Warm, Cozy, Flavorful!
This French Onion Soup recipe is one of my favorites during the winter months. This recipe takes a while due to caramelizing the onions but I promise it is worth the wait. Plus your house will smell amazing while waiting for the onions to finish.
Which Onions to Use?
For French Onion Soup I use yellow onions. Yellow onions are mild and sweet, making them ideal when you need caramelized onions in a recipe. If you don’t have yellow onions on hand you can use white onions instead. White onions are also pretty sweet and mild. My last choice would be red onions. Red onions are much stronger than yellow or white and are more bitter than sweet.
What Kind of Bread to Use?
My favorite bread to use for French Onion Soup is classic French bread. I slice a loaf into thick slices and then cut the slices into bite-sized cubes. While the soup is simmering I lightly toast the bread cubes. If you don’t toast them first the bread becomes soggy very fast.
I have also tried this recipe with cubed and toasted pumpernickel bread. The flavor of the pumpernickel with the soup was incredible!
French Onion Soup
- 1 Crockpot
- 3 Yellow onions large, sliced
- 3 Tbsp Unsalted butter
- 1/4 cup Extra virgin olive oil
- 1/2 tsp Sea salt plus more to taste
- 4 cups Beef stock
- 1 cup White wine
- 2 Tbsp Dry sherry
- 1 Tbsp All-purpose flour
- 1/2 tsp Freshly ground black pepper
- 3/4 cup Gruyere cheese shredded
- 3/4 cup Swiss cheese shredded
- French bread cut into bite size cubes
- Fill a slow cooker with the sliced onions and butter. Pour the olive oil over the onions. Sprinkle the salt on top and mix well.
- Cover and allow the onions to cook on high heat for approximately 7 hours until caramelized.
- Pour the beef stock into a saucepan and warm over low heat.
- Once the onions are caramelized, transfer them to a pot. Add in the wine and sherry. Then bring this mixture to a boil. Stir in the flour and allow the mixture to cook for 1 minute.
- Slowly pour the warm beef stock, black pepper, and salt to taste into the onion mixture and stir. Allow the soup to boil for 10 minutes.
- While the soup is boiling heat a pan over medium heat and toast the cubed bread.
- Heat the broiler and arrange ovenproof bowls on a baking sheet. Ladle the soup into the bowls and top with the toasted bread cubes. Sprinkle each bowl generously with the shredded cheese.
- Broil for about 2 minutes, watching carefully, until cheese is melted and slightly browned. Enjoy immediately.
- Beef stock and beef broth can be used interchangeably with this recipe. However, if you have access to beef stock I’d recommend using that due to the richer flavor.
- The best beef stock use would be homemade! You can use store bought beef stock, just be sure to taste it before you cook with it. If you don’t like it, don’t use it!
- You can omit the wine and sherry if you prefer. While this soup still tastes great with the wine and sherry, you might want to add in 1-2 Tbsps of Worcestershire sauce instead.
- I also love this soup with cubed and toasted pumpernickel bread instead of French bread. Give it a try!