When it comes to cozy, comforting meals that warm you from the inside out, nothing beats the rich, savory depth of French Onion Soup. But if you’ve ever made it the traditional way—standing over a hot stove, stirring onions for what feels like hours—you might find yourself longing for a simpler approach.
Enter this Crockpot French Onion Soup recipe, where the slow cooker takes all the hard work out of caramelizing those onions and turning them into a deep, flavorful broth. The beauty of this recipe lies in the effortless preparation: toss your ingredients in, set it, and let time work its magic.
There’s something inherently satisfying about the slow-cooked sweetness of caramelized onions mingling with the earthy, savory broth, crowned with golden, bubbly cheese. With this recipe, you can effortlessly recreate that restaurant-quality soup right at home—without the fuss.
Plus, it’s perfect for busy weeknights or lazy Sundays when you want to savor something soul-soothing but don’t have the energy for a complicated dish.
The best part? It’s perfect to serve with a side of No Knead Dutch Oven Bread, or maybe a slice of No Yeast Bread for dipping!
Flavor Bomb Alert!
- The slow-cooking method enhances the natural sweetness of the onions, giving you a depth of flavor that’s hard to beat.
- It’s a set-it-and-forget-it recipe—no constant stirring or babysitting needed.
- This dish fits seamlessly into any season but especially shines in the cooler months when you crave something hearty and warm.
- The gooey melted cheese on top is the ultimate finishing touch—golden and bubbly!
- It’s comforting, yet surprisingly easy to make, even for beginners.
Crockpot French Onion Soup Recipe
Equipment
- 6- QT Crockpot
- Ladle
- Measuring spoons
- Measuring spoons
- Cutting board
- Whisk
Ingredients
- 3 large white onions sliced
- ½ cup shredded Emmental cheese
- 6 tbsp shredded Parmesan cheese
- 8 slices French bread
- ¾ cup shredded Gruyere cheese
- 3 tbsp butter
- 64 oz vegetable broth
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 clove garlic minced
- ⅓ cup dry sherry
- 1 bay Leaf
Instructions
- Melt butter in a large non-stick pan over medium-low heat and slowly cook the onions with brown sugar until they are soft, golden, and caramelized, about 20 minutes.
- Transfer the caramelized onions to a slow cooker and add the rest of the ingredients, keeping the bread and cheese aside.
- Cover and cook on low for 6-8 hours.
- Remove the bay leaf, then pour the soup into serving bowls.
- Place slices of dry bread on top and sprinkle generously with cheese.
- Broil for 2-3 minutes until the cheese melts and turns golden brown.
- Serve immediately and savor the rich, comforting flavors!
Notes
- Use a mix of Gruyère and Parmesan cheese for an authentic flavor.
- For a thicker soup, add a slurry of cornstarch and water during the last 30 minutes of cooking.
| Nutrition | Value |
| Calories | 367kcal |
| Carbohydrates | 44g |
| Fibre | 2g |
| Fat | 12g |
| Protein | 19g |
| Cholesterol | 34g |
Tips To Ease Your Job!
- Pre-caramelize the onions: Sauté onions in butter on the stovetop before adding them to the crockpot for richer flavor and faster cooking.
- Use a mandoline slicer: Quickly and evenly slice onions to save time and effort.
- Prep ahead: Chop onions, measure ingredients, and shred cheese the night before to streamline the process.
- Toast bread in advance: Prepare the bread slices ahead of time and store them in an airtight container.
- Cook on high for faster results: If short on time, cook on high for 3-4 hours instead of low for 6-8 hours.
