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French Onion Soup with Gruyere Croutons
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Broiler

Ingredients
  

  • 4 large yellow onions, thinly sliced
  • 3 tablespoons butter, cut into pieces
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small baguette, cut into 8 slices
  • 1 cup shredded Gruyere cheese

Instructions
 

  • Place the sliced onions in the slow cooker and scatter the butter pieces over them.
  • Pour in the beef broth, then add the thyme, bay leaves, salt, and pepper.
  • Cover and cook on low for 8 hours, stirring once halfway through if possible.
  • When the soup is nearly done, arrange the baguette slices on a baking sheet and top each with shredded Gruyere.
  • Broil the topped slices for 1 to 2 minutes until the cheese melts and bubbles.
  • Remove the bay leaves from the soup, then ladle it into bowls and float two croutons on top of each serving.

Notes

For deeper onion flavor, let the slices cook the full eight hours on low rather than switching to high. If the broth tastes mild at the end, stir in a splash more salt before serving. Keep the croutons separate until the last moment so they stay crisp instead of soaking up too much liquid. Leftovers store well in the fridge for two days, but reheat the soup gently and add fresh croutons when you serve it again.
Course: Soup
Cuisine: French
Equipment: Slow Cooker, Baking Sheet, Broiler