Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 8 cups beef broth
- 1/2 cup dry white wine (optional)
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 1 tablespoon Worcestershire sauce
- Salt and black pepper, to taste
- 1 baguette, sliced and toasted
- 2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Place the sliced onions, melted butter, olive oil, garlic, and sugar into the crock pot and stir to coat evenly.
- Cover and cook on high for 6 hours, stirring once or twice, until the onions are deeply caramelized and golden brown.
- Pour in the beef broth, white wine, bay leaves, thyme, and Worcestershire sauce. Season with salt and pepper.
- Cover and cook on low for 3 to 4 more hours to let the flavors meld together.
- Remove the bay leaves and ladle the hot soup into oven-safe bowls.
- Top each bowl with a slice of toasted baguette and a generous handful of Gruyère and Parmesan cheese.
- Place the bowls under the broiler for 2 to 3 minutes, until the cheese is melted, bubbly, and golden.
- Serve the crock pot French onion soup immediately while hot and bubbling.
Notes
For deeper flavor, caramelize the onions on high for the full 6 hours before adding the broth. If you don’t have oven-safe bowls, broil the cheese toasts separately on a baking sheet, then float them on top of the soup.
- Prep Time: 20 minutes
- Cook Time: 9 hours 30 minutes
- Method: Slow Cooker
- Cuisine: French