French Onion Soup is one of my favorite soups in the world. Perhaps it’s because it’s typically topped with crusty bread and lots of cheese, which are also some of my favorite things. This White Bean French Onion Soup is filled with flavorful caramelized onions, earthy oregano, thyme, and lots of veggie broth for a soothingly delicious soup that’s perfect for cooler fall months.
To start, I mince three large onions and place them in my slow cooker with a dash of kosher salt and some butter.
I cook the onions on high for about three hours until they’re caramelized.
I add in two quarts of vegetable broth, three cans of drained and rinsed white beans, a teaspoon of oregano, a teaspoon of thyme, and cook the soup on high for another three hours.
While it cooks away in the slow cooker, the house smells amazing. All the spices and onion marrying together makes my mouth water! When the soup is ready to serve, I ladle it out into bowls and top it with croutons and loads of parmesan cheese.
- 3 large onions, finely minced
- 1/2 teaspoon kosher salt
- 1/4 cup butter, sliced
- 3 cans (16 ounces each) white beans, drained and rinsed
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 2 teaspoons thyme
- 6 cups vegetable stock
- croutons, for toppings
- shredded parmesan cheese, for toppings
- Add onions, salt, and butter to slow cooker and cook on high for three hours, stirring once halfway through.
- Add beans, oregano, pepper, thyme, and vegetable stock, stir and cover, cooking on high for another three hours.
- Serve with croutons and cheese on top. Garnish with fresh thyme.