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Before I started testing this recipe I had eaten French onion soup exactly one time in my life. I was on my honey moon at a nice restaurant and it was the cheapest thing on the menu (which I ordered because we were young and broke). Only one thought ran through my mind: why has this never been in my life before now?
I had never thought to try French onion soup for one basic reason; it has onions in it. Onions and I have a bit of a love/hate relationship. I know that they are jam packed with flavor but I STRUGGLE with their texture. When I made this soup I decided to blend it all up so it would be smooth and creamy and free of the slimy onion texture.. It turned out even better than I thought it would; my kids even ate it!
The bowls that the soup is in in these photos are pretty big. I used two slices of sourdough bread and about 1/4 cup of cheese on top. You can adjust this to be proportionate to the size of the bowls that you’re using. If you’re serving it as an appetizer, use a slice or two of a skinny baguette. OR if you don’t have any oven safe bowls, just make a few open-faced grilled cheeses on a skillet and place them on top of the soup. It’s good either way!
Now, I’m sure you’re bored of me blabbing about soup and bread and cheese. It’s much more exciting to consume it. So toss those onions in the slow cooker and get your soup on.
Tools used in this recipe
French Onion Soup
Smooth and creamy french onion soup layered with crusty bread and loaded with cheese
- 4 small yellow onions
- 1/2 cup butter
- 1 clove garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sage
- 32 onces beef broth
Slice onions into quarters and spread on the bottom on a slow cooker
Add the butter and spices into the slow cooker and cook on low for 6-7 hours
Turn the slow cooker to high, add the beef broth and let cook for an additional 30-45 minutes
Poor the mixture into a blender and blend until smooth
Serve the soup into oven safe bowls
Place a slice of french bread and a handful of mozzarella cheese on top of the soup
Broil for 5 minutes or until the cheese is brown and bubbly