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Ultra-Flavorful Crockpot French Onion Soup

A close-up of a bowl of rich crockpot french onion soup topped with a toasted crouton covered in melted, gooey cheese.
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Make classic, rich French Onion Soup easily using your slow cooker. This hands-off recipe develops deep onion flavor for a comforting meal.

Ingredients

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  • 4 large yellow onions, thinly sliced
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/4 cup dry sherry or dry white wine (optional)
  • 6 cups high-quality beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 1 baguette, sliced 1 inch thick
  • 8 ounces Gruyère cheese, shredded

Instructions

  1. Place the sliced onions, butter, salt, and pepper in the slow cooker.
  2. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the onions are deeply caramelized and soft. Stir once halfway through cooking.
  3. Stir in the minced garlic and cook for 10 minutes more.
  4. If using, pour in the sherry or wine and scrape up any browned bits from the bottom of the slow cooker. Cook for 15 minutes.
  5. Add the beef broth, Worcestershire sauce, thyme, and bay leaf to the slow cooker.
  6. Cook on low for 1 hour more to allow flavors to combine. Remove and discard the bay leaf before serving.
  7. Preheat your oven broiler. Place bread slices on a baking sheet and toast until lightly golden, about 1 to 2 minutes per side.
  8. Ladle the soup into oven-safe bowls. Top each bowl with one or two toasted bread slices.
  9. Cover the bread completely with shredded Gruyère cheese.
  10. Place bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted and bubbly brown.

Notes

  • For a vegetarian version, substitute the beef broth with rich vegetable broth and omit the Worcestershire sauce.
  • If you do not have oven-safe bowls, place the cheese-topped bread on a regular baking sheet and broil separately, then float the melted cheese toast on top of the soup in regular bowls.
  • Gruyère provides the best flavor, but Swiss or Provolone cheese work as substitutes.

Nutrition

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