Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 4 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1/2 cup dry white wine
- 6 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- Caramelize the onions in a skillet with butter, olive oil, salt, pepper, and sugar for 15 minutes.
- Transfer onions to the slow cooker. Add garlic, Worcestershire sauce, wine, broth, thyme, and bay leaf. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Toast baguette slices in the oven at 375°F for 5-7 minutes.
- Remove thyme and bay leaf from the soup. Ladle soup into bowls, top with toasted baguette and cheese. Broil for 2-3 minutes until cheese is bubbly.
Notes
- Use yellow onions for best caramelization.
- Beef broth enhances flavor, but chicken broth works too.
- Dried thyme can replace fresh thyme.
- Substitute white wine with sherry or omit if needed.
- Prep Time: 20 mins
- Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH)
- Category: Soup
- Method: Slow Cooker
- Cuisine: French
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg