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4.6 from 21 votes

Crock Pot French Onion Soup

Crock Pot French Onion Soup is a warming and flavorful soup full of delicious caramelized onions, topped with toasted bread and melted cheese!

Prep Time
10 mins
Cook Time
8 hrs 10 mins
Total Time
8 hrs 55 mins
Servings: 8
Calories: 296 kcal
Course: Side Dish , Main Course
Cuisine: European

Ingredients

  • 6 tablespoons butter
  • 4 large yellow onions peeled and thinly sliced
  • 1 tablespoon granulated sugar
  • 2 cloves garlic minced
  • ½ cup cooking sherry
  • 7 cups low-sodium beef broth
  • 1 teaspoon salt plus more to taste
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • 8 lices baguette
  • ½ cup gruyere cheese shredded
  • ⅓ cup Emmental cheese shredded
  • ¼ cup Parmesan Cheese shredded
  • 2 tablespoons mozzarella cheese shredded
  • fresh parsley chopped, for garnish

Instructions

    Cup of Yum
  1. Place a large, heavy pot over medium-high heat. Add the butter and once melted, add the onions. Cook until they become translucent, stirring occasionally, for about 10 minutes
  2. Sprinkle the onions with sugar and reduce the heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute
  3. Stir the sherry into the onion mixture and scrape the bottom of the pot to incorporate any small browned bits sticking there.
  4. Transfer the onions to a slow cooker and pour in beef broth. Add the salt, thyme, and bay leaf and stir to combine.
  5. Cover the slow cooker and cook on HIGH for 4 to 6 hours or LOW for 8 to 10 hours.
  6. About 10 minutes before serving, set one of the oven racks about 8 inches from the heat source and preheat the oven's broiler.
  7. Arrange the bread slices on a baking sheet. Broil bread slices until toasted, about 1 to 2 minutes per side.
  8. Combine the Gruyere, Emmental, Parmesan, and mozzarella cheeses in a medium mixing bowl. Toss gently to combine.
  9. Fill oven-safe soup crocks about 3/4 full of onion soup and then place a bread slice across the top of each bowl so that the bread floats on the soup.
  10. Top each bread slice with about 2 tablespoons of the cheese mixture. Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.
  11. Carefully remove from the oven and sprinkle with chopped parsley (if desired) before serving warm.

Notes

  • If you can't find Gruyere cheese or Emmental cheese (or want to keep things a bit more budget-friendly), you can substitute Swiss cheese for one or both of these cheeses.
  • If you can't find Gruyere cheese or Emmental cheese (or want to keep things a bit more budget-friendly), you can substitute Swiss cheese for one or both of these cheeses.

Nutrition Information

Calories 296kcal (15%) Carbohydrates 25g (8%) Protein 13g (26%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 41mg (14%) Sodium 1085mg (45%) Potassium 601mg (17%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 431IU (9%) Vitamin C 6mg (7%) Calcium 236mg (24%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 296

% Daily Value*

Calories 296kcal 15%
Carbohydrates 25g 8%
Protein 13g 26%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.3g 15%
Cholesterol 41mg 14%
Sodium 1085mg 45%
Potassium 601mg 13%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 431IU 9%
Vitamin C 6mg 7%
Calcium 236mg 24%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.