I love French onion soup but I have a definiante aversion to ordering it out at a restaurant. This is because I know how simple it is to make at home. This Crock Pot French Onion Soup is the same as my Stove top French Onion Soup recipe just re-worked for your crock pot. It is perfect for busy work days and lazy weekends alike.
When you’re ready, ladle the soup into oven-proof bowls or crocks and top each bowl with a slice of toasted French baguette and some cheese. Place them under the broiler for a few minutes until the cheese is melted and perfectly bubbly. This process can tend to get away from you when left unattended – so be sure to stick around during this step.
Serve this soup warm from the oven and enjoy all that ooey gooey melted cheese and toasted baguette with every delicious bite of your French Onion Soup.
If you prefer to go the lighter route, or are going low carb, you can always skip the bread and cheese all together and just enjoy this wildly flavorful onion soup on its own. It is still equally delicious.
Love your Crock Pot? Check out these other Crock pot recipes:
Crock Pot French Onion Soup can be made with little fuss in the crock pot for an amazing soup that is sure to please the whole family.
- 6 Vidalia onions or other sweet onions
- 3 red onions [See Note 1]
- 3 tablespoons butter
- 1 tablespoon sugar (optional)
- 1/2 to 1 teaspoon salt, more or less to taste
- 1 teaspoon black pepper
- 3 tablespoons butter
- 4 cloves garlic, minced
- 6 cups low sodium beef broth
- 1/2 cup white wine [See Note 2]
- 1 teaspoon worcestershire sauce (optional) [See Note3]
- 4 thyme sprigs (or 1 teaspoon dried thyme)
- 2 bay leaves
- 9 sprigs parsley
- 1 loaf Artisan bread, like french or Italian
- 1 1/2 cups Gruyere, Swiss or mozzarella cheese, grated or sliced
- Add butter into the bottom of the crock pot and turn on to HIGH to heat.
- Place the thyme, bay leaves, and parsley into the bottom of a 6-quart crock pot.
- Meanwhile, trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes.
- Layer the onions on top of the herbs and sprinkle with sugar (optional – aids in browning).
- Cover and cook on HIGH for 8 hours.
- Remove the thyme (if using whole sprigs), bay leaves, and parsley; discard.
- Add the garlic and cook for two minutes before sprinking with flour. Stir to combine.
- Add stock, salt and pepper to taste, worcestershire sauce (optional) and wine. Cover and cook on HIGH for an additional 30 minutes for the flavors to meld and the beef stock to heat through.
- Pre-heat broiler on high.
- Slice bread into rounds and arrange on a baking sheet, Broil until lightly golden brown and toasted.
- Fill ramekins or over-proof bowls with soup, then top with baguette slices and cheese.
- Place ramekins on a rimmed baking sheet (affiliate link) (for accidental spills) and broil for 2-3 minutes or until the cheese is melted and bubbly.
- All Vidalia, sweet, or yellow onions may be used in pace of the red onions. I like the color contrast for the caramelization.
- Wine may be omitted using extra beef stock or water in its place. Use low sodium beef stock to avoid over salting the soup.
- Worcestershire Sauce makes the beef stock taste richer. It’s a definite Umami flavor. You may omit the worcestershire sauce without substitution.
- Serving Size: 1 cup
- Calories: 374
- Sugar: 9.1 g
- Sodium: 1137 mg
- Fat: 13.8 g
- Saturated Fat: 8.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 41.3 g
- Fiber: 4.7 g
- Protein: 14.8 g
- Cholesterol: 35 mg