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–+ servings
Crockpot French onion soup in white ramekins with melted Gruyère and baguette

Crockpot French Onion Soup

Deeply caramelized onions slow cooked in beef broth, then topped with baguette and Gruyère and broiled until bubbly. Bistro style French onion soup with the crockpot doing the work.
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Prep Time 20 minutes
Cook Time 4 hours 35 minutes
Total Time 4 hours 55 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

Soup
Topping
  • 8 baguette slices about 1/2 inch thick
  • 5 oz Gruyère cheese shredded, about 1 1/2 cups

Equipment

  • 6-quart slow cooker
  • Large skillet
  • 4 oven safe ramekins or soup crocks

Method
 

Soup
  1. Melt butter in a large skillet over medium heat.
  2. Add onions and sprinkle with brown sugar.
  3. Cook 25 to 30 minutes, stirring often, until deep brown.
  4. Stir in garlic and cook 1 minute.
  5. Scrape onions into the slow cooker.
  6. Splash some broth in the skillet, scrape up the brown bits and add to the slow cooker.
  7. Add remaining broth, Worcestershire, salt and pepper.
  8. Cover and cook on high 4 hours or low 7 to 8 hours.
  9. Taste and add salt if needed.
Topping
  1. Turn on the broiler.
  2. Set ramekins on a baking sheet and ladle in the soup.
  3. Top each with 2 baguette slices.
  4. Pile Gruyère over the bread to the edges.
  5. Broil 5 to 7 minutes until bubbly and golden.
  6. Let cool 5 minutes before serving.

Notes

  • Don't skip browning the onions on the stove. That's where the flavor comes from.
  • If the onions start to scorch, lower the heat and add a splash of broth.
  • This makes more soup than 4 ramekins hold. Store the extra without bread or cheese for up to 5 days in the fridge or 3 months in the freezer.

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