Are you ready to transform your kitchen into a cozy French bistro with minimal effort? This slow cooker French Onion Soup is about to become your new culinary obsession! Imagine rich, deeply caramelized onions swimming in a luxurious broth, topped with crispy baguette and bubbling Gruyère cheese that stretches with every spoonful. Perfect for chilly evenings or when you need a soul-warming meal that looks like you've been cooking all day (but really, your slow cooker did all the work)!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 4 large onions, sliced
- 4 cups beef broth
- 1 cup white wine
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
- 8 slices of baguette
- 2 cups shredded Gruyère cheese
Instructions
- Slice the onions thinly using a sharp knife, ensuring uniform thickness for even cooking.
- Melt butter in a large skillet over medium-high heat. Add sliced onions and cook until they begin to soften and turn golden brown, approximately 8-10 minutes.
- Transfer the caramelized onions to the slow cooker, spreading them evenly across the bottom.
- Pour beef broth and white wine over the onions, ensuring they are fully covered.
- Sprinkle dried thyme, salt, and pepper into the slow cooker, stirring gently to distribute seasonings.
- Cover and set slow cooker to low heat. Cook for 6 hours, allowing onions to become tender and flavors to develop deeply.
- About 30 minutes before serving, preheat the oven's broiler.
- Ladle soup into oven-safe bowls, placing a slice of baguette on top of each serving.
- Generously sprinkle shredded Gruyère cheese over the baguette slices.
- Place bowls under the broiler for 2-3 minutes until cheese is melted, bubbly, and slightly golden.
- Remove from broiler carefully and let cool for 2-3 minutes before serving.
Tips
- Slice onions uniformly to ensure even caramelization and cooking.
- Don't rush the caramelization process - golden brown onions are key to deep flavor.
- Use a good quality beef broth for richer taste.
- Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for best results.
- Make sure your bowls are oven-safe before broiling the cheese topping.
- Watch the broiler carefully to prevent burning the cheese.
- Let the soup rest for a few minutes after broiling to allow flavors to settle.
- For extra depth, you can add a splash of cognac or sherry to the broth.
- Leftover soup can be stored in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 15g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
