Slow Cooker,French Onion Soup/ recipe share

Serves: 4-6

Prep Time: 3 minutes

Cook Time: 17-20 hours 


  • 3 lbs yellow onions, julienned
  • 2 tbsp unsalted organic, grass-fed butter, melted
  • 2 tbsp extra virgin olive oil
  • 2 ½ teaspoons kosher salt
  • freshly ground black pepper to taste
  • 2 sprigs fresh thyme
  • ¼ cup balsamic vinegar
  • 8 cups beef broth or vegan broth
  • optional: ⅓ cup brandy
  • 4 to 6 whole grain or gluten-free baguette slices, toasted (1 slice per bowl)
  • 1 ⅓ to 2 cups grated Gruyere cheese or nutritional yeast (⅓ cup per bowl)


  1. Add onions, butter, olive oil, salt, and black pepper to a large slow cooker.
  2. Set the slow cooker to low and cook overnight or for 10-12 hours.
  3. Add the broth, balsamic vinegar, and fresh thyme. Cover and continue cooking on low for an additional 6 to 8 hours.
  4. Season to taste with additional salt and pepper. (Optional: add brandy)
  5. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius).
  6. Spoon the soup into oven-safe bowls. Place the bowls on a baking sheet and top with a baguette slice and the cheese or nutritional yeast.
  7. Bake for 20 to 30 minutes, or until the cheese is completely melted.
  8. Broil for 2 to 3 minutes to brown the cheese. Remove from the oven and let cool for 5 minutes before serving

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