Ingredients:

  • 4 large onions, thinly sliced (approximately 1 kg)
  • 2 tablespoons unsalted butter (30 g)
  • 2 tablespoons olive oil (30 ml)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme (1 g)
  • 1 bay leaf
  • 6 cups beef broth (1.4 liters) or vegetable broth for a vegetarian option
  • 1 cup dry white wine (240 ml) or omit for non-alcoholic version
  • Salt, to taste
  • Black pepper, to taste
  • 1 French baguette or crusty bread
  • 2 cups grated Gruyère cheese (200 g) or a mix of Gruyère and Swiss cheese

Instructions:

  1. Caramelize onions by heating butter and oil in a sauté pan over medium heat. Add onions and cook until golden brown and caramelized (about 20-30 minutes).
  2. Transfer caramelized onions to the crockpot. If skipped, add sliced onions directly.
  3. Add minced garlic, thyme, bay leaf, beef broth, and white wine (if using) to the crockpot. Season with salt and pepper.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally if possible; the soup is done when the onions are tender.
  5. About 30 minutes before serving, preheat oven to 375°F (190°C). Slice baguette into 1-inch pieces and toast until golden.
  6. Ladle soup into oven-safe bowls, top with toasted bread, and sprinkle grated cheese. Broil until cheese is bubbly and golden.
  7. Enjoy your delicious Crockpot French Onion Soup!