For colder days when all you want is a warm, comforting bowl of something, this slow-cooker french onion soup is the best way to get your fix, gourmet style.
Made with a simple base of slow-cooked, caramelized yellow onions and beef bone broth, then baked and broiled with thick, creamy cheese, this french onion soup may be rich and sophisticated—but it is far easier to make at home than you might think.
The best part about making french onion soup in a slow cooker is that it requires only ten minutes of hands-on time. The slow cooker does the rest of the work for you while filling your home with sweet, savory aromas. Plus, when you take the first bite of this velvety morsel, you’ll see your patience during the slow cooking process is 100% rewarded.
What Cheese is Melted on French Onion Soup?
Gruyere is the recommended cheese for melting on french onion soup, because it is smooth, rich, and melts seamlessly. It complements the flavors of the savory broth and sweet onions like no other cheese can do.
How to Make Slow-Cooker French Onion Soup in Four Easy Steps
Step one:
The first step to making this slow-cooker soup is to prepare the caramelized onions. You’re going to place sliced yellow onions in the slow cooker and add butter, olive oil, salt and pepper, and leave them to caramelize by cooking on low for 12 hours.
Step two:
Once the 12 hours are up, add balsamic vinegar and beef bone broth into the slow cooker (and sherry, if you opt to use it). Cover and cook on low for another 6-8 hours.
Step three:
Once the 6-8 hours is up, the fun begins. Ladle the soup and onion mixture into oven-safe bowls. Top with a generous serving of Gruyere cheese and bake for 30 minutes until the cheese is melted.
Step four:
Broil the soup for another 2-3 minutes until the cheese is browned and garnish with parsley when ready to serve.
French Onion Soup
Treat yourself to a gourmet experience with this slow-cooker french onion soup. Requires only ten minutes of hands-on time and fewer than ten ingredients.
Ingredients
- 3 pounds yellow onions peeled and sliced
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil
- 1 teaspoon salt plus more to taste
- Freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 10 cups Kettle & Fire Beef Bone Broth
- 3 tablespoons Sherry optional
For assembling the soup:
- 6 baguette slices for each bowl
- 1/3-2 cups grated or shaved Gruyere cheese
- Chopped parsley for garnishing
Instructions
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Place onions in a 6-quart slow cooker. Stir in butter and olive oil. Season with salt and pepper. Cover and cook on low for 12 hours.
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Add balsamic vinegar and beef bone broth into the slow cooker. Add sherry if using.
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Cover and cook on low for another 6-8 hours.
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Preheat oven to 350°F.
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Portion and ladle the soup and onions into oven-safe bowls and place the bowls on a baking sheet.
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Top each bowl with a slice of toast and a generous amount of grated or shaved Gruyere cheese.
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Bake on a rack in the upper third of the oven for 20-30 minutes or until the cheese is melted.
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Switch oven to broil and broil the soup for 2-3 minutes until the cheese is browned.
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Garnish with chopped parsley and serve warm.
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