer the onion mixture to a slow cooker.
5. Add beef broth, Worcestershire sauce, thyme sprigs, and bay leaf. Stir to combine.
6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
7. Remove and discard thyme sprigs and bay leaf. Taste and season with salt and pepper.
8. Preheat oven broiler. Toast baguette slices on a baking sheet until golden brown.
9. Ladle soup into oven-safe bowls. Top each with baguette slices and generously sprinkle with Gruyère and Provolone cheeses.
10. Place bowls on a baking sheet and broil for 2-4 minutes until cheese is melted, bubbly, and golden brown. Serve hot, with caution.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop. Store topping ingredients separately.

Prep Time: 30 minutes
Cook Time: 6-8 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 10g
Sodium: 1000mg
Fat: 35g
Carbohydrates: 25g
Fiber: 4g
Protein: 25g