Slow Cooker French Onion Soup

The gruyere and parmesan cheeses melt beautifully over a toasted baguette slice that floats on top of a hearty onion soup. This Slow Cooker French Onion Soup recipe will leave you feeling cozy and satisfied. Who doesn’t love melted cheese, bread, and onions?!

What Kind of Onion should be used for French Onion Soup?

You want the onions to easily caramelize and absorb the flavors you are incorporating into the dish. I prefer to use white onions because they soak up the sugar, garlic, and sherry wine flavors remarkably well. If you only have sweet onions on hand, that is okay however eliminate the brown sugar in the recipe.

Why is it called French Onion Soup?

Throughout history onions were seen as a staple for poorer families because they were easy to grow and readily available. The French Onion Soup we know and love today, originated in 18th century France.

How to Make Slow Cooker French Onion Soup

In a non-stick pot or in the insert from the crock pot that you can place on the stove, melt the butter. Once the butter has melted, simmer the onion rings until they become tender and translucent.

2. Sprinkle the onions with the brown sugar and stir.

3. Mince the cloves of garlic and add the ingredient to the pan.

4. Stir in the sherry wine and let the onions and garlic simmer for about 3 minutes.

5. Next, pour in the beef broth. Add the salt, fresh thyme, and bay leaf. (Save some thyme leaves for garnish.)

6. Pour the contents into the crock pot or place the insert back in. Cook on low for 6 hours.

7. Once 6 hours have passed, shred the parmesan cheese, grate the gruyere, and toast the thickly sliced baguette pieces.

8. Preheat oven to the broil setting. Pour the soup into oven safe bowls. Place a slice or tow of the toasted baguette on top of the soup. Next, put the sliced parmesan and shredded gruyere on top of the baguette slice.

9. Place the bowls on a baking sheet so that you can easily place them in the oven without spilling the soup. Broil until the cheese is nicely melted and golden in color.

10. Remove from the oven and sprinkle with fresh thyme. Enjoy!

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Please enjoy this playlist of French Café music.

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For other French inspired recipes, try my sweet Stuffed French Toast filled with a cream cheese spread and blueberry or apple compote.

Slow Cooker French Onion Soup

6 tablespoons butter
4 white onions (large, sliced into rings)
1 tablespoon brown sugar
2 cloves garlic (minced)
1/2 cup sherry wine
7 cups beef broth
1 teaspoon salt
1/4 teaspoon thyme (fresh)
1 bay leaf
1 cup gruyere (grated)
1/4 cup parmesan (shredded)
1 baguette (thickly sliced)

In a non-stick pot or in the insert from the crock pot that you can place on the stove, melt the butter. Once the butter has melted, simmer the onion rings until they become tender and translucent.
Sprinkle the onions with the brown sugar and stir.
Mince the cloves of garlic and add the ingredient to the pan.
Stir in the sherry wine and let the onions and garlic simmer for about 3 minutes.
Next, pour in the beef broth. Add the salt, fresh thyme, and bay leaf. (Save some thyme leaves for garnish.)
Pour the contents into the crock pot or place the insert back in. Cook on low for 6 hours.
Once 6 hours have passed, shred the parmesan cheese, grate the gruyere, and toast the thickly sliced baguette pieces.
Preheat oven to the broil setting. Pour the soup into oven safe bowls. Place a slice or two of the toasted baguette on top of the soup. Next, put the sliced parmesan and shredded gruyere on top of the baguette slice.
Place the bowls on a baking sheet so that you can easily place them in the oven without spilling the soup. Broil until the cheese is nicely melted and golden in color.
Remove from the oven and sprinkle with thyme. Enjoy!