Slow Cooker French Onion Soup
Classic French Onion Soup, transformed into an effortless slow cooker dish. This comforting recipe marries deeply caramelized onions with robust beef broth, crusty artisan bread, and a generous layer of melted cheese—yielding a savory, indulgent soup with minimal active time.
Time
Prep Time: 10 minutes
Cook Time: 18 hours
Total Time: 18 hours 10 minutes
Recipe Info
Cuisine: French
Course: Soup
Category: Slow Cooker
Ingredients
- 2 tablespoons olive oil
- ½ teaspoon chopped garlic
- 4 sprigs of thyme
- 1 loaf sourdough bread (or another rustic variety such as baguette or ciabatta)
- 2 tablespoons unsalted butter (melted)
- 3 pounds sweet onions, sliced into thin half-moons
- ½ pound Gruyère or Swiss cheese, freshly grated
- Salt and black pepper, to taste
- ¼ cup brandy
- 8 cups beef broth
- 2 bay leaves
- ½ teaspoon salt
Instructions
Place the sliced onions in the slow cooker along with melted butter, olive oil, and salt. Stir to combine, then cover and cook on low for 10 to 12 hours, allowing the onions to caramelize fully and develop a deep golden hue.
Once the onions are richly caramelized, pour in the brandy and beef broth. Add the thyme sprigs, bay leaves, and chopped garlic. Stir gently to incorporate all the ingredients.
Cover and continue to cook the soup—either on low for 8 hours or on high for 4 hours. Just before serving, taste and adjust with salt and freshly ground black pepper as needed.
Shortly before the soup is finished, cut the bread into 2 to 4-inch slices and toast until crisp and golden. Grate the cheese and set aside.
Ladle the hot soup into oven-safe bowls. Place a slice of toasted bread atop each portion, then generously sprinkle with grated cheese. Arrange the bowls on a baking sheet and broil on high for 3 to 5 minutes, or until the cheese is bubbling and lightly browned.
Serve immediately while hot and bubbling.
Easy French Onion Soup
A streamlined version of the timeless French classic, this soup combines deeply caramelized onions with savory beef stock, aromatic herbs, and crusty bread topped with bubbling cheese. Simple yet indulgent, it delivers restaurant-quality flavor from your own kitchen.
Time
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Info
Cuisine: French
Course: Soup
Category: Comfort Food
Ingredients
- 1½ cups grated Gruyère or Swiss cheese
- 8 cups beef stock (two 32 oz containers)
- 2 cloves garlic, minced
- ½ cup Holland House white or red cooking wine
- 4 teaspoons fresh thyme or 1 teaspoon dried thyme
- 4 large yellow onions, peeled and thinly sliced
- 2 bay leaves
- 2 tablespoons unsalted butter
- ¼ teaspoon freshly cracked black pepper
- 1 loaf French bread or baguette, sliced into 1-inch rounds
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
Instructions
Place a large, heavy-bottomed pot (5 to 6-quart capacity) over medium-low heat and add the olive oil. Add the sliced onions, tossing to evenly coat. Cover and cook, stirring frequently, until the onions soften—about 15 to 20 minutes.
Season the onions with kosher salt and cracked pepper. Raise the heat to medium-high and incorporate the butter. Continue to sauté, stirring regularly, until the onions are golden brown and caramelized, roughly 20 minutes more. Stir in the minced garlic and cook for an additional minute.
Deglaze the pot by pouring in the cooking wine. Using a wooden spoon, scrape up any browned bits from the bottom and sides to enrich the flavor base.
Add the beef stock, bay leaves, and thyme. Bring the mixture to a gentle simmer. Cover and reduce heat to maintain a low simmer. Let it cook for approximately 25 minutes.
While the soup simmers, lightly brush both sides of the bread slices with olive oil. Arrange them on an oven rack and toast in a hot oven for 5 to 7 minutes until golden.
Once toasted, top the bread with grated cheese. Ladle hot soup into individual oven-safe bowls, set them on a baking sheet, and place a cheese-topped toast onto each serving. Return the bowls to the oven for an additional 2 to 3 minutes, or until the cheese is fully melted and bubbling.
Serve hot.
Crockpot French Onion Soup
A cozy, slow-cooked classic, this Crockpot French Onion Soup features deeply caramelized onions simmered in a rich, herb-infused beef broth, finished with a trio of cheeses atop crisp bread for the perfect savory indulgence.
