Crock Pot French Onion Soup
Dive into the comforting, rich flavors of Crock Pot French Onion Soup, a slow-cooked classic that’s perfect for chilly days or special occasions. This recipe combines the sweetness of caramelized yellow onions, the depth of beef broth and dry white wine, and the aromatic essence of thyme and bay leaf, all simmered to perfection over hours in a crock pot. Topped with crisp, toasted slices of French baguette and gooey, golden-broiled Gruyere cheese, each spoonful delivers a savory, melt-in-your-mouth experience. With just 20 minutes of prep time and an effortless slow cook, this hearty French onion soup is ideal for busy weeknights or elegant dinner parties. Serve it fresh from the oven for a cozy, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 6 large Yellow onions
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 8 cups Beef broth
- 1 cup Dry white wine
- 1 whole Bay leaf
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 loaf French baguette
- 2 cups Gruyere cheese
Instructions
Peel and thinly slice the onions into half-moon shapes.
In a skillet over medium heat, melt the butter and olive oil together. Once melted, add the onions and sauté them for about 20 minutes until they become golden and caramelized, stirring frequently to prevent burning.
Transfer the caramelized onions to the crock pot.
Add the beef broth, dry white wine, bay leaf, thyme, salt, and black pepper to the crock pot. Stir to combine.
Cover the crock pot and cook on low for 7-8 hours or on high for 4-5 hours. This allows the flavors to meld together beautifully.
While the soup cooks, slice the baguette into 1/2-inch-thick slices. Toast the slices in the oven at 350°F (175°C) for 5-7 minutes until crisp.
When the soup is ready, remove the bay leaf and discard it.
Ladle the soup into oven-safe bowls and place 1-2 slices of the toasted baguette on top of each serving.
Sprinkle a generous amount of grated Gruyere cheese over the baguette slices.
Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is melted and bubbling.
Carefully remove the bowls from the oven and serve the soup hot.
Nutrition Facts
Calories |
3045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 11748 mg | 511% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 44.4 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2913 mg | 224% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2858 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
