Pioneer Woman Crockpot French Onion Soup

The Pioneer Woman Crockpot French Onion Soup is made with caramelized onions, beef broth, butter, garlic, thyme, and a splash of Worcestershire sauce, all slow-cooked to perfection. It has a rich, velvety texture with deep, savory flavors. Named for its French origins, it’s topped with toasted bread and gooey melted cheese.

Ingredients:

• 4 large onions, sliced thinly
• 4 tablespoons butter, melted
• 6 cups beef broth, warmed
• 2 cloves garlic, minced
• 1 teaspoon thyme, dried
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt, adjusted to taste
• ½ teaspoon black pepper, freshly ground
• 1 baguette, sliced thick
• 2 cups Gruyère cheese, shredded

How To Make Pioneer Woman Crockpot French Onion Soup

1. Sliced onions should be sautéed in butter for about 20 minutes over medium heat, or until golden brown.
2. Stir in the thyme and garlic until fragrant, about 1 minute.
3. Pour the heated beef stock into the crockpot after adding the onions.
4. Add salt, pepper, and Worcestershire sauce.
5. To allow the flavors to emerge, cover and cook on low for 6 hours.
6. Toast and slice the baguette at 375°F for approximately 10 minutes, or until crisp.
7. Place toasted baguette pieces on top of the soup after ladling it into ovenproof bowls.
8. Top each bowl with a liberal amount of shredded Gruyère.
9. In the oven, broil for two to three minutes, or until the cheese is golden and bubbling.
10. After five minutes of cooling, serve it warm and savor every delicious, cheesy bite!

Pioneer Woman Crockpot French Onion Soup Recipe Tips:

• Traditional French Red Wine and Onion Soup. create half a cup of red wine to create even more delicious, rich depth. Deglaze the pan with the wine when the onions have caramelized, then simmer for three minutes. This phase brings out the strong flavors of the soup. For optimal flavor, select a dry red such as Cabernet Sauvignon. The beef broth’s rich, velvety texture is a result of the wine’s exquisite blending. For a classy twist, serve it with melted Gruyère and a crusty baguette. Every morsel is warm and decadent!
• Heavy Cream in Creamy French Onion Soup. Make a smooth, creamy treat out of the classic recipe. Once the soup is slowly simmering, add ½ cup of heavy cream. To achieve a rich, velvety texture, thoroughly stir. Each spoonful is extremely smooth because the cream balances the strong, savory flavors. For a thick, melted topping, use freshly grated Swiss cheese or Gruyère. For the ultimate comfort meal experience, serve it over toasted, buttered bread. This version retains all the rich, oniony flavor while adding a luxury touch.
• French Mushroom and Onion Soup. To enhance the umami taste, include 1½ cups of chopped mushrooms. To achieve a more complex and earthy flavor, sauté them with the onions. The mushrooms wonderfully mix into the creamy soup as they absorb the butter and thyme. The soup is heartier and even more enjoyable because of this innovation. For a gourmet touch, serve it with melted Swiss cheese and toasted garlic bread. The addition of mushrooms gives it a meaty texture without sacrificing its cozy warmth, making it a great vegetarian choice.

How To Store & Reheat Leftovers?

1. In The Fridge: Let the soup cool completely before storing it in an airtight container. Refrigerate for up to four days. Keep the bread and cheese separate to maintain texture
2. In The Freezer: Pour the cooled soup into freezer-safe containers, leaving space for expansion. Freeze for up to three months. Store bread and cheese separately.
3. To Reheat: Reheat the soup on the stovetop over medium heat until hot. Toast the bread separately, then melt cheese under the broiler.

Pioneer Woman Crockpot French Onion Soup Recipe Nutrition Facts

Protein: Delivers about 25–30 grams of protein per batch, mainly from beef broth and cheese.
Carbohydrates: Provides 100–120 grams of carbs, mainly from onions and baguette slices.
Fats: Contains 60–70 grams of fat, primarily from butter and cheese.
Fiber: Supplies around 6–8 grams of fiber, mostly from onions and whole-grain bread if used.
Calcium: Offers about 600–700 mg of calcium, thanks to Gruyère cheese.
Iron: Provides roughly 5–7 mg of iron, coming from beef broth and onions.
Vitamin C: Contains about 15–20 mg of vitamin C, mostly from onions.
Vitamin A: Supplies approximately 500–600 IU of vitamin A, mainly from butter and cheese.
Potassium: Delivers 600–800 mg of potassium, sourced from onions and broth.
Sodium: Contains around 1,500–1,800 mg of sodium, depending on broth and cheese choices

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