Crock Pot French Onion Soup
User Reviews
5
Crock Pot French Onion Soup
Description
The soup begins with slowly caramelizing thinly sliced sweet onions in butter and brown sugar until deeply browned and sweet. These onions are transferred to a slow cooker along with seasoning, thyme, bay leaf, beef broth, and a splash of dry white wine. The soup simmers on low for several hours, allowing flavors to meld and develop complexity. Meanwhile, slices of French baguette are toasted to provide crispy, sturdy topping bread.
To serve, the hot soup is ladled into oven-safe bowls, topped with baguette slices and a generous amount of shredded Asiago cheese. Placing the bowls under the broiler melts and browns the cheese to a bubbly, lightly golden finish, adding savory richness and a crisp cheese crust. The result is a hearty soup with sweet caramelized onion base, aromatic broth, and satisfying cheesy bread topping. It’s ideal as a warming starter or light meal.
Leftover soup should be refrigerated in airtight containers and consumed within five days for best freshness.
Ingredients
- 3 pounds sweet onion Sliced into approximately 1/4" thick slices
- 1 tsp thyme dried leaves
- 3 Tablespoons butter melted
- 2 tsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1.5 cup Asiago cheese shredded
- 1 bay leaf
- 6 cups beef broth
- 1 Tbsp white wine dry
- 1 French baguette 12 oz, sliced approx 1 inch slices
Instructions
- Place the onions, butter and brown sugar in a large non-stick sauce pan.
- Stir together and cook over medium low heat until the onions are brown and caramelized (approximately 30-45 minutes). Stir frequently during this time so that the onions do not burn at the bottom of the pan.
- Once the onions are caramelized, place them in a 6 quarter slow cooker. Add the salt, pepper, thyme, bay leaf, beef broth and white wine to the crock pot as well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Meanwhile, slice the baguette into 1 inch thick slices. Bake the slice at 350 degrees F for 5-7 minutes to heat and brown slightly.
- Then spoon the soup into small oven safe bowls, top with the baguette (I did 2-3 slices per bowl) and then top with the approximately 1/4 cup of the shredded cheese.
- Place the bowls on a baking sheet and broil for 3-5 minutes until the cheese has melted and is slightly brown.Serve immediately while warm and enjoy!
Notes
- Slowly caramelize onions to develop sweetness and avoid bitterness, stirring frequently.
- Broil topped soup bowls just until cheese melts and browns slightly for best texture.
- Leftover soup can be stored airtight in the fridge up to 5 days.
- Use a good quality Asiago cheese for melting and flavor enhancement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 2002mg | 83% |
| Potassium | 486mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 406mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
