No more babysitting a pot on the stove — let your slow cooker take over! This French Onion Soup practically makes itself, leaving you with all the cozy vibes and none of the hassle. Bonus: it’s topped with bread and gooey, melty cheese. What’s not to love?
Ingredients
3 pounds yellow onions, peeled and sliced
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 teaspoons kosher or sea salt, plus more as needed when tasting soup
Freshly ground black pepper
8 cups (64 ounces) beef broth
2-4 tablespoons balsamic vinegar depending on taste
3 tablespoons cognac/brandy (optional)
baguette
Shredded Gruyère cheese
Add the onions, olive oil, butter, salt, and pepper to the crockpot. Cook on low for about 14 hours (I do it overnight and rarely stir). Stirring 2-3 times if available.
Once the onions are caramelized you are ready to start the soup. Add the beef broth, balsamic vinegar, and cognac. Stir and cook on low about 7-8 hours (Like while you're at work).
To prepare for serving. Preheat the oven to 425°F. Cut the baguette into 1 inch cubes and toss with olive oil, italian seasoning, and salt. Place on a sheet pan and bake for about 7-8 minutes until the bread is toasty, flipping once or twice.
Fill the soup into the bowls. Top with croutons and shredded cheese. Place the bowls on a sheet pan for ease. Transfer to the oven. Cook about 10 minutes until cheese is nice and gooey. Be cautious when serving, the bowls are hot.