Easy Crockpot French Onion Soup

Bowl of onion soup with two slices of toasted bread topped with melted cheese and sprinkled with herbs.

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Enjoy the most comforting slow cooker French onion soup that’s packed with rich, savory flavors and paired with a warm, cheesy baguette. It’s the perfect comfort meal! This easy recipe brings restaurant-quality comfort to your kitchen, making it perfect for cozy nights at home or for entertaining.

Prep Time15

Cook Time4

Total Time4 15

Course: Sides and Salads, Soup

Cuisine: French

Keyword: slow cooker french onion soup

Servings: servings

Calories: 384kcal

Author: Jessica Haggard

Ingredients

2.5 pounds yellow onions thinly sliced
2 tablespoons butter unsalted
1 tablespoon olive oil
2 cloves garlic minced
½ cup dry white wine
6 cups beef broth or stock
2 whole bay leaves
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
8 slices baguette or gluten-free/low-carb French bread alternative
1 cup Gruyère cheese grated

US Customary - Metric

Instructions

In a skillet, melt the butter with olive oil over medium heat. Add the sliced onions and cook, stirring frequently, for about 10-15 minutes until they soften and start to caramelize. Add the garlic during the last minute of cooking. You can skip this step for a more hands-off approach, but caramelizing adds depth to the soup and I highly recommend it.
Transfer the onions (caramelized or raw) to the slow cooker. Add the white wine, beef broth, bay leaves, thyme, salt, and pepper. Stir to combine.
Cook on HIGH for 4-6 hours or LOW for 6-8 hours.
With about 10 minutes left in the cooking time, preheat the oven broiler. Place the baguette slices on a baking sheet, sprinkle with grated Gruyère, and broil for 2-3 minutes until bubbly and golden brown. Watch carefully to avoid burning.
Remove the bay leaves from the soup. Ladle the soup into bowls and top with a cheesy baguette slice. Serve immediately.

Notes

The broth is the base of the soup, so use high-quality beef or chicken broth for the best flavor.
Most broths and cheeses are already salty, so I recommend tasting your soup before adding salt to avoid over-seasoning.
If you need to cook this soup quicker, try cooking it in a Dutch oven. It’s perfect for French onion soup, as it helps cook the onions evenly and retains heat for better flavor development.
This soup gets even better the next day, so consider making it ahead of time and reheating it for a more developed flavor. Just store it in the fridge and reheat when you’re ready to enjoy.

Serve: Enjoy with a light salad or a serving of roasted vegetables. Serve smaller portions as a starter or side to a main dish and pair with drinks like chardonnay, white or red wine, or bourbon.

Store: Let the soup cool completely, then transfer it to an airtight container. Store it in the fridge for up to 2 days or freeze it for up to 1 month. When ready to serve, gently warm the soup on the stove and toast the baguette slices in the oven.

Nutrition per serving does not include bread. You will need to consider your bread of choice and add it in separately to the calculation for soup and cheese.

Nutrition

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