I love French Onion Soup, but I had never attempted to make it myself—for some reason, I had it in my head that this was one of those dishes that would never taste as good as it does when someone else makes it. I was so wrong! I came across a recipe on Pinterest for Crock Pot french onion soup, so I figured I would give it a shot, and I am so glad that I did. It was delicious!
The only thing I would note is that this recipe is a little more involved than your average Crock Pot recipe. If you’re looking to throw this together before you head out the door in the morning, I would highly recommend doing the first step the night before. I spent about 45 minutes chopping and cooking the onions before they ever made it to the Crock Pot. I don’t know about you, but I don’t want to wake up an extra 45 minutes early to do that in the morning.
I also tweaked the original recipe just slightly by using gouda cheese instead of the Gruyere/Emmental/Parmesan blend the original recipe called for (gouda was way cheaper), and instead of melting the cheese over the soup under the broiler, I just topped the bread with the cheese, popped it under the broiler, and dropped a toasty, gooey slice into each bowl of soup. It gave the same cheesy crouton flavor without the chunks of stringy cheese that are impossible to eat anyway. Enjoy!
Crock Pot French Onion Soup
Adapted from Slow Cooker French Onion Soup
6 tbsp butter
4 large yellow onions, sliced and separated into rings
1 tbsp white sugar
2 cloves of garlic, minced
½ cup cooking sherry (do not substitute or skimp on this ingredient- it’s what gives the soup its distinctive flavor!)
7 cups reduced-sodium beef broth
1 tsp salt
¼ tsp dried thyme
1 bay leaf
8 slices fresh French bread
1 cup shredded gouda cheese
- Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
- About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven’s broiler. Arrange bread slices on a baking sheet and top each with some cheese.
- Broil bread slices until the cheese is lightly browned and bubbly.
- Ladle soup into bowls and drop a slice of the bread into each bowl just before serving.