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It’s another video day!!
Are you happy?!? I’m happy, but slightly sad because this is the last video for a couple of weeks. My number one video guy is off at school doing the whole college thing. We filmed all the previous videos that have been on the site this month, the week before Kai left for LA…it was craziness. Videos are so much work and so hard, at least for me. Like so, so, SO hard, but I have absolutely loved making them for you guys, and am excited to film a whole bunch more when Kai comes home for Thanksgiving break…meaning there will be videos in December!
Perfect cause you know, that’s my very favorite month of the year! I am pumped!
And clearly my excitement for the holidays is already through the roof. Don’t hate me, just love me for my enthusiasm…it doesn’t come out all that much, so take it while you can! 🙂
So today’s recipe and video are this pretty soup! I mean, it’s crockpot french onion soup! It really doesn’t get too much easier, as you will see in the video!
SIDE NOTE: the brother (Malachi/Kai) and I are having a hard time finding music for these videos. Any video pros out there who have suggestions?? They would be so, very much appreciated!
I feel like simple and easy and no fuss is really welcomed on a Monday. I mean, I get it. Monday is the worst, but I also feel like we can make it the best it can be with this soup. Yes, we can!!
Hello, cheesy french toast?
So I know all french onion soup has cheese melted over toast, but my toast is special because it’s actually french toast. Like egg dipped french bread fried in a skillet with butter and parmesan cheese.
Then the bread gets placed on top of the french onion soup and basically covered in Gruyère cheese. Oh yeah, I so went there… and I have no regrets. I am only giving us what our bodies are craving…cause you know I heard the rest of you guys are finally getting some cold weather too!
Anyone with any snow on the ground?!?
Basically, I have been consumed by cozy thoughts. I want all things cozy. Cozy clothes, cozy boots, cozy foods, cozy hats, cozy fires, oh and cozy candles! I love candles. I think my favorites are all the Fall Yankee Candles and then of course the Christmas Sugar Cookie Candles…which I do believe that everyone should have!
I actually really need to replenish my candle stock, does anyone have any new good fall candles I should try? Maybe even some early Christmas candles?? Please, let me know!
Ok, sorry, back to the soup. My mind is all over the place here! Monday – ugh, that’s just how it goes.
So I obviously I say all this in the video, but I kind of adore this Crockpot French Onion Soup, and using the crockpot method is such an awesome way to make it. I don’t know about you guys but sometimes the thought of standing over the stove and babysitting onions for 45 minutes sounds a little daunting. Letting the onions slow cook in my crockpot overnight just seems like the way to go. I swear, the crockpot does an AMAZING job of caramelizing those onions. All you have to do is throw them in and turn it on. Done and done.
I also used a pumpkin beer for my soup because I ran out of red wine…oopsies (better re-stock before the cousins show up for the holidays…cough, cough, Abby….cough, cough, Marge). I personally love the beer in this soup though, and I typically use it in place of wine when making french onion soup. If you think you’d prefer wine, go ahead and use wine, no biggie.
And then pour yourself a glass and wait for dinner to be ready. Mondays, they don’t always have to be brutal. Cheese, caramelized onions and a little booze – sounds pretty good!
And with that, I am out. Happy video watching, let me know what you think! 🙂
Crockpot French Onion Soup with Cheesy French Toast.
Servings: 6
Calories Per Serving: 971 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 tablespoons butter cubed
- 4 sweet onions thinly sliced
- 2 cloves garlic minced or grated
- 2 tablespoons brown sugar
- 1 tablespoon worcestershire sauce
- 1 1/2 tablespoons flour
- 1 cup of your favorite beer OR red wine
- 2 quarts beef broth
- 2 leaves bay
- 3-4 fresh thyme sprigs + more for serving
- large pinch of pepper
Cheesy French Toast
- 2 eggs
- 3/4 cup milk
- 1/4 cup grated parmesan cheese
- pinch of salt + pepper
- 6-8 slices thick cut french bread
- 2 tablespoons butter
- 8 ounces gruyere cheese shredded
Instructions
- To the bowl of your crockpot, add the butter, onions, garlic, brown sugar and worcestershire sauce. Stir everything together, cover the crockpot and cook on low for at least 8 hours or up to 14 hours. I like cooking the onions overnight while I sleep (note that I have noticed that all crockpots cook differently, if yours seems to cook fast, check the onions at 8 hours in to make sure nothing is burning).
- The next morning, stir the flour into the onions and then add the beer (or wine), beef broth, bay leaves, thyme and a good pinch of pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer and slower you can cook this the better. Taste and season with salt + pepper if needed.
- Just before you're ready to eat, make the french toast. In a shallow bowl, whisk together the eggs, milk, parmesan and a pinch of salt + pepper.
- Preheat the broiler to high.
- Heat a large skillet over medium heat and add the butter to melt.
- Submerge one piece of toast at a time into the egg mixture, allowing it to sit 30 seconds in the eggs. Remove and allow the excess to drip off back into the bowl. Place the toast on the hot skillet and cook until golden brown, about 3 minutes per side. Repeat with the remaining bread.
- Ladle the french onion soup into oven safe ramekins or bowls. Place 1-2 pieces of toast on top of the soup and cover with cheese. Place the ramekins on a baking sheet and place under the broiler for 30 seconds to 1 minute, or until the cheese is melted. WATCH close, the broiler works quick!
