Crockpot French Onion Soup
We all know that French Onion Soup is just an excuse to eat the melty crunchy cheesey toasts. And I fully support that thought. I mean is there anything more comforting than soup with toast and melted cheese on top?
Hubby happens to love French Onion Soup. He orders it when we’re out and always enjoys it. I had never had it before meeting him. The first time I tried it, I wasn’t really a fan. But that was because he gave me a bite towards the bottom of the bowl. After he had finished off his cheesey toasted deliciousness.
I decided to make this soup in the crockpot. I researched recipes online and everything I found looked somewhat bland… I took ideas from a variety of recipes, threw in a bunch of garlic, thyme, and of course red wine and came up with this recipe. Hubby claims it’s as good as any he’s had in a restaurant.
One thing to note about this recipe, you cook the onions overnight. So you’ll want to start this the day before you plan to enjoy it.
One Year Ago: White Bean Soup with Andouille and Collard Greens and My Go-To Cream Cheese Frosting
Two Years Ago: Chocolate Bacon Cupcakes with Caramel Frosting
Three Years Ago: Pretzel Chocolate Chip Cookies
Crockpot French Onion Soup
I caramelize the onions overnight and then cook the soup during the day
Yield: serves 8
Ingredients:
For the Soup
4 Tbsp butter
3 lbs onions, sliced into rings
3 Tbsp flour
1 Tbsp Worcestershire sauce
1 tsp sugar
1/2 tsp freshly ground pepper
6 cloves garlic, minced
fresh thyme
26 oz beef stock
32 oz low-sodium beef broth
1/4 cup red wine
For the Toasts
French bread, sliced
Gruyere cheese, sliced
Directions:
For the Soup
Place butter and onions in crockpot. Your crockpot should be full to the top with onions.
Place a double layer of paper towels over crockpot, extending past the edges. Put lid on crockpot. The paper towels will absorb the moisture as opposed to it dripping back into the onions.
Set crockpot on high for one hour. Reduce to low for 8-10 hours. (I let the onions cook overnight.)
Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture, garlic, thyme, stock and broth into onions.
Cover and cook on low 6-8 hours (or high 2-3 hours). 30 minutes before the end of the cooking time, stir in the red wine.
For the Toasts
Heat grill pan over high heat. Grill bread 2 minutes on each side, until crispy.
To Assemble Soup
Set oven to broil setting.
Ladle soup into individual oven-safe serving bowls. Only fill bowls 3/4 full. Add one piece of toast and a slice of cheese.
Broil until cheese is melted (timing will depend on your oven - just keep an eye on it.
Recipe by Beantown Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Thanks for posting the taco seasoning recipe. My husband and I make tacos all the time and were always buying those silly packets. Turns out we have all of the spices we need in our cupboard already! Looking forward to trying it!
Great idea. I tend to use the slow cooker more in cooler months, don’t know why, but I think I’ll try this – sure looks good.
Happy Twirls
A lot of people say that Libby, but I would argue that it’s even better in the summer because it doesn’t heat up your kitchen to cook dinner. We use ours about once a week.
Oh, man! That does look fantastic! I’m gonna give it a try as you were spot on with the 40clove garlic crockpot recipe!
~ingrid
Oops, congrats & good luck to your hubby!
~ingrid
Yum – everything is better when you make it yourself – even taco seasoning!
I love crockpot cooking!
This sounds really great! I am going to be using my crock pot a lot more as I get deeper into nursing school.
Also, did you get your new lens? That first picture is really great 🙂