Slow Cooker French Onion Soup
Did you know you can make French onion soup in the crockpot?! It’s ridiculously easy with basically no stirring and no work!
REASONS TO MAKE SLOW COOKER FRENCH ONION SOUP
- So easy. This French onion soup is ridiculously easy to whip up with so much hands-off cooking thanks to the crockpot.
- No babysitting caramelized onions. No one, and I really do mean no one, is babysitting the caramelized onions here. Nope. We’re throwing them all in the crockpot and letting it do all the heavy lifting for us.
- Cozy, hug-in-a-bowl vibes. This soup is oh-so-perfect for a chilly, blustery snow day, keeping you warm and cozy all day long from the inside out.
- Freezer-friendly. French onion soup is a great recipe to freeze for later, allowing for easy thawing and reheating for those super busy weeknights.
WHAT IS FRENCH ONION SOUP
French onion soup originated in France in the 18th century – a common staple as onions were plentiful, cheap and easy to grow. It is a soup of caramelized onions typically cooked in beef stock, topped with bread and cheese.
TIPS AND TRICKS FOR SUCCESS
- Use sweet onions. Although most recipes call for yellow onions, sweet onions allow for deeper caramelization, resulting in a more rich, pleasant sweetness to the soup.
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
- Gruyere cheese is key. Gruyere is traditionally used in French onion soup for its rich, nutty flavors and great melting capabilities.
- Use oven-safe bowls. Ramekins, great for individual servings, can withstand high heat under a broiler.
- Freeze as needed. French onion soup is very freezer friendly. Freeze without the baguette slices and cheeses, and store up to 3 months.
WHAT TO SERVE WITH FRENCH ONION SOUP
- Italian Chopped Salad
- Best Chicken Caesar Salad with Homemade Croutons
- Honey Mustard Chicken Salad
- Roasted Sweet Potatoes
- Garlic Parmesan Roasted Broccoli
TOOLS FOR THIS RECIPE
6-qt slow cooker
Baking sheet
Ramekins
SLOW COOKER FRENCH ONION SOUP: FREQUENTLY ASKED QUESTIONS
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
You can substitute the sherry vinegar with white wine, dry vermouth, apple cider vinegar or rice wine vinegar.
Swiss cheese or fontina cheese are suitable alternatives.
We highly recommend a baguette or other crusty French bread.
No crockpot, no problem! We have a stovetop recipe here.
Leftovers can be stored in an airtight container in the fridge for 3-4 days, storing separately from the baguette slices and cheese.
Absolutely! Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through. When ready to serve, add your baguette slices and cheeses!
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 10 hours
Total: 10 hours
Ingredients
Equipment
Slow Cooker
Baking Sheet
Ramekins
Instructions
1. Place onions into a 6-qt slow cooker.
2. Stir in butter, brown sugar and 1 teaspoon salt; top with thyme and bay leaf. Cover and cook on high heat for 8-10 hours, or until onions are caramelized and browned.*
3. Stir in beef stock and sherry; season with salt and pepper, to taste. Cover and cook on high heat for 2-3 hours, or until heated through. Remove and discard thyme and bay leaf.
4. Preheat oven to broil.
5. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
6. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
7. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
8. Serve immediately.
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