Crockpot French Onion Soup
Ingredients:
4 large onions, thinly sliced
4 cloves garlic, minced
1/4 cup unsalted butter
2 tablespoons olive oil
1 tablespoon sugar
1/4 cup all-purpose flour
6 cups beef broth (preferably low-sodium)
1 cup dry white wine (optional, can substitute with additional beef broth)
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
8 slices French bread (or baguette), toasted
2 cups shredded Gruyère cheese (or Swiss cheese)
Directions:
Prepare the Onions:
In a large skillet over medium heat, melt the butter with the olive oil.
Add the sliced onions and sugar, cooking them slowly for 20-25 minutes, stirring frequently until they are caramelized and golden brown.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Transfer to Crockpot:
Transfer the caramelized onions and garlic to your crockpot.
Stir in the flour and mix well.
Pour in the beef broth and white wine (if using), and add the Worcestershire sauce, thyme, bay leaf, salt, and pepper.
Stir to combine all ingredients.
Cook the Soup:
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors are well-developed and the onions are tender.
Prepare the Toppings:
About 30 minutes before serving, preheat your oven to 400°F (200°C).
Arrange the toasted bread slices on a baking sheet and sprinkle with the shredded Gruyère cheese.
Bake until the cheese is melted and bubbly, about 5-7 minutes.
Serve:
Remove the bay leaf from the soup.
Ladle the hot soup into oven-safe bowls or ramekins.
Place a cheesy toast on top of each bowl.
If desired, place the bowls under the broiler for 2-3 minutes until the cheese is golden and bubbly.
Prep Time: 15 minutes | Cook Time: 6-8 hours in the crockpot | Total Time: 6-8 hours 15 minutes
Kcal: Approx. 350 per serving | Servings: 6