French onion soup is my go-to soup when I don’t feel good. For some reason, I prefer it to chicken noodle soup.
I recently discovered, thanks to Sunny Anderson on The Kitchen, that you can caramelize onions in the slow cooker. Let me tell you, it is a GAME CHANGER! It takes about 20 hours to get a pot of french onion soup from start to finish, but it saves you the stress of standing over a pot of onions and running the risk of burning onions. Also, who wants to spend time watching and stirring onions in a pot when you don’t feel good and you could nap on the couch instead?
Slice about 2-3 pounds of yellow or sweet onions and place them in a crockpot, along with a tablespoon of butter and a tablespoon of olive oil, along with a pinch of salt and pepper.
Set it on low for about 12 hours. So, ideally, start this process the night before you want to eat dinner so that the onions can caramelize overnight.
In the morning, add the rest of the ingredients so that the soup can get all delicious while you are at work, or binging tv on the couch nursing your ailment.
Slow Cooker French Onion Soup
- Slow Cooker
- 2-3 lbs. sweet or yellow onions thinly sliced
- 1 tbsp. olive oil
- 1 tbsp. butter
- pinch of salt and pepper
- 1 bay leaf
- 1 tsp. dried thyme
- 1/4 c. balsamic vinegar
- 6 c. beef or vegetable broth
- 1/2 baguette thickly sliced
- sliced provolone cheese to top
- Add onions, butter, olive oil, salt and pepper to a slow cooker on low for 12 hours, or overnight.
- After 12 hours, add the remainder of the soup ingredients and stir to combine. Set on low for another 6 hours.
- Preheat the oven to broil and toast the baguette slices.
- To serve the soup, spoon in an oven-safe bowl, top with a baguette crouton or two, and a slice or two of provolone cheese.
- Place bowl under broiler to melt the cheese.