Slow Cooker French Onion Soup
User Reviews
5
Slow Cooker French Onion Soup
Description
This French Onion Soup starts with slowly caramelizing thinly sliced yellow onions in butter until golden and tender, then transferring them to a slow cooker with minced garlic, beef broth, and a bay leaf. The long, slow simmer melds flavors and softens the onions further, creating a rich, savory broth.
Before serving, crusty French bread slices are toasted until crunchy, then placed atop oven-safe bowls filled with soup. Layers of gruyere or Swiss cheese are arranged over the bread, heated until melted and slightly browned, forming a creamy, golden crust. This soup combines the sweetness of caramelized onions with hearty broth and satisfyingly chewy, cheesy bread.
It pairs well with a simple green salad or crusty bread on the side, making a filling meal for cooler days. Garnishing with parsley adds a touch of color and freshness.
To retain the texture of the bread topping, add it just before serving as recommended. This method keeps the bread from becoming soggy in advance.
Ingredients
- 4 onion skins removed and thinly sliced into rings, yellow
- 4 tablespoons butter
- 2 tablespoons garlic minced
- 8 cups beef broth
- 1 bay leaf
- 6 lices French bread crusty
- 8-12 lices gruyere cheese or swiss cheese
Instructions
- Add butter and onion rings to the largest pan/skillet you have and saute over medium-high heat for about 10 minutes or until onions are translucent and start to brown. Cover and cook about 5 minutes longer to let them caramelize a little more.
- Transfer onions to slow cooker. Add garlic, broth, and bay leaf. Cover and cook on high 3-4 hours or on low 6-8 hours (or up to 10).
- About 20-30 minutes before serving, preheat oven to 420 degrees. Place slices of bread in a single layer on a baking sheet. Place in preheated oven for about 5 minutes, then flip the bread slices over and return to oven for another 5 minutes or so until bread is dried and crunchy. Set aside.
- Place oven-safe bowls on the baking sheet. Fill each with soup from the slow cooker. Place 2 slices of swiss cheese (overlapping) on top of the soup so the edges are hanging over the sides of the bowls. Bake about 10 minutes until cheese is melty. Serve with crusty bread and garnish with parsley if desired.
Notes
- Wait to add the bread until the last minute so it maintains its crunch and doesn’t get soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 69g | 23% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 2364mg | 99% |
| Potassium | 605mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 390mg | 39% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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