Mohamed Shili Pioneer Woman Crockpot French Onion Soup uses yellow onions, butter, dry white wine, chicken broth, beef broth, garlic, Worcestershire sauce, French bread, and Gruyere cheese. This savory Crockpot French Onion Soup recipe creates a comforting dinner that takes about 8 to 16 hours to prepare and can serve up to 6 people.
Pioneer Woman Crockpot French Onion Soup Ingredients
- 4 large or 6 small/medium yellow onions
- 1 stick (1/2 cup) butter
- 1 generous cup of dry white wine (optional)
- 4 cups low-sodium chicken broth
- 4 cups beef broth
- 2 cloves garlic, minced
- Worcestershire sauce (a couple of dashes)
- French bread or baguette slices
- Gruyere cheese, grated (can substitute with Swiss, Asiago, Mozzarella, Pecorino Romano, or a combination)
How To Make Pioneer Woman Crockpot French Onion Soup
- Prepare the onions: Thinly slice the onions. In the crockpot, mix the onions with the melted butter. Set to cook on low for 6-8 hours or on high for 3-4 hours until onions are soft and caramelized.
- Add wine and broths: If using, pour the wine into the crockpot and set it on high for 30 minutes to reduce slightly. Add chicken and beef broth and continue to cook on low for 6-8 hours or high for 3-4 hours.
- Season the soup: Stir in the minced garlic and a few dashes of Worcestershire sauce. Season with salt and pepper to taste.
- Prepare the bread and cheese: Butter the bread slices and broil until crispy. Grate the Gruyere cheese or your choice of substitution.
- Assemble and serve: Place a slice of crispy bread in each soup bowl. Top generously with grated cheese. Broil until the cheese melts and bubbles. Serve the soup hot.
Recipe Tips
- Use proper broth ratios: To balance the flavors, use equal parts of chicken and beef broth as the base for your soup. This combination enhances the depth of the soup.
- Optimize onion caramelization: To achieve deep caramelization without burning, check and stir the onions every couple of hours during the low-heat cooking process.
- Select the right wine: If you choose to use wine, opt for a dry white wine like Sauvignon Blanc or Chardonnay to add a slight acidity and richness.
- Cheese matters: For the best melting and flavor, use freshly grated Gruyere cheese over pre-shredded options, as it melts more evenly and provides a smoother texture.
- Enhance with herbs: Consider adding a bay leaf or a sprinkle of thyme to the crockpot during the last hour of cooking to infuse the soup with aromatic herbal notes.
What To Serve With Crockpot French Onion Soup
Serve your French Onion Soup with a crisp apple and walnut salad, roasted Brussels sprouts, a side of sautéed mushrooms, steamed green beans, and a tangy beetroot carpaccio.
You can also pair it with a refreshing cucumber dill salad or a warm lentil pilaf with hints of garlic and onion.
How To Store Crockpot French Onion Soup
To Refrigerate: Let the soup cool to room temperature before transferring it to an airtight container. This will help maintain its flavor and prevent contamination. Store in the refrigerator for up to 5 days.
To Freeze: Cool completely and store in freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months.
How To Reheat Crockpot French Onion Soup
In The Oven: Preheat your oven to 350 degrees Fahrenheit. Pour the soup into an oven-safe dish, cover with aluminum foil, and heat for about 20 minutes or until thoroughly warmed.
In The Microwave: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, allowing a corner to vent. Heat on high for 3-4 minutes, stirring halfway through.
In The Air Fryer: Although not conventional for soup, you can reheat bread topped with cheese in the air fryer at 360 degrees Fahrenheit for about 3 minutes, or until the cheese is bubbly and the bread is crisp.
Pioneer Woman Crockpot French Onion Soup Nutrition Facts
- Calories: 400 kcal
- Carbohydrates: 30g
- Protein: 16g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 50mg
- Sodium: 900mg
- Potassium: 300mg
- Fiber: 3g
- Sugar: 8g
Frequently Asked Questions
Is it necessary to use wine in the soup?
No, adding wine is optional. Wine can enhance the soup’s flavor with acidity and depth, but the soup will still be tasty and full-bodied without it.
What type of onions are best for French Onion Soup?
Yellow onions are preferred for their perfect balance of sweet and savory flavors. They caramelize well, which is essential for developing the soup’s deep, rich flavor.
Can I use only one type of broth for this soup?
Yes, you can use only one type of broth, either chicken or beef, if you prefer. Using one type of broth will slightly alter the flavor profile but will still yield a delicious soup. Make sure the total broth volume remains the same.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Chicken Tortilla Soup
- Pioneer Woman Slow Cooker Broccoli Cheese Soup
- Pioneer Woman Prime Rib Soup
Pioneer Woman Crockpot French Onion Soup
Description
Pioneer Woman Crockpot French Onion Soup uses yellow onions, butter, dry white wine, chicken broth, beef broth, garlic, Worcestershire sauce, French bread, and Gruyere cheese. This savory Crockpot French Onion Soup recipe creates a comforting dinner that takes about 8 to 16 hours to prepare and can serve up to 6 people.
Pioneer Woman Crockpot French Onion Soup Ingredients
How To Make Pioneer Woman Crockpot French Onion Soup
- Prepare the onions: Thinly slice the onions. In the crockpot, mix the onions with the melted butter. Set to cook on low for 6-8 hours or on high for 3-4 hours until onions are soft and caramelized.
- Add wine and broths: If using, pour the wine into the crockpot and set it on high for 30 minutes to reduce slightly. Add chicken and beef broth and continue to cook on low for 6-8 hours or high for 3-4 hours.
- Season the soup: Stir in the minced garlic and a few dashes of Worcestershire sauce. Season with salt and pepper to taste.
- Prepare the bread and cheese: Butter the bread slices and broil until crispy. Grate the Gruyere cheese or your choice of substitution.
- Assemble and serve: Place a slice of crispy bread in each soup bowl. Top generously with grated cheese. Broil until the cheese melts and bubbles. Serve the soup hot.
