French Onion Soup: The Slow Cooker Magic
There’s something deeply satisfying about a warm bowl of French Onion Soup, especially when it’s been simmering for hours, letting those sweet, caramelized onions develop their full flavor. This **French Onion Soup Slow Cooker Recipe** is a game-changer. Not only is it incredibly easy to make, but the slow cooking process allows for a rich, deep flavor that makes the classic dish shine. Whether you're making this for a cozy dinner, a family gathering, or simply treating yourself, you'll be amazed by how effortless and flavorful this version is.
Yield: 6
Materials
- - **3 pounds of onions** about 6 large onions – The star of the dish! Sweet onions work best, but any variety will do.
- - **1/2 cup butter** 4 oz – The butter helps caramelize the onions and adds richness to the soup.
- - **2 cloves garlic minced** – Garlic enhances the flavor of the onions without overpowering them.
- - **1/2 cup dry sherry** – This optional ingredient adds a layer of depth and complexity. If you don’t have sherry white wine or brandy can be substituted.
- - **8 cups beef stock/broth** – A good-quality broth is key to a flavorful base for your soup.
- - **1 bay leaf** – Adds subtle flavor as it steeps in the broth.
- - **1/4 tsp dry thyme** or 3 sprigs fresh thyme – If you prefer thyme, it adds an herbal note, but this is optional.
- - **Salt and pepper to taste** – Adjust according to your broth's salt content.
- - **Baguette sliced** – This classic accompaniment is perfect for soaking up the broth and supporting the cheese.
- - **8 oz Gruyère cheese shredded** – Gruyère melts beautifully and offers the right balance of nuttiness and sharpness. You can mix it with other cheeses if desired.
Instructions
Step 1: Caramelize the Onions
- - Start by cutting your onions in half and then slice them thinly.
- - Place the sliced onions in your slow cooker and pour the melted butter over them. Stir the onions to ensure they are fully coated in the butter.
- - Set your slow cooker to **low heat** and let the onions cook overnight for about 10-12 hours. This slow cooking method caramelizes the onions perfectly without any risk of burning. You’ll wake up to a house that smells amazing!
Step 2: Add Garlic and Sherry
- - Once the onions are golden and caramelized, stir in the minced garlic. Let it cook for a few minutes until fragrant.
- - Add the dry sherry to the mixture. Stir the sherry into the onions, scraping the bottom of the slow cooker to dissolve any browned bits. This adds tremendous flavor to the soup.
Step 3: Add Broth and Seasonings
- - After the onions and garlic have cooked with the sherry for a few minutes, it’s time to add the rest of the ingredients.
- - Pour in the **beef broth**, add the **bay leaf**, and stir in the **thyme** (if using). Season with **salt and pepper** to taste, but be careful as the beef broth may already be salty.
- - Cook the soup on **low heat** for 8-10 hours or on **high heat** for 4-6 hours. This long, slow simmering process melds all the flavors together beautifully.
Step 4: Prepare the Bread
- - Preheat your oven to **400°F**.
- - Slice your baguette into 1/2-inch thick slices. Brush both sides of each slice with olive oil and arrange them on a baking sheet.
- - Bake for 6-8 minutes until the edges of the bread are golden brown. Flip them halfway through for even crispness. For extra crunch, you can give them an additional minute or two in the oven.
Step 5: Assemble and Broil
- - Once your soup is ready, set your oven to **broil**.
- - Ladle the soup into oven-safe bowls, filling them about 3/4 full.
- - Sprinkle a little shredded **Gruyère cheese** on top of the soup.
- - Place a toasted slice of bread on top of each bowl, then cover it with more Gruyère cheese.
- - Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbling and lightly browned. Be sure to watch them closely so they don’t burn.