Easy Crock Pot French Onion Soup
Enjoy this easy rich and indulgent soup perfect for any occasion!
Equipment
- 1 Slow cooker
- 1 Large pan
- 1 Knife or mandolin
- 4 Oven safe bowls
Ingredients
Soup
- 6 Large onions
- 3 tbsp salted butter
- 4 Boneless, skinless chicken breasts
- 1 tbsp Minced garlic
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp Sea salt
- 1 tbsp Balsamic vinegar
- 2 tsp Apple cider vinegar
- 2 Bay leaves
- 1 Parmesan rind
- 6 cup Beef broth
Topping
- Slices of baguette
- 1 1/2 cup Grated Gruyère cheese or Swiss cheese
- Optional chopped thyme
Instructions
Soup
- Brown chicken on both sides in a pan with oil. Remove from heat and let rest until onions are ready.
- In a large skillet over medium heat, melt the butter. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown (about 20-30 minutes). You want the onions to be deeply browned for that classic French onion flavor. Note: If you’re short on time, cook the onions the night before.
- Add the caramelized onions, minced garlic, all vinegars, beef broth, and all spices to the crock pot. Stir everything together to combine. Nessle chicken just under the liquid near the top.
- Cover and cook on low for 8 hours or on high for 5 hours. The chicken should be tender and easily shredded.
- About 30 minutes before serving, remove the chicken from the slow cooker, shred it with two forks, and return it to the soup.
Topping and finishing
- Preheat your oven to broil. Once done portion the soup into oven safe bowls. Place a slice of toasted baguette on top of each bowl, and sprinkle generously with grated Gruyère cheese.Place the bowls under the broiler until the cheese is melted, bubbly, and golden brown.
- Carefully remove the bowls from the oven (they’ll be hot!), and garnish with a sprinkle of fresh thyme or parsley if desired. Serve immediately.