Slow Cooker Herb-Infused French Onion Soup

Name: Slow Cooker Herb-Infused French Onion Soup
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6 servings
Ingredients: 4 large yellow onions, thinly sliced; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh rosemary, chopped; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup dry sherry; 6 cups beef broth; 1 bay leaf; 1 baguette, sliced; 2 cups Gruyère cheese, grated; 2 tablespoons fresh parsley, chopped for garnish

🕒 Prep: 30 min

🔥 Cook: 8 hours

🍽 Serves: 6

★★★★★

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If you've ever craved a comforting bowl of French onion soup with a bit of a twist, this Slow Cooker Herb-Infused French Onion Soup is your answer. It's the type of dish that fills your home with inviting aromas and offers deep, rich flavors that are perfect for a cozy night in.

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Ingredients for Slow Cooker Herb-Infused French Onion Soup

Yellow onions are the star here, bringing sweetness as they caramelize. Unsalted butter and olive oil create a rich base, while garlic adds a subtle kick. Thyme and rosemary are the herbs that infuse the soup with earthy flavors. A touch of salt and black pepper enhances the overall taste, and dry sherry adds depth and a hint of sweetness. Beef broth is essential for its hearty flavor, and a bay leaf adds an aromatic layer. The baguette serves as the perfect crispy base for the topping. Finally, Gruyère cheese melts into a bubbly, golden crust, and fresh parsley offers a pop of color and freshness.

Tips & Tricks

For deeper flavor, caramelize the onions slowly over low heat.
If you don't have Gruyère, substitute with Swiss cheese for a similar taste.
Deglaze the skillet with a splash of sherry after removing the onions to capture every bit of flavor.

Serving Suggestions

This soup pairs beautifully with a simple green salad dressed with a light vinaigrette. For a heartier meal, serve alongside a roasted chicken or a savory quiche.

Frequently Asked Questions

Can I make this soup vegetarian?: Yes, simply use vegetable broth instead of beef broth for a vegetarian version.
What can I use instead of sherry?: Dry white wine or apple cider vinegar (in smaller amounts) can work as a substitute.
How do I store leftovers?: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a pot over low heat.

Slow Cooker Herb-Infused French Onion Soup Recipe Walkthrough

Start by heating butter and olive oil in a skillet over medium heat. As they melt together, add the sliced onions and let them cook, stirring occasionally, until they're wonderfully caramelized. This should take about 15-20 minutes.

Once your onions are beautifully golden, stir in the minced garlic, thyme, rosemary, salt, and pepper. Let these mingle with the onions for about 2 minutes, releasing their fantastic aromas.

Transfer this flavorful onion mixture to your slow cooker. Pour in the sherry and beef broth, then toss in the bay leaf. Cover and cook on low for 6-8 hours, allowing all those flavors to meld together beautifully.

When you're nearing serving time, preheat your oven to 350°F. Lay out baguette slices on a baking sheet and toast them for about 5 minutes until they’re crisp.

Now, ladle the soup into oven-safe bowls, place a toasted baguette slice on top of each, and generously cover with Gruyère cheese. Place the bowls on a baking sheet and bake until the cheese is bubbly and golden, about 10 minutes.

Carefully remove from the oven, sprinkle with fresh parsley, and serve hot.

Why You'll Love This Recipe

Easy to prepare: Let your slow cooker do the heavy lifting.
Rich, complex flavors: The herbs add a delightful twist.
Perfect for meal prep: Make a batch and enjoy it all week.
Impressive yet simple: Great for entertaining without the stress.

Ingredients

4 large yellow onions, thinly sliced

2 tablespoons unsalted butter

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup dry sherry

6 cups beef broth

1 bay leaf

1 baguette, sliced

2 cups Gruyère cheese, grated

2 tablespoons fresh parsley, chopped for garnish

Step-by-step Instructions

1. Heat butter and olive oil in a skillet over medium heat. Add sliced onions and cook until caramelized, about 15-20 minutes.

2. Add minced garlic, thyme, rosemary, salt, and pepper to the skillet, cooking for an additional 2 minutes.

3. Transfer onion mixture to a slow cooker. Pour in sherry, beef broth, and add the bay leaf.

4. Cover and cook on low for 6-8 hours, or until the flavors meld beautifully.

5. Preheat oven to 350°F. Arrange baguette slices on a baking sheet and toast for 5 minutes until crisp.

6. Ladle soup into oven-safe bowls, top with toasted baguette slices and a generous amount of Gruyère cheese.

7. Place bowls on a baking sheet and bake until cheese is bubbly and golden, about 10 minutes.

8. Remove from oven, garnish with fresh parsley, and serve hot.

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