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!

Prep Time

25 mins

Cook Time

7 hrs 30 mins

Total Time

8 hrs

Servings: 5 servings

Calories: 593 kcal

Course: Soup

Cuisine: French

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

Cup of Yum

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

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: 5 servings

Amount Per Serving

Calories 593

% 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.