- Serve the soup with fresh thyme and enjoy hot, right out of the oven!
To Make this soup on the stove
- Heat a large heavy bottomed soup pot over medium-high heat and add the butter. Add the onions + brown sugar and cook about 10 minutes, stirring frequently, until softened. Add the worcestershire sauce and let it cook into the onions. Continue to slowly cook the onions until they are golden brown and caramelized, about 10-15 minutes.
- Once the onions have caramelized, add the garlic and cook 30 seconds, then stir the flour into the onions and add the beer (or wine), beef broth, bay leaves, thyme and a good pinch of pepper. Cover and cook over low heat for 30 minutes or until ready to serve. Taste and season with salt + pepper if needed. Continue with the french toast as directed above.
Did you see the cheese at the end though?!?! I mean, what?!? Wow, the BEST!
I did not even think to caramelize onions in the slow cooker. Game changer! Soup was delicious. I added some ras el hanout to give it a kick. Loved the idea of using savory French toast as a topper. Delicious!
Hey Justyna,
Thank you so much for giving the recipe a go, I am so glad you loved it! xTieghan
Can this recipe be modified to an instapot to decrease cooking time?
Hey Kim,
I have not tested this for the instant pot, so I really cannot advise you on the cooking times. If you would like to try, I recommend cooking the onions on high pressure for 20-30 minutes, then adding the remaining ingredients and cooking an addition 10-15. Again, I have not tested this so I can’t say for sure. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
We have made this four times AND froze leftovers and ate it later and there has never been a disappointing meal. I have sent this recipe to family and half my office, and even now after leftovers, I’m really sad I didn’t add this to my recipes to cook this week. I want more.
Thank you so much for trying this one, Tracy! I am really glad this turned out so well for you! xTieghan
Help! I started this last night and my onions released about 2 cups of water while cooking overnight. Is this okay? Should I remove some of the liquid or withhold some of the stock? Increase the amount of flour?
Hey Ashley,
I think you should be fine to follow the recipe as is:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hi. I’m making this tomorrow. Instead of cooking the onions overnight, can I crock pot the onions today, put them in fridge tonight and then continue with the rest of the recipe tomorrow?
Hey Tabitha,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you make this with mushroom or chicken broth instead of beef broth?
Hey Danielle,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am planning on making this tomorrow. If I double this recipe, do I need to cook this longer?
Hey Sarah,
Yes, if you double the recipe, you will need to double the cooking time as well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have my onions cooking for making this tomorrow. I am bothered a bit by how burnt the edges of the bread are in the photos (I hate anything burnt). Was this from the frying or the being under the broiler? I’ll have to be careful not to let mine burn. I just bought a set of the bowls for this and this will be my first time making the soup and also using the bowls. Wish me luck!
Hey Linda, the burnt bread is from the broiler. Just keep a close eye on it and cook to your liking. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made this soup this weekend. I made my own bone broth and just did some homemade garlic croutons instead of the French toast, but this recipe is the best. Thank you!
Thank you so much Lori! So glad this turned out so well for you! xTieghan
Just get rid of the music. Maybe ok at the beginning or the end, but not while you’re talking. It’s very distracting. In my opinion.
The recipe looks amazing and thanks for the tip for cartelizing the onions. Doesn’t the flour need to be cooked a few minutes? Does it have a raw flour taste.
HI! You should cook the flour for 1 minute. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Ça n’a rien à voir avec une soupe à l’oignon !
On ne met pas de farine ni de bière…
Non merci !
Hi Korin! I usually tend to put my own spin on the recipes and that is why! I hope you try this version! xTieghan
Julia Child taught us using flour and cognac. There are probably plenty in France who don’t even use broth! I think the votes are in and we all say “merci”.
If our oven doesn’t have a broiler is there a different way the get the cheese topping browned like that? Also, this recipe says 4 servings but 64 oz of liquid plus everything else seems like a lot more than 4! Is that accurate?
Thanks! Sarah
Hey Sarah, you can bake the cheese topping at 425 for 10 minutes or until the cheese is melted. Checking on the servings, but this will not feed more than 6-8 people max I would say. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Yankee has a Cranberry Peppermint candle that is my absolute favorite for the holidays! You should check it out! I rated your recipe even though I haven’t made it yet because I plan to this week, and everything from your site is always completely perfect. I’ve really pared down my food blog intake over the years, but yours is always one of my go-tos. Thank you for such great content! 🙂
I will check it out! That sounds amazing! Thank you so much Krista! xTieghan
Do you think this soup could be attempted in an instant pot? If so, how would you suggest going about it? So excited to make this
Hi Christine, I have not tested this for the instant pot, so I really cannot advise you on the cooking times. If you would like to try, I recommend cooking the onions on high pressure for 20-30 minutes, then adding the remaining ingredients and cooking an addition 10-15. Again, I have not tested this so I can’t say for sure. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi Tieghan!
Wanting to make this soup ASAP & wondering, should I use thick cut slices of baguette for the toasts or another variety of French bread? Can’t wait to try this!❤️
HI! I like to use thicker cut french bread. The traditional kind! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan