This Slow Cooker French Onion Soup is a recipe that’s perfect for those busy days this fall and winter. It’s the ultimate cozy comfort food. No more standing at the stove waiting for the onions to cook. Just add to your slow cooker and let the magic happen!
French Onion Soup is a classic recipe that’s always a hit at our house. It’s a special treat. But I admit, sometimes standing at the stove for 30-45 minutes waiting for those onions to cook is not at the top of my list after I’ve had a long day.
That’s when this Slow Cooker French Onion Soup comes in. Simply add your ingredients to your slow cooker and let the magic happen. I saw this recipe in Southern Living a while back and really wanted to share with you because we love it.
Why You’ll Love this Recipe
Who doesn’t love a good French onion soup? Delicious soft, caramelized onions in a tasty broth, topped with baguette slices and melty Gruyère cheese. It’s a cozy classic soup that never disappoints.
And whip it up in your handy dandy slow cooker and it’s even better. I know sometimes standing at the stove waiting for those onions to cook is the last thing we want to do after a busy day, so using the slow cooker is a total win!
Ingredients You’ll Need
- Vidalia onions
- unsalted butter
- garlic
- granulated sugar
- coarse kosher salt
- pepper
- fresh thyme sprigs
- bay leaf
- low-sodium beef broth
- sherry cooking wine
- baguette
- Gruyère cheese
Step-By-Step Instructions
The first step will be to add your sliced onions, melted butter, sugar, salt and pepper to your 6-quart slow cooker.
You’ll stir all the ingredients together and then top them with your thyme sprigs and bay leaf and cover and cook on high, stirring once halfway through, until your onions are caramelized and a deep golden brown color, about 6-7 hours.
The second step will be to remove the thyme sprigs and bay leaf and stir in your broth and sherry cooking wine. You will cover and cook on high for 30 minutes or until thoroughly heated.
The third step will be to ladle your soup into overn proof crocks and place on a large rimmed baking sheet. Top each crock with two slices of your baguette and some of the shredded cheese. You’ll broil until the cheese is melted and golden brown, about 3 minutes. Sprinkle with fresh thyme leaves, if desired and serve immediately.
I know you guys are going to love this recipe as much as we do. It’s a cozy meal that hits the spot when the temperature starts to dip.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Slow Cooker French Onion Soup
You can use as much shredded cheese as you like. The recipe calls for 1 1/2 cups and I thought that was good, but if you like more, by all means add more.
I always use cooking sherry for my French onion soup, so I added that instead of the sherry vinegar Southern Living recommened. If you’d rather use the sherry vinegar, they say to add one tablespoon.
I also did not tie my thyme sprigs together. I just added to the top.
More Delicious Slow Cooker Recipes to Enjoy
Cozy Slow Cooker Chicken and Noodles
Slow Cooker French Onion Soup
Print Recipe Pin RecipeIngredients
- 2 lb. Vidalia onions, thinly sliced (about 8 cups)
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, finely minced
- 1 1/2 tsp. granulated sugar
- 1 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 6 thyme sprigs
- 1 bay leaf
- 5 cups low-sodium beef broth
- 1/3 cup sherry cooking wine
- 2 tsp. Worcestershire sauce
- 12 1/2-inch thick baguette slices
- 1 1/2 cups Gruyere cheese, shredded
- fresh thyme leaves, for garnish
Instructions
- Add your sliced onions, melted butter, sugar, salt and pepper to your 6-quart slow cooker. Stir all the ingredients together and then top them with your thyme sprigs and bay leaf and cover and cook on high, stirring once halfway through, until your onions are caramelized and a deep golden brown color, about 6-7 hours.
- Remove the thyme sprigs and bay leaf and stir in your broth and sherry cooking wine. You will cover and cook on high for 30 minutes or until thoroughly heated.
- Preheat oven to broil with oven rack 6 inches from the heat.Ladle your soup into oven-proof crocks and place on a large rimmed baking sheet. Top each crock with two slices of your baguette and some of the shredded cheese. You'll broil until the cheese is melted and golden brown, about 3 minutes. Sprinkle with fresh thyme leaves, if desired and serve immediately.
Notes
Recipe Adapted from Southern Living
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