Crockpot French Onion Soup
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Crockpot French Onion Soup
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Crockpot French onion soup with caramelized onions, rich broth, toasted bread and melted cheese just like traditional French onion soup, done easy and hands free in the slow cooker!
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Ingredients
- 2 tablespoons butter melted, unsalted
- 3 pounds onion thinly sliced (6 medium onions, yellow
- 4 garlic minced (about 4 teaspoons, cloves
- 1 tablespoon thyme or 1 teaspoon dried thyme, fresh leaves
- 1 ½ teaspoons kosher salt plus additional to taste
- ¼ teaspoon black pepper ground
- 4 cups beef broth 1 quart, low-sodium
- ½ cup white wine such as Sauvignon Blanc, dry
- 8-12 lices French bread 1/4-inch thick
- 3 tablespoons extra-virgin olive oil
- ½ cup gruyere cheese shredded
Instructions
- In a 6-quart slow cooker, combine the butter, onions, garlic, thyme, salt and pepper. Cover and cook on high for 5 to 7 hours, stirring occasionally, until the onions are caramelized.
- Stir in the broth and wine. Cover and cook on high for 30 additional minutes.
- Meanwhile, place a rack in the upper third position of the oven (about 6 inches from the top) and preheat the broiler. Arrange the bread slices on a baking sheet. Brush both sides with the oil and place under the broiler for 2 to 3 minutes per side, keeping a close eye on them and rotating the pan to avoid burning. Remove from the oven.
- When the soup is done, divide it between 4 oven-safe bowls or ramekins. Place 2 or 3 baguette slices on top of each ramekin and sprinkle about 2 tablespoons of cheese on top of each.
- Place the bowls on a baking sheet and broil for about 2 minutes, until browned and bubbling, keeping a close eye on them under the broiler. Sprinkle with a pinch of salt and pepper and serve.
Notes
- TO STORE: Refrigerate leftover soup (without the toppings) in an airtight storage container for up to 4 days. Store bread separately in an airtight storage container at room temperature.
- TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. Then, top with the toasted bread and cheese and broil as directed in the recipe.
- TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 6 months. Let thaw overnight in the refrigerator before reheating.
- SUBSTITUTION NOTES: I don’t really recommend substitutions, but in a pinch, you could use chicken or vegetable broth (veggie broth would be fine for vegetarians). Swiss cheese or Emmental would work (but gruyere is the best!)
- TO STORE: Refrigerate leftover soup (without the toppings) in an airtight storage container for up to 4 days. Store bread separately in an airtight storage container at room temperature.
- TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. Then, top with the toasted bread and cheese and broil as directed in the recipe.
- TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 6 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
593kcal
(30%)
Carbohydrates
80g
(27%)
Protein
21g
(42%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.2g
(10%)
Cholesterol
27mg
(9%)
Sodium
1774mg
(74%)
Potassium
950mg
(20%)
Fiber
7g
(28%)
Sugar
17g
(34%)
Vitamin A
338IU
(7%)
Vitamin C
23mg
(26%)
Calcium
264mg
(26%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 593kcal | 30% |
| Carbohydrates | 80g | 27% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 1774mg | 74% |
| Potassium | 950mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 23mg | 26% |
| Calcium | 264mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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