Slow Cooker Beef Onion Soup
A comforting and rich slow cooker beef onion soup made with tender beef, caramelized onions, and savory broth, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
2 pounds beef chuck roast, cut into 1-inch cubes
6 large yellow onions, thinly sliced
4 cloves garlic, minced
6 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon cornstarch
2 tablespoons cold water
6 slices French bread, toasted
1 1/2 cups shredded Gruyère cheese
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add sliced onions and cook over medium heat, stirring occasionally, until caramelized and golden brown, about 15 minutes.
Add minced garlic to the onions and cook for an additional 1 minute until fragrant.
Transfer the caramelized onions and garlic to the slow cooker with the beef.
Pour beef broth into the slow cooker.
Add Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
Season with salt and freshly ground black pepper to taste.
Stir all ingredients gently to combine.
Cover and cook on low for 6 hours, or until beef is tender.
About 15 minutes before serving, remove bay leaves.
In a small bowl, mix cornstarch and cold water to create a slurry.
Stir the slurry into the soup to thicken slightly.
Cover and cook on high for an additional 10-15 minutes until soup thickens.
Preheat the oven broiler.
Ladle soup into oven-safe bowls.
Place one toasted French bread slice on top of each bowl of soup.
Sprinkle shredded Gruyère cheese evenly over the bread.
Place bowls on a baking sheet and broil in the oven until cheese is melted and bubbly, about 2-3 minutes.
Carefully remove from oven and serve immediately.