This Crockpot French Onion Soup brings out the deep, rich flavors of caramelized onions slow-cooked to perfection. Combined with beef broth, Worcestershire sauce, and dry sherry, the soup is topped with slices of French bread and melted Gruyere and Emmental cheeses for a comforting, hearty meal.
This Crockpot French Onion Soup is the ultimate comfort dish, with rich, caramelized onions and a perfect blend of Gruyere and Emmental cheese. Let’s dive into the ingredients for this savory, cheesy soup.
INGREDIENTS
- White Onions: 3 large onions, sliced, add depth with sweet and savory flavors as they caramelize.
- Butter: 3 tablespoons, for rich, golden caramelization.
- Brown Sugar: 2 tablespoons, enhances the onions’ sweetness.
- Beef Broth: 64 ounces (reduced sodium), the base for a hearty flavor.
- Worcestershire Sauce: 1 tablespoon, adds a slightly tangy umami note.
- Garlic: 1 clove, minced, for a hint of aromatic depth.
- Dry Sherry: ⅓ cup, adds depth and complexity to the broth.
- Fresh Thyme: 4 sprigs (or 1 teaspoon dried thyme), for subtle earthy notes.
- Bay Leaf: 1, infuses an aromatic layer to the soup.
- French Bread: 8 slices, stale or dry for a perfect texture in the soup.
- Gruyere Cheese: ¾ cup, shredded, for a nutty, creamy melt.
- Emmental Cheese: ½ cup, shredded, adds a slightly sharp taste.
- Parmesan Cheese: 6 tablespoons, shredded, enhances the cheese layer with a salty finish.
INSTRUCTIONS
- Step 1:
- In a large non-stick pan, cook the sliced onions, butter, and brown sugar over medium-low heat until the onions are golden and caramelized. This will take about 20 minutes.
- Step 2:
- Once the onions are caramelized, add them to the slow cooker along with the beef broth, Worcestershire sauce, minced garlic, dry sherry, thyme, and bay leaf.
- Step 3:
- Cover and cook on low for 6 to 8 hours, allowing the flavors to meld and deepen.
- Step 4:
- When ready to serve, remove and discard the bay leaf. Ladle the soup into oven-safe bowls.
- Step 5:
- Top each bowl with a slice of dry French bread and a generous amount of shredded Gruyere, Emmental, and Parmesan cheese.
- Step 6:
- Place the bowls under the broiler for 2 to 3 minutes, or until the cheese is melted, bubbly, and golden brown. Serve immediately.
Serving and Storage Tips
- Serve hot with extra toasted bread on the side for dipping.
- This soup pairs wonderfully with a fresh green salad or a side of roasted vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat.
Helpful Notes
- If you prefer a milder flavor, use yellow onions instead of white.
- For added richness, stir in a splash of cream just before serving.
- Adjust the salt level if using regular beef broth instead of low-sodium.
Tips from Well-Known Chefs
- Chef Tip: “Caramelizing onions is key for a deep flavor. Be patient; it’s worth it!”
- Chef Tip: “Use a mixture of cheeses for a more complex topping.”
Why You'll Love This Recipe
- Rich, comforting, and full of flavor, perfect for cold weather.
- Easy to make in a slow cooker, requiring minimal hands-on time.
- Impresses with its classic French flavors and cheesy topping.
Variations
- Substitute Gruyere with Swiss cheese if preferred.
- Add a few mushrooms for an extra layer of flavor.
- For a lower-carb option, skip the bread and add more cheese directly to the soup.