Slow Cooker French Onion Soup
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Oui, French onion is one of our all-time favorite soups. But we’ve never attempted to make it at home, mainly because we’d have to stand over the stove for hours to achieve that deep, caramelized onion broth. Enter slow-cooker French onion soup, which cooks for hours on its own—no stirring required. And the results? Ooh la la.
FYI, this dish is traditionally made with beef broth for a rich end result. But you could swap in chicken broth or stock, or vegetable stock to make it vegetarian. It won’t have quite the same depth of flavor, but it will still be delicious. (The cheesy toasts on top are non-negotiable.)
Ingredients
4 tablespoons unsalted butter
3 sweet onions (such as Vidalia), thinly sliced
2 garlic cloves, minced
6 cups beef broth
¼ cup brandy
1 dried bay leaf
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
⅓ baguette, sliced into ¼-inch pieces
1½ cups shredded Gruyère cheese
Chopped fresh chives, for serving
Directions
1. In a large skillet, melt the butter over medium heat. Add the onions and sauté until tender and beginning to soften, about 5 minutes. Reduce the heat to low and continue to cook until the onions are golden and caramelized, 15 to 20 minutes. Stir in the garlic.
2. Transfer the onion mixture to the bowl of a slow cooker and add the broth, brandy, bay leaf and thyme. Turn the slow cooker on low and cook until the soup has good flavor, 6½ to 7 hours.
3. Season the soup with salt and pepper. Preheat the broiler on your oven.
4. Ladle the soup into oven-safe bowls and place 2 slices of baguette on top of each. Mound ¼ cup of Gruyère on top of the baguette. Broil the soup until the cheese is melted and well-browned, 2 to 3 minutes. Serve immediately, garnished with chives.
338 calories
17g fat
26g carbs
16g protein
10g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.