Slow-cooked French Onion Soup with deeply caramelized onions, rich beef broth, toasted bread, and melty Gruyère. This recipe delivers deep flavor with almost no effort thanks to the slow cooker. Perfect for cozy nights when you want a comforting yet elegant bowl of soup.
2 tablespoons unsalted butter, melted
3 lbs yellow onions, thinly sliced
4 garlic cloves, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1½ teaspoons kosher salt
¼ teaspoon ground black pepper
4 cups low-sodium beef broth
½ cup additional broth (any unsalted broth)
8–12 slices French bread, ¼ inch thick
3 tablespoons olive oil
½ cup shredded Gruyère cheese
Add melted butter, onions, garlic, thyme, salt, and pepper to a 6-quart slow cooker. Cover and cook on high for 5–7 hours, stirring occasionally, until onions are deeply golden.
Stir in the beef broth and extra broth. Cover and cook on high for 30 minutes.
Preheat the broiler and position the oven rack 6 inches from the heat.
Brush bread slices with olive oil and broil 2–3 minutes per side until toasted.
Divide soup among oven-safe bowls. Top each bowl with toasted bread and sprinkle with Gruyère.
Broil 1–3 minutes until bubbly and golden. Serve hot.
• Caramelize onions slowly for the richest flavor.
• Store soup base (without bread or cheese) up to 4 days.
• Freeze soup base up to 6 months.
• Add fresh thyme for garnish if desired.
Find it online: https://mymealrecipes.net/crockpot-french-onion-soup/