This recipe takes longer to cook, but it’s worth the wait. I like dunking a loaf of crusty bread into the onion soup broth or even adding some croutons for extra crunch. What makes this version so special is that you don’t have to continuously stir, like you would if you were to make it on the stovetop. This is an easy way to re-create the classic.
Ingredients
- 3 pounds onions, sliced
- 4 tablespoons (½ stick) unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper, plus more as needed
- 3 fresh thyme sprigs
- 2 bay leaves
- 10 cups beef broth
- 3 tablespoons dry sherry (optional)
- 12 baguette slices
- 1 cup shredded Gruyère cheese
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Place the onion slices in the slow cooker. Stir in the butter, olive oil, salt, and pepper. Cover and cook on Low for 12 hours. The onions will be golden brown, very fragrant and soft.
- Stir in the thyme sprigs, bay leaves, beef broth, and sherry, if using. Cover and cook on Low for 6 to 8 hours more.
- Remove the bay leaves and ladle the soup into crocks.
- Preheat the broiler. Top the baguette slices generously with cheese and broil for 2 to 3 minutes until the cheese is melted and bubbling.
- Top each bowl with two slices of toasted bread, sprinkle with pepper, and serve immediately.