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Crockpot French Onion Soup

Crockpot French onion soup with caramelized onions, rich broth, toasted bread and melted cheese just like traditional French onion soup, done easy and hands free in the slow cooker!

Prep Time
25 mins
Cook Time
7 hrs 25 mins
Total Time
8 hrs
Servings: 5 servings
Calories: 593 kcal
Course: Soup
Cuisine: French

Ingredients

  • 2 tablespoons unsalted butter melted
  • 3 pounds yellow onions thinly sliced (6 medium onions)
  • 4 garlic cloves minced (about 4 teaspoons)
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 ½ teaspoons kosher salt plus additional to taste
  • ¼ teaspoon ground black pepper
  • 4 cups low-sodium beef broth (1 quart)
  • ½ cup dry white wine such as Sauvignon Blanc
  • 8-12 lices French bread 1/4-inch thick
  • 3 tablespoons extra-virgin olive oil
  • ½ cup shredded gruyere cheese

Instructions

    Cup of Yum
  1. In a 6-quart slow cooker, combine the butter, onions, garlic, thyme, salt and pepper. Cover and cook on high for 5 to 7 hours, stirring occasionally, until the onions are caramelized.
  2. Stir in the broth and wine. Cover and cook on high for 30 additional minutes.
  3. Meanwhile, place a rack in the upper third position of the oven (about 6 inches from the top) and preheat the broiler. Arrange the bread slices on a baking sheet. Brush both sides with the oil and place under the broiler for 2 to 3 minutes per side, keeping a close eye on them and rotating the pan to avoid burning. Remove from the oven.
  4. When the soup is done, divide it between 4 oven-safe bowls or ramekins. Place 2 or 3 baguette slices on top of each ramekin and sprinkle about 2 tablespoons of cheese on top of each.
  5. Place the bowls on a baking sheet and broil for about 2 minutes, until browned and bubbling, keeping a close eye on them under the broiler. Sprinkle with a pinch of salt and pepper and serve.

Notes

  • TO STORE: Refrigerate leftover soup (without the toppings) in an airtight storage container for up to 4 days. Store bread separately in an airtight storage container at room temperature.
  • TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. Then, top with the toasted bread and cheese and broil as directed in the recipe.
  • TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 6 months. Let thaw overnight in the refrigerator before reheating.
  • SUBSTITUTION NOTES: I don’t really recommend substitutions, but in a pinch, you could use chicken or vegetable broth (veggie broth would be fine for vegetarians). Swiss cheese or Emmental would work (but gruyere is the best!)
  • TO STORE: Refrigerate leftover soup (without the toppings) in an airtight storage container for up to 4 days. Store bread separately in an airtight storage container at room temperature.
  • TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. Then, top with the toasted bread and cheese and broil as directed in the recipe.
  • TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 6 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving 1(of 4) Calories 593kcal (30%) Carbohydrates 80g (27%) Protein 21g (42%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 27mg (9%) Sodium 1774mg (74%) Potassium 950mg (27%) Fiber 7g (28%) Sugar 17g (34%) Vitamin A 338IU (7%) Vitamin C 23mg (26%) Calcium 264mg (26%) Iron 5mg (28%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 593

% Daily Value*

Serving 1(of 4)
Calories 593kcal 30%
Carbohydrates 80g 27%
Protein 21g 42%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.2g 10%
Cholesterol 27mg 9%
Sodium 1774mg 74%
Potassium 950mg 20%
Fiber 7g 28%
Sugar 17g 34%
Vitamin A 338IU 7%
Vitamin C 23mg 26%
Calcium 264mg 26%
Iron 5mg 28%

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