Slow Cooker French Onion Soup
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 hrs 5 mins
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Total Time
10 hrs 20 mins
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Servings
8 servings
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Course
Soup
Slow Cooker French Onion Soup
Description
Slow Cooker French Onion Soup starts with thinly sliced sweet onions cooked in butter and brown sugar in a slow cooker for 8-10 hours on high, allowing gentle caramelization to develop deep sweetness and color. Fresh thyme and a bay leaf add herbal aroma during this process.
Beef stock and sherry vinegar are added and heated through for several hours, resulting in a savory broth infused with caramelized onion flavor. The soup is served in ovenproof bowls topped with golden toasted baguette slices and a blend of gruyere and Asiago cheeses broiled until melted and browned.
This method produces classic French onion soup with minimal active time, perfect for a comforting starter or light meal. The topping adds a crispy, cheesy crust contrasting the silky soup beneath.
Stirring occasionally during caramelization helps prevent burning and ensure even cooking of the onions.
Ingredients
- 3 pounds sweet onion thinly sliced
- 3 tablespoons butter melted, unsalted
- 2 teaspoons brown sugar
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 6 prigs thyme fresh
- 1 bay leaf
- 6 cups beef stock
- 2 teaspoons sherry vinegar
- 1 baguette sliced, French
- 1 cup gruyere cheese shredded
- 1 cup Asiago cheese shredded
Instructions
- Place onions into a 6-qt slow cooker.
- Stir in butter, brown sugar and 1 teaspoon salt; top with thyme and bay leaf. Cover and cook on high heat for 8-10 hours, or until onions are caramelized and browned.*
- Stir in beef stock and sherry; season with salt and pepper, to taste. Cover and cook on high heat for 2-3 hours, or until heated through. Remove and discard thyme and bay leaf.
- Preheat oven to broil.
- Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
- Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
- Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
- Serve immediately.
Notes
- Stir the onions halfway through cooking to prevent them from sticking or burning.
- Use ovenproof bowls for mounting bread and cheese to broil safely.
- Broil the soup briefly just until the cheese is melted and golden, watch closely to avoid burning.
User Reviews
Overall Rating
4.8
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