Name: Crock‑Pot French Onion Soup
Ingredients: 6 large yellow onions, thinly sliced; 3 tbsp unsalted butter; 1 tbsp olive oil; 4 cups beef broth (or a mix of beef and chicken); 1 cup dry white wine (optional but adds depth); 1 tsp Worcestershire sauce; 2 sprigs fresh thyme (or ½ tsp dried thyme); 2 bay leaves; Salt & black pepper, to taste; 4–6 slices baguette or crusty bread; 1½ cups grated Gruyère cheese (or Swiss/Emmental)

Description

Slow-cooked caramelized onions and flavorful broth combine in this French onion soup made in a crock‑pot. The long, gentle simmer builds sweetness and depth — finish with crusty bread and melty cheese on top for the ultimate cozy dish.

Ingredients

Scale

6 large yellow onions, thinly sliced
3 tbsp unsalted butter
1 tbsp olive oil
4 cups beef broth (or a mix of beef and chicken)
1 cup dry white wine (optional but adds depth)
1 tsp Worcestershire sauce
2 sprigs fresh thyme (or ½ tsp dried thyme)
2 bay leaves
Salt & black pepper, to taste
4–6 slices baguette or crusty bread
1½ cups grated Gruyère cheese (or Swiss/Emmental)

Instructions

Caramelize Onions in the Crock-Pot
- Add butter, olive oil, and sliced onions into the crock-pot.
- Stir to coat the onions in butter and oil.
- Cover and cook on low for 6–8 hours (or on high for 3–4 hours), stirring occasionally, until the onions are deeply golden and sweet.
Add Broth & Flavorings
- Once the onions are caramelized, stir in beef broth, white wine (if using), Worcestershire sauce, thyme, and bay leaves.
- Season with salt and pepper.
- Cover and cook on low for another 1–2 hours, letting the flavors meld.
Prepare the Bread Topping
- About 15 minutes before serving, preheat your oven broiler.
- Place the baguette slices on a baking sheet and toast lightly under the broiler until golden on both sides.
- Remove and set aside.

Finish & Serve
- Ladle soup into oven-safe bowls or crocks.
- Place a toasted baguette slice on top of each soup bowl.
- Sprinkle a generous amount of grated Gruyère cheese over each bread slice.
- Broil the bowls for 2–4 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Remove carefully (the bowls will be hot!) and serve immediately.

Notes

Slow cooking helps develop sweetness and depth — don’t rush the caramelizing.
Stir onions occasionally to prevent burning or sticking.
Taste and adjust salt just before serving — flavors concentrate during long cooking.
Use oven-safe bowls for finishing under the broiler or remove bread with cheese carefully if not.