Slow Cooker French Onion Soup

There’s just something about a pot of French onion soup simmering away that makes the whole house feel cozy. This Slow Cooker French Onion Soup is my kind of comfort food, sweet, slowly caramelized onions simmered in a rich, savory broth and finished with crusty Gruyere bread topped with plenty of melty cheese. It’s the kind of old-fashioned, stick-to-your-ribs goodness that makes you want to curl up at the table with a big bowl. And since the slow cooker does most of the work, it’s an especially easy way to enjoy this classic soup at home.

Easy Slow Cooker French Onion Soup Recipe

When to serve it? Just about anytime you’re craving a bowl of something warm and comforting. I especially love serving this Slow Cooker French Onion Soup on chilly evenings, for a cozy Sunday supper, or alongside a sandwich or salad for an easy lunch. My little twist is adding a splash of Kitchen Bouquet. It gives the broth that beautiful, deep dark color and adds an extra layer of savory flavor that makes this soup taste like it has been simmering away all day. It’s a simple addition, but I think it makes all the difference.

Key ingredients you’ll need to make Crockpot French Onion Soup: (Scroll down for the full recipe and quantities.)

• Onions – Sweet Vidalia onions are the star of this soup.
• Butter and Oil – Unsalted butter or salted butter plus olive oil to caramelize the onions.
• Fresh Garlic – Minced garlic enhances the flavor.
• Flour – All purpose flour to coat the onions.
• Sugar – Light brown sugar helps caramelization.
• Liquid – Low sodium beef stock or beef broth thins the onion mixture.
• Worcestershire Sauce – For depth of flavor. You could also replace one tablespoon with a spoonful of dry sherry.
• Spices and Aromatics – Dried thyme, bay leaves, garlic salt and black pepper.
• Gruyere Croutons – French baguette, softened butter and shredded Gruyere cheese or aged cheddar cheese for serving.
• Garnish – Fresh parsley or thyme for garnishing.

How Do You Make Slow Cooker French Onion Soup Recipe

• Caramelize Onions – Melt butter with the olive oil add the onions, stir to coat with butter mixture then lower the heat. Cook uncovered until softened and beginning to turn golden brown.
• Add Garlic and Flour – To the onions add the garlic, brown sugar and flour over the onions, and stir to coat.
• Stock and Spices – Transfer onion mixture to the slow cooker. Pour in the beef stock and Worcestershire sauce, then add the dried thyme, bay leaves, garlic salt and black pepper. Stir to combine.
• Cooking French Onion Soup on High – Cover and cook on HIGH for 4–5 hours.
• Cooking French Onion Soup on Low – Cover and cook on LOW for 7-8 hours.
• Make the French Cheese Toast Just Before Serving – Slice baguette into 1/2-inch slices. Arrange on a parchment paper lined baking sheet pan slather each slice and top with shredded cheese. Place pan into the oven set to broil and toast until the cheese is melted and golden brown.
• Serve – Ladle the soup into bowls and top each serving with a cheesy toast.

Kitchen Equipment to Make French Onion Soup in the Crockpot

• 6 quart of similar size crockpot or slow cooker.
• Large skillet.
• Sharp knife and chopping board to prep the onions.
• Measuring cups and measuring spoons.
• Large sheet pan lined with parchment paper.
• Cheese grater.
• Ladle and soup bowls for serving.

Recipe Variations, Tips and Substitutions

• Onions – You can make french onion soup using yellow onions for an even stronger onion taste.
• Even Slicing for Even Cooking – Slice the onions fairly evenly so they soften at a similar rate.
• Caramelizing is Key – Don’t rush the initial 15–20 minute cooking time; this helps the onions develop color and flavor before they go into the slow cooker.
• Kitchen Bouquet – This little secret is optional, but adds to the deep dark color and flavor of the soup that makes it so appealing.
• Cheese for French Onion Soup – Gruyère gives the soup a classic finish, while mature Cheddar and sharp Cheddar cheese are both an easy alternative. You could also use mozzarella cheese or swiss cheese.
• Aromatics – Remove the both bay leaves before serving.
• Fresh Herbs – You can use fresh thyme, fresh parsley or chives for garnishing.
• Make the Toast Just Before Serving – Keep the baguette toasts separate until serving so they remain crisp.
• Alternate Topping – If you’d like to go classic old school, ladle the french onion soup into oven safe soup crocks or ramekins. Top each with two pieces of buttered toast and sprinkle with cheese. Pop under the broiler until the cheese melts.
• Serving Option – Serve the soup piping hot with a cheesy baguette toast on top of each bowl. Add extra bread on the side for dipping, or pair it with a simple green salad for a lighter meal.

Storage and Leftovers

• Leftovers – Cool the soup completely and store it without the cheesy toasts in an airtight container in the refrigerator for up to 4 days.
• Freezing French Onion Soup – Freeze the cooled soup without the bread or cheese for up to 3 months. Defrost or thaw overnight in the refrigerator and reheat thoroughly on the stovetop over medium heat. Prepare fresh cheesy baguette slices just before serving.

