French Onion – Crock Recipe
Slow braised caramelized onions, beef broth, red wine topped with housemade croutons & bubbly cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Caramelize the Onions
In a large skillet or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently until they become soft and caramelized, about 30-40 minutes.
- 2
- 3
Add Broth and Seasonings
Add the beef broth, thyme, bay leaves, salt, and pepper to the pot. Stir to combine and bring to a gentle simmer.
- 4
Slow Cook
Cover the pot and let it simmer on low heat for 1 to 1.5 hours to deepen the flavors.
- 5
Prepare Croutons
While the soup is simmering, preheat your oven to 350°F (175°C). Slice the baguette into 1-inch pieces and arrange them on a baking sheet. Toast in the oven for about 10-15 minutes until golden.
- 6
Assemble and Serve
Once the soup is ready, remove the bay leaves. Ladle the soup into oven-safe bowls, top with croutons and sprinkle the Gruyère cheese generously on top. Place under the broiler for 3-5 minutes until the cheese is bubbly and golden.