Slow Cooker French Onion Soup

The photos and recipe for this post was originally published in January 2016. The photographs, along with the recipe and text of this blog post were updated on January 3, 2018.

I had a hard time typing 2018 up there! It’s going to take me a while. But, phew we made it.

We are officially three days into the new year (but really it feels like 2 because January 1 doesn’t count) and I still can’t believe it. I’ll reflect more on Friday about my “new year, new me” motto — because hopefully by then I’ll feel a bit more refreshed — and I’ll continue to slowwwwlllly get my life back in order. I’m not one of those hit the ground running, stop everything cold turkey, strip myself completely bare, reset type. So we’re easing. 


We spent the holidays up in the North Pole. I mean, up north. It felt like the North Pole for the week and a half we were on our Midwest tour (what we’ve dubbed it), snow kept falling (which I love at the holidays!), but the temps were frigid, single digits with windchills in the negative (which I don’t love!). Hell, the temps aren’t much better down here right now! There is still snow frozen on my car if that tells you anything. Yes, it tells you I need to get a car wash.

Anyways, it was a wonderful trip! We’re incredibly lucky we’re able to spend time with our families during the holidays – a lot of belly laughs, eating, drinking, sleeping in a little extra, and more eating and drinking. And now I am ready to see what the year of the dog (fingers crossed I can convince someone I mean this about us) will bring to us all!

Since it’s just downright cold, we’re eating soup this week. Ok if I’m being honest – and we should be honest since it’s the beginning of a new year – I made this french onion soup a few weeks back, but I wish we were cozying up with this one! Because the one we’re eating is full of greens and vegetables – things we didn’t see much of the entire month of December.

I absolutely love french onion soup – it’s classic, comforting, cozy, and requires minimal work in the slow cooker – which makes it even more worth it. The broth alone is so flavorful that it’s definitely drinkable. The caramelized onions are top-notch, and the more time you have to just let them sit in the crock pot and caramelize, the better (we’re talking like alllllll day).

But the real winner of this soup? The melted cheese and crusty-then-soggy baguette, of course! Because, bread and cheese dipped in soup will always win. Gruyère, Swiss, whatever you have in that fridge – top your bread with it and let it melt! Every bite should be a perfect ratio of onions – to broth – to cheese – to bread!

So really, is there any better way to warm your bones — especially after a holiday binge — than with a big bowl of a french onion soup! Nope, never. Ok yes, maybe if we could stay in bed all day in your new flannel pjs, but we can’t! No time for that right now.

New year, new you – remember?

5.0 from 3 reviews
Slow Cooker French Onion Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 people
Ingredients
  • 4 small yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 8 cups low-sodium beef broth/stock
  • 1 cup red wine (or 1 cup beer)
  • Salt and pepper, to taste Baguette, sliced
  • Gruyere or Swiss cheese, sliced
Directions
  1. Add the olive oil and butter to the bottom of the crock pot. Top with the sliced onions and garlic, thyme and bay leaves, and a pinch of salt and pepper. Stir well, cover and cook for an hour on high, occasionally stirring, until the onions have caramelized. Sprinkle in the flour, then add in the bay leaves, thyme, wine and broth. Season with salt and pepper. Cook on high heat 3-4 hours, or low heat 6-8 hours, occasionally stirring. Remove thyme sprigs and bay leaves, season with more salt and pepper if desired and scoop into bowls.
  2. When ready to eat, set your oven broiler to high heat. Slice the baguette into pieces and top each with a slice or cheese. Place on a baking sheet and put under the broiler for 2 minutes (carefully watching so it doesn't burn!). Top each bowl with a slice (or two) of the baguette.
 

An easy recipe for this classic soup, a great way to cozy up in the winter!

 

14 thoughts on “Slow Cooker French Onion Soup

  1. This is so done! I came over to check out your pancakes from the other day and this little beauty tripped me up! gahhhh! I can’t wait to make this! It’s pretty much the only soup I order when we go out for dinner. Thanks for sharing! Pinned!

    1. Thanks, Annie! There really is nothing better than a big bowl of soup to keep warm. I’m the same way about ordering it out all the time — had to recreate it at home so I can eat it whenever!

  2. WOOHOO! you ask and you shall receive! We will be getting 8-12 inches of snow this weekend and I will be happily stuck inside with cheesy, bread, soupy goodness! So easy!

    1. Eeeee! I hope you like – you are the french onion soup queen and your approval matters very much! (Like all other things in life.)

  3. I have been LOVING all this cold weather in N to the C recently! And i’m super stoked for the storm tonight, but I just moved here (Pinehurst) from FL… so I will take ALL the snow I can get. 🙂 This soup looks fantastic, my dear! I love french onion soup, but the convenience of a slow cooker is all sorts of amazing! Totally need this tomorrow when I get snowed in the house! Cozy perfection! Cheers, doll!

    1. Thank you, Cheyanne! And welcome to NC! Hope you enjoyed our winter storm last weekend – it was kind of wonderful to have an excuse to use the fireplace and play board games all weekend, wasn’t it!?

  4. We made this, this wkend. We cut basically the broth and onions in half but kept most the other stuff the same and were able to get 2 nights of dinner out of it for 2 people. We used swiss cheese & everything was delicious. The perfect Sunday crockpot meal for winter!

    1. So glad y’all liked it, and glad it still works well when cut in half (probably will have to do that next time)! Also, I’m proud of you for waiting that extra hour to let the onions really caramelize instead of jumping the gun out of hunger.

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