Description
A rich and comforting Slow Cooker French Onion Soup featuring caramelized onions, savory broths, and topped with toasted baguette slices and melted Gruyère cheese. Perfect for a cozy meal with minimal hands-on cooking.
Ingredients
Scale
Soup Ingredients
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups beef broth
- 2 cups chicken broth
- 1/2 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 4 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper, to taste
Topping Ingredients
- 1 baguette, sliced into 1-inch pieces
- 2 cups grated Gruyère cheese
Instructions
- Prepare onions and garlic: Peel and thinly slice the onions into even rings and mince the garlic cloves thoroughly.
- Caramelize onions and garlic: Heat olive oil in a large skillet over medium-high heat. Add sliced onions and garlic, sautéing while stirring regularly until onions turn golden brown and caramelized, approximately 15-20 minutes.
- Combine in slow cooker: Transfer the caramelized onions and garlic into the slow cooker. Pour in beef broth, chicken broth, dry white wine, and Worcestershire sauce.
- Add herbs and seasonings: Add fresh thyme sprigs and bay leaf to the slow cooker mixture. Season with salt and pepper to taste.
- Slow cook the soup: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until flavors meld beautifully.
- Remove herbs: Once cooking is complete, take out the thyme sprigs and bay leaf from the soup.
- Toast baguette slices: Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast in the oven until golden and crisp, around 5-7 minutes.
- Assemble soup bowls: Ladle hot soup into oven-safe bowls placed on a rimmed baking sheet. Top each bowl with a toasted baguette slice and generously sprinkle Gruyère cheese over the top.
- Broil cheese topping: Place the baking sheet with soup bowls under the oven broiler and cook until the cheese melts and bubbles, about 3-5 minutes.
- Serve: Carefully remove from oven, garnish with fresh thyme if desired, and serve the soup hot for a cozy, flavorful meal.
Notes
- For a vegetarian version, substitute beef and chicken broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
- Ensure onions are evenly sliced to cook uniformly and caramelize properly.
- Use oven-safe bowls when broiling the cheese to avoid damage or injury.
- Gruyère cheese can be substituted with Swiss cheese if needed, though it will alter the flavor slightly.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
