Slow Cooker French Onion Soup
This Slow Cooker French Onion Soup is a recipe that's perfect for those busy days this fall and winter. It's the ultimate cozy comfort food. No more standing at the stove waiting for the onions to cook. Just add to your slow cooker and let the magic happen!
Servings: 6 servings
Ingredients
- 2 lb. Vidalia onions, thinly sliced (about 8 cups)
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, finely minced
- 1 1/2 tsp. granulated sugar
- 1 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 6 thyme sprigs
- 1 bay leaf
- 5 cups low-sodium beef broth
- 1/3 cup sherry cooking wine
- 2 tsp. Worcestershire sauce
- 12 1/2-inch thick baguette slices
- 1 1/2 cups Gruyere cheese, shredded
- fresh thyme leaves, for garnish
Instructions
- Add your sliced onions, melted butter, sugar, salt and pepper to your 6-quart slow cooker. Stir all the ingredients together and then top them with your thyme sprigs and bay leaf and cover and cook on high, stirring once halfway through, until your onions are caramelized and a deep golden brown color, about 6-7 hours.
- Remove the thyme sprigs and bay leaf and stir in your broth and sherry cooking wine. You will cover and cook on high for 30 minutes or until thoroughly heated.
- Preheat oven to broil with oven rack 6 inches from the heat.Ladle your soup into oven-proof crocks and place on a large rimmed baking sheet. Top each crock with two slices of your baguette and some of the shredded cheese. You'll broil until the cheese is melted and golden brown, about 3 minutes. Sprinkle with fresh thyme leaves, if desired and serve immediately.
Notes
You can use as much shredded cheese as you like. The recipe calls for 1 1/2 cups and I thought that was good, but if you like more, by all means add more.
I always use cooking sherry for my French onion soup, so I added that instead of the sherry vinegar Southern Living recommened. If you'd rather use the sherry vinegar, they say to add one tablespoon.
I also did not tie my thyme sprigs together. I just added to the top.