French Onion Soup with Gruyère
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 4 large yellow onions, thinly sliced
- 4 tablespoons butter
- 6 cups beef broth
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Gruyère cheese
Instructions
- Add the sliced onions and butter to the slow cooker and stir until the onions are coated.
- Pour in the beef broth, then add the garlic, thyme, bay leaves, salt, and pepper.
- Stir everything together, cover the slow cooker, and cook on low for 8 hours until the onions are very soft.
- Remove and discard the bay leaves before serving.
- Ladle the soup into four bowls and divide the shredded Gruyère evenly across the top of each bowl.
Notes
For a deeper onion flavor, slice the onions as evenly as possible so they soften at the same rate. The cheese melts best when added right after cooking while the soup is still hot. Leftovers store well in the fridge for three days and reheat gently on the stovetop without losing texture.
Course: Soup
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board