This Slow-Cooker Fall Soup Is So Good, Readers Say They’ll ‘Never Make It Any Other Way’

I don’t find out about you, however fall is my favorite season with regards to cooking. Maybe it’s as a result of I grew up on my mother’s zuppa toscana and my dad’s gumbo, however fall has at all times felt just like the ultimate season for comfort food. If you default to a cozy soup the second the calendar strikes September like I do, I encourage you to tug out the gradual cooker and take a look at our longstanding reader favourite: French onion soup. As you could know, caramelizing onions is notoriously tedious and time-consuming, however this model lets the gradual cooker do the be just right for you. The completed product is topped with Gruyère cheese bread and thyme leaves. And if that’s not sufficient to persuade you, simply take it from our readers. One fan raves, “Easiest way to make French onion soup, and it’s so delicious. I will never make it any other way.”

Slow-Cooker French Onion Soup

What Is French Onion Soup, Anyway?

Also known as soupe à l’oignon gratinée, French onion soup is a classic dish made with rich beef broth and soft caramelized onions. It’s one of those dishes many Southerners love but rarely attempt at home (because babysitting a pot of onions on the stove really isn’t all that fun). But once you remove that step from the equation, the rest is rather simple.

How To Make Slow-Cooker French Onion Soup

Our recipe calls for minimal ingredients and only 15 minutes of active prep time. You’ll need Vidalia onions, unsalted butter, kosher salt, black pepper, granulated sugar, thyme sprigs and leaves, bay leaves, low-sodium beef broth, and a splash of sherry vinegar. Top each serving with rich, nutty Gruyère cheese melted over baguette slices (or swap in another bread, or croutons if you prefer).

Like all the best slow-cooker recipes, this one is make-ahead friendly. Prepare the soup up to three days in advance, then cool and refrigerate it until you’re ready to serve. Simply reheat in the slow cooker or on the stovetop until piping hot, then finish with bread, and broil as directed. This soup can also be frozen for up to three months. Thaw in the refrigerator overnight, then reheat and serve as directed.

What Readers Are Saying

When our recipes take off, we have our readers to thank. Here’s what reviewers are saying about this easy-to-make comfort meal:

• “I loved this soup. I have always made it the traditional way. No more.”

• “I was pleasantly surprised the onions got beautifully caramelized in the 7 hours I was out of the house and everything came together effortlessly in the end. The soup had a deep, rich color and intensely delicious flavor. I don’t think I’ll ever babysit a pot of onions again. Thank you for this recipe that will go into our rotation!!”

• “Restaurant quality. Follow directions to a T. We really enjoyed it, and I loved doing it in a crockpot and having the day free to do other things. It’s a keeper in this house.”

• “This recipe is brilliant! Caramelizing the onions in the slow cooker worked fabulously. This was as satisfying and delicious as any I’ve had in a restaurant.”

• “Easiest way to make French onion soup, and it’s so delicious. I will never make it any other way. I just used sweet yellow onions.”

Read the unique article on Southern Living