Slow Cooker French Onion Soup FAQs

Do I have to cook the onions before putting them in the slow cooker?

The supplied recipe cooks them in butter and olive oil for 15–20 minutes first, until softened and beginning to turn golden.

Can I cook French onion soup on HIGH?

Yes. Cook it for 4–5 hours on HIGH instead of 7–8 hours on LOW.

What cheese should I use?

The recipe calls for either Gruyère or mature Cheddar or sharp Cheddar cheese.

Can I freeze French onion soup?

Yes. Freeze the soup itself and make the cheesy baguette toasts fresh when you’re ready to serve.

Can I caramelize onions in a slow cooker?

The deep flavor that caramelizing the onions begins on the stovetop for optimum flavor. If you have a crockpot or multi cooker that has a dual slow cooking and saute option you can absolutely caramelize the onions in the crockpot.

More Slow Cooker and Crockpot Recipes to Make

• Crockpot Beef and Noodles is certain to become a family favorite.
• Slow Cooker Shrimp Boil recipe makes it possible to throw down a shrimp boil any night of the week.
• Slow Cooker Potato Soup warms you up from the inside out.
• For holidays and busy days, these Slow Cooker Green Beans are just the ticket.
• Tender Slow Cooker Beef Short Ribs.
• Make a batch of Crockpot Shredded Chicken for casseroles and quick meals.
• Full flavored French Onion Pot Roast.
• Slow Cooker Cabbage Roll Soup from The Magical Slow Cooker.

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Slow Cooker French Onion Soup

Slow Cooker French Onion Soup is rich, savory comfort food with caramelized onions, a flavorful beef broth, crusty bread, and melty cheese.

Course Main Course, Side Dish

Cuisine American, Southern

Keyword slow-cooker-french-onion-soup

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Calories 643kcal

Ingredients

• 3 lbs sweet Vidalia onions thinly sliced
• 6 Tbsp unsalted butter or salted butter divided use
• 1-2 Tbsp olive oil
• 3 large garlic cloves minced
• 1 Tbsp light brown sugar
• 1 1/2 Tbsp all purpose flour
• 7 cups low sodium beef stock
• 2 Tbsp worcestershire sauce
• 1-2 Tbsp Kitchen bouquet browning sauce optional
• 2 tsp dried thyme
• 2 large bay leaves
• 2 tsp garlic salt adjust to taste
• 1-2 tsp black pepper adjust to taste
• 1 lb french baguette 1/2-inch slices
• 2 cups shredded Gruyere cheese or aged cheddar cheese

Instructions

• Melt 4 Tbsp butter with the olive oil in a large skillet over medium-high heat. Add the onions, stir to coat with butter mixture then lower the heat to medium-low. Cook uncovered 15–20 minutes, stirring occasionally until softened and beginning to turn golden brown.
• To the onions add the garlic and brown sugar and cook for another 2 minutes. Sprinkle the flour over the onions, and stir to coat.
• Transfer onion mixture to the slow cooker. Pour in the beef stock and Worcestershire sauce, kitchen bouquet (if using) then add the dried thyme, bay leaves, garlic salt and black pepper. Stir to combine.
• Cover with lid and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the onions are beautifully soft and the soup has a rich flavor.
• Remove the bay leaves, then taste and adjust salt and black pepper. Add more to suit your taste, if needed.
• Make the Gruyere Croutons – Set oven to broil. Slice baguette into 1/2-inch slices. Arrange on a parchment paper lined baking sheet pan. Use the reserved butter to slather each slice. Toast lightly.
• Top croutons with shredded cheese, return to the oven and toast until the cheese is melted, bubbly and golden brown.
• Ladle the soup into bowls and top each serving with cheesy toast.
• Alternate Topping – If you'd like to go classic old school, ladle the french onion soup into oven safe soup crocks or ramekins. Top each with two pieces of buttered toast and sprinkle with Gruyere cheese. Pop under the broiler until the cheese melts.

Notes

• Onions – You can make french onion soup using yellow onions for an even stronger onion taste.
• Even Slicing for Even Cooking – Slice the onions fairly evenly so they soften at a similar rate.
• Caramelizing is Key – Don’t rush the initial 15–20 minute cooking time; this helps the onions develop color and flavor before they go into the slow cooker.
• Kitchen Bouquet – This little secret is optional, but adds to the deep dark color and flavor of the soup that makes it so appealing.
• Cheese for French Onion Soup – Gruyère gives the soup a classic finish, while mature Cheddar and sharp Cheddar cheese are both an easy alternative. You could also use mozzarella cheese or swiss cheese.
• Aromatics – Remove the both bay leaves before serving.
• Fresh Herbs – You can use fresh thyme, fresh parsley or chives for garnishing.
• Make the Toast Just Before Serving – Keep the baguette toasts separate until serving so they remain crisp.

Nutrition

Serving: 1serving | Calories: 643kcal | Carbohydrates: 66g | Protein: 28g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 2206mg | Potassium: 971mg | Fiber: 6g | Sugar: 17g | Vitamin A: 793IU | Vitamin C: 18mg | Calcium: 618mg | Iron: 5mg

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