The Best French Onion Crockpot Soup

Happy hump day friends! How are ya? I’ve been SO tired the last few nights that after putting P down, I’ve went to bed myself which means this is my first post of the week. I had originally planned to share my chili recipe with y’all, but you were all DM’ing me about our crockpot French onion soup we had the other night, so I switched some stuff around to share it today. It’s SO good you guys. I will say, this soup is a little more labor intensive than just throwing it in a crockpot, but if you skip steps, it simply just wont be as good. It makes a nice big batch, so I suggest making it on a weekend and then having leftovers one night during the week to save time.

Also, this definitely doesn’t have to go through the crockpot phase, but I like letting it simmer all day to get the flavors flowing. You could skip that step and throw everything into a giant pot and cook over the stove on medium heat until all flavors are blended.

Crockpot French Onion Soup

Here is what you need:

• 3 large yellow onions (about 3 pounds), peeled and thinly sliced
• 4 tablespoons extra virgin olive oil
• 1 stick of butter
• 1 tablespoon worchestshire
• 1 tablespoon of brown sugar
• Salt and pepper to taste
• 2 cloves garlic, minced
• 4 cups of beef stock
• 2 cups water
• 1/2 cup of apple cider vinegar
• 2 bay leaves
• Salt and pepper (I just give some shakes or each). You can add more later to taste.
• 1/4 cup apple juice (optional, will make slightly sweeter)
• 8 slices French bread or baguette cut 1-inch thick
• 2 cups of grated Gruyere
• 1/2 cup grated parmesan

Here is what you do:

• Peel and thinly slice onions
• In large sauté pan, add 1/2 stick of butter and sliced onions over medium heat with Thyme. Cook onions down until caramelized, 15-20 minutes. Once onions are cooked down, increase heat and add remaining 1/2 stick of butter. Cook for 5 minutes.
• Add beef stock, water, salt and pepper, garlic, brown sugar, apple cider and apple juice (if using) into crockpot. Add all contents of sauté pan (even grease/melted butter). Scrape remaining cooked down thyme into crockpot.
• Let simmer in crockpot for 4-6 hours. It will start to smell amazing and you may need to taste test many times. LOL
• Slice baguette into 1 inch slices and coat with butter or olive oil. Toast for 10 minutes until tops are golden brown (you could even do this during prep time to save time later).
• Grate Gruyere and parmesan (if you buy and grate yourself the melting consistency is better). Set some fresh aside in baggie for leftovers later in the week for reheating.
• Transfer soup from crockpot into over safe crock (I love ours and it cleans up so well!) and line top with bread and cheese.
• Broil soup for 10 minutes until bubbling and browned. Scoop a piece of bread and soup beneath into bowl and enjoy!

Again, you don’t have to crockpot this recipe, but I like letting it simmer all together, but I’ve also just made it in a stock pot and it’s been delicious, too! You also don’t have to broil (if you’re looking to save time), you may just make soup and serve with sprinkled cheese and bread, up to you! Whatever you do, do NOT skip caramelizing the onion.

Perfect soup for fall. I suggest pouring a glass of red wine, eating in the chill of the evening and pretending you’re at a cafe in France!

Now, go forth and caramelize some onions this AM with a nice big cup of coffee! Remember, you can access my other recipes, here.

Have you made crockpot French onion soup before? Let me know in a comment below!

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