Crock Pot French Onion Soup Recipe
Description
Crock Pot French Onion Soup is a delicious and easy way to enjoy a classic French soup. This comforting soup is made with sweet onions, beef broth, and a variety of herbs and spices. It’s topped with croutons and melted cheese for a rich and flavorful soup that’s perfect for a cold winter’s night.
Prep Time
This recipe takes about 10 minutes to prepare and 10 minutes to cook. You can also make it ahead of time and refrigerate it up to 3 days. To prepare, you’ll need to slice the onions, mince the garlic, and measure out the spices.
Cook Time
This recipe takes about 8 hours to cook in a crockpot. You can also cook it on the stovetop in about 45 minutes. It’s important to watch the soup closely while cooking so it doesn’t burn or stick to the bottom of the pot.
Ingredients
For this recipe, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 4 large sweet onions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon paprika
- 6 cups beef broth
- 1/2 cup white wine
- salt and pepper to taste
- 1/2 cup grated cheese (optional)
- croutons (optional)
Instructions
To make Crock Pot French Onion Soup, start by heating the olive oil in a large skillet over medium heat. Add the onions and garlic and cook for about 5 minutes, stirring occasionally, until the onions are softened and lightly browned. Add the thyme, bay leaves, Worcestershire sauce, sugar, and paprika and cook for an additional minute. Transfer the mixture to a crockpot and stir in the beef broth, white wine, and salt and pepper.
Cover and cook on low heat for 8 hours. Once the soup is done cooking, ladle it into bowls and top with grated cheese and croutons, if desired. Serve hot.
Equipment
You’ll need a large skillet and a crockpot for this recipe. You may also want to have a ladle and slotted spoon on hand for serving.
Notes
This soup is a great make-ahead meal. You can prepare the soup up to 3 days in advance and store it in an airtight container in the refrigerator. To reheat, simply heat it in a pot over medium heat. You can also freeze the soup for up to 3 months.
Nutrition: Per Serving
This recipe makes 6 servings. Each serving contains approximately:
- Calories: 200
- Fat: 11g
- Carbohydrates: 14g
- Protein: 11g
- Sodium: 600mg
- Fiber: 2g
Recipe Tips
- If you don’t have white wine on hand, you can substitute it with cooking sherry or dry vermouth.
- For a vegetarian version, substitute the beef broth with vegetable broth.
- For a creamier soup, stir in a cup of heavy cream at the end of cooking.
- For added flavor, add a teaspoon of Worcestershire sauce or a splash of balsamic vinegar.
- Add more or less of the herbs and spices to your taste.
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