Crockpot French Onion Soup
Yield: 8 to 10 servings
Depending on your broth, you’ll need to adjust the amount of salt to your taste. I’ve found that different brands of low sodium broth will vary in how salty they are - so just taste and adjust as needed. You can always add more salt later, so start with a lower amount and go from there.
*I have a small 4-quart crockpot, so it may take less time for caramelizing your onions if your own crockpot is larger. Just keep an eye on them.
- For the base:
- 6 tablespoons unsalted butter, cut into pieces
- 4 large yellow onions, thinly sliced
- 8 cups low sodium beef broth
- 1 bay leaf
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- For serving:
- 4 to 5 cups cubed crusty bread (I use a multi-grain loaf)
- freshly shredded gruyere cheese
Turn on your crockpot and set it to high. Add in the butter chunks and then put on the cover. Once the butter is melted, add in the onions. Mix to combine. Put on the cover and let cook for about 1 hour.
2.After the first hour, give the onions a good stir. Place a double layer of paper towels under the lid (which will help to absorb some of the moisture - you’ll want to replace this layer about 2 to 3 times during the cooking process). Continue to cook on high for about 5 to 6 additional hours, stirring the onions about every 35 to 45 minutes.* You want the onions to be a caramel color. Toward the end of the cooking time, keep a closer eye on the onions (you don’t want to let them burn and may need to stir them more often).
3.Discard the paper towels. Turn down the crockpot to low. Add in the broth, bay leaf, garlic, salt and pepper. Cover and cook for 1 hour. Discard the bay leaf and then taste and adjust with additional salt/pepper if needed.
4.Preheat your broiler. Place oven-safe bowls or crocks on a baking sheet. Spoon the soup into the bowls. Place a handful of bread cubes in each bowl and then sprinkle the top with some of the cheese. Broil for about 2 to 4 minutes, until the cheese is golden and bubbly.