Slow Cooker French Onion Soup

Slow Cooker French Onion Soup - Yes, you can make French onion soup in the crockpot! Ridiculously easy with basically no stirring and no work!

Did you know you can make French onion soup in the crockpot?! It’s ridiculously easy with basically no stirring and no work!

Slow Cooker French Onion Soup - Yes, you can make French onion soup in the crockpot! Ridiculously easy with basically no stirring and no work!

It’s finally Fall. I mean, it’s been Fall for weeks but, it’s finally a little bit cooler in LA.

And when I say cooler, I mean 75 degrees.

That’s basically sweater and scarf weather for us. And French onion soup season.

Slow Cooker French Onion Soup - Yes, you can make French onion soup in the crockpot! Ridiculously easy with basically no stirring and no work!

Except, no one is babysitting the caramelized onions here. Nope. We’re throwing them all in the crockpot, and letting it do all the work for us.

All we do is add our bread slices and cheese. Then we broil the crap out of it until golden brown.

Slow Cooker French Onion Soup - Yes, you can make French onion soup in the crockpot! Ridiculously easy with basically no stirring and no work!

Slow Cooker French Onion Soup

Did you know you can make French onion soup in the crockpot?! It’s ridiculously easy with basically no stirring and no work!

15 minutes10 hours 5 minutes

Ingredients:

  • 3 pounds sweet onions, thinly sliced
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons brown sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 6 cups beef stock
  • 2 teaspoons sherry vinegar
  • 1 (12-ounce) French baguette, sliced
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded asiago cheese

Directions:

  1. Place onions into a 6-qt slow cooker.
  2. Stir in butter, brown sugar and 1 teaspoon salt; top with thyme and bay leaf. Cover and cook on high heat for 8-10 hours, or until onions are caramelized and browned.*
  3. Stir in beef stock and sherry; season with salt and pepper, to taste. Cover and cook on high heat for 2-3 hours, or until heated through. Remove and discard thyme and bay leaf.
  4. Preheat oven to broil.
  5. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
  6. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
  7. Serve immediately.

Notes:

Stir halfway, as needed, to prevent burning.

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