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Zoe’s 24 Hour French Onion Soup

Yields10 Servings

Not your Mama's French Onion Soup

 4 Vidalia Onion
 3 tbsp Butter
 1 tbsp Olive Oil
 6 cups Beef Stock, or Vegetable Stock (if Vegetarian or Vegan)
 2 tsp Thyme
 3 tsp Kosher Salt
 2 tsp Black Pepper
 2 tbsp Balsamic Vinegar
 1 cup Shredded Gruyere Cheese or Baby Swiss
 Bread of Your Choice
1

The night before you want to serve the soup, slice the onions about 1/4" thick in half rounds.

2

In a crockpot, add the butter and olive oil and then all the cut onions. Stir to combine. Add 1 tsp of the salt. Place the crockpot on low and let the onions cook over night, 12-14 hours.

3

Around 12-1pm the next day, add stock, balsamic vinegar, salt, pepper, and thyme and turn the crockpot to high for the remaining hours. It's okay if the soup cooks for a little more, or a little less than 24 hours.

4

Grate the gruyere or baby swiss cheese and toast your sliced bread of choice in a toaster, or in a pan on the stove.

5

Turn on the broiler in your oven.

6

Ladle soup into oven safe ramekins, add some cheese, then your toast and then more cheese. Place the ramekins on a baking sheet and place under broiler.

7

Watch carefully, the broiling will only take about 2-3 minutes. Remove from oven and serve immediately.

Nutrition Facts

10 servings

Serving size

1