A delightful and hearty French Onion Soup made conveniently in a slow cooker, perfect for cozy evenings.
Heat the canola oil in a large skillet over medium heat.
Ensure the oil is hot before adding the onions to start the caramelization process.
Add the sliced onions and salt to the skillet. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes.
Stir the onions frequently to prevent burning and ensure even caramelization.
Sprinkle the flour over the onions and stir well. Cook for an additional 2 minutes to remove the raw flour taste.
Cook the flour thoroughly to avoid a raw taste in the soup.
Transfer the onion mixture to the slow cooker. Add the thyme sprigs, black pepper, and chicken broth. Stir to combine.
Ensure the broth covers the onions for even cooking.
Cover and cook on low for 8 hours or on high for 4 hours.
Cooking on low heat allows the flavors to meld beautifully.
Preheat the oven to 375°F. Place the baguette slices on a baking sheet and sprinkle with grated cheese. Bake until the cheese is melted and bubbly, about 5 minutes.
Use a broiler for a quicker melt and a golden finish.
Ladle the soup into bowls and top each serving with a cheese-topped baguette slice.
Serve immediately to enjoy the crispy topping and hot soup.
