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Baked French Onion Soup
5 from 3 votes

Baked French Onion Soup

Baked French Onion Soup made easy with a winning combination of classic ingredients and slow cooker methods.

Prep Time
20 mins
Cook Time
9 hrs 30 mins
Total Time
9 hrs 50 mins
Servings: 4
Course: Soup

Ingredients

  • 3 pounds onion peeled, sliced, and cut into quarter-moons, yellow
  • 3 tablespoons butter or olive oil or combination
  • 1 teaspoon salt plus more to taste
  • black pepper freshly ground
  • 1/3 c sherry
  • 2 teaspoons thyme
  • 5 cups vegetable chicken or beef broth
  • 2 cups water
  • 8 baguette toasted (2 for each bowl, thin slices
  • 2 cups gruyere cheese 1/2 cup per bowl, or Swiss cheese, grated

Instructions

    Cup of Yum
  1. Melt the butter in a 5-quart (or larger) slow cooker. Stir in the sliced onions, salt, and a generous quantity of black pepper.
  2. Cover and cook on low for 8 hours. The onions should be dark golden brown and soft. (I needed to go down to 150F on my roaster to keep the onion edges from burning so be careful with the temperature.)
  3. When onions are a deep golden brown, deglaze the pan with sherry, stirring up any browned bits. Add the thyme, broth and water. Cover and continue cooking on LOW for another hour.
  4. Heat the oven to 400 F. Ladle the soup and onions into oven-safe bowls and place the bowls in a baking pan.
  5. Top each bowl with two toasted baguette slices and a generous quantity of shredded cheese. Bake until the cheese is completely melted, about 15-20 minutes. If your bowls are broiler safe, you can broil for a minute or two until the cheese is bubbly and starting to brown.