Time
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Recipe Info
Cuisine: French
Course: Soup
Category: Slow Cooker
Ingredients
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- ¾ cup shredded Gruyère cheese
- 1 tablespoon Worcestershire sauce
- 3 tablespoons butter
- ⅓ cup dry sherry
- 64 ounces reduced sodium beef broth
- ½ cup shredded Emmental cheese
- 6 tablespoons shredded Parmesan cheese
- 8 slices stale or dried French bread
- 1 bay leaf
- 3 large white onions, thinly sliced
- 1 clove garlic, minced
- 2 tablespoons brown sugar
Instructions
In a large non-stick skillet over medium-low heat, combine sliced onions, butter, and brown sugar. Cook gently for about 20 minutes, stirring occasionally, until onions become golden and fully caramelized.
Transfer the caramelized onions to a 6-quart slow cooker. Stir in the garlic, Worcestershire sauce, dry sherry, thyme, bay leaf, and beef broth.
Cover and cook on low heat for 6 to 8 hours, allowing the flavors to deepen and meld together. Once cooking is complete, remove and discard the bay leaf.
Preheat your oven’s broiler. Ladle the hot soup into individual, oven-safe bowls. Top each serving with a slice of dried French bread and sprinkle evenly with Gruyère, Emmental, and Parmesan cheeses.
Place the bowls on a baking sheet and broil for 2 to 3 minutes, or until the cheese is melted, bubbling, and lightly browned.
Serve immediately.
Vegetarian French Onion Soup
This meatless version of the French classic delivers all the depth and comfort of the original. Made with golden caramelized onions, a flavorful mushroom-based broth, and crowned with toasted baguette and melted Swiss or Gruyère, it’s a soul-warming dish that’s both rich and satisfying—without any meat.
Time
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Recipe Info
Cuisine: French
Course: Soup
Category: Vegetarian
Ingredients
Soup
- ½ cup dry sherry
- 6 cups mushroom stock (homemade or store-bought)
- 1 tablespoon vinegar (sherry, white wine, champagne, or red wine)
- 1 tablespoon flour
- 2 tablespoons vegetarian Worcestershire sauce
- ¼ cup butter
- 8 slices Swiss or Gruyère cheese
- Salt and black pepper, to taste
- 6 medium yellow onions, peeled, halved, and thinly sliced
- 1 baguette
- 4 sprigs thyme
Homemade Mushroom Stock (Optional)
- 1 tablespoon olive oil
- 1 medium yellow onion, peeled and halved
- 3 sprigs thyme
- 2 carrots, peeled and stem removed
- 1 head garlic
- 1 small handful parsley
- 1 oz dried shiitake mushrooms
- 8 oz button mushrooms
- 1 tablespoon black peppercorns
- 8 cups cold water
- Salt, to taste
Instructions
Soup
In a large soup pot, melt the butter over medium-high heat. Add the sliced onions along with a generous pinch of salt. Sauté for approximately 10 minutes, stirring occasionally to prevent scorching.
Lower the heat to medium-low and continue to cook the onions slowly until they caramelize to a deep golden brown color, about 30 minutes.
Once caramelized, sprinkle in the flour and stir for 1 minute to form a light roux. Deglaze the pan with the dry sherry, stirring continuously until the liquid has mostly evaporated.
Add the mushroom stock, thyme, vegetarian Worcestershire sauce, and vinegar. Stir well and bring to a low simmer. Cook for an additional 20 to 30 minutes. Season with salt and freshly ground pepper to taste.
Meanwhile, preheat the oven to 400°F. Slice the baguette into ¼-inch rounds and arrange in a single layer on a baking sheet. Toast in the oven for 5 minutes, or until lightly golden. Remove and set aside.
Switch the oven to broil. Ladle hot soup into oven-safe bowls. Add 1–2 pieces of toasted baguette to each bowl and top with two slices of cheese. Place the bowls on a baking sheet and broil for 2 to 3 minutes, or until the cheese is melted, bubbly, and lightly browned.
Serve immediately.
Homemade Mushroom Stock
In a large stockpot over medium-high heat, warm the olive oil. Add the onion, button mushrooms, and carrots. Sauté for 5 to 10 minutes, stirring regularly.
Add the garlic, dried shiitake mushrooms, thyme, parsley, peppercorns, and a pinch of salt. Pour in the cold water and bring to a boil.
Reduce heat and simmer uncovered for 1 hour. Strain the stock through a fine-mesh sieve, pressing the solids to extract maximum flavor. Discard the solids and set the stock aside for use.
French Onion Soup with Beef
A heartier take on the French classic, this robust soup pairs rich caramelized onions with tender beef stew meat simmered in wine-infused broth. Topped with toasted baguette and melted Gruyère, it’s a satisfying, soul-warming dish for cooler days.
Time
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Recipe Info
Cuisine: French
Course: Soup
Category: Main Dish
Ingredients
- 1 tablespoon flour
- 3 cloves garlic, minced
- 1 bay leaf
- ½ teaspoon salt
- 1 ½ pounds beef stew meat, cubed
- ½ pound grated Gruyère or Swiss cheese
- 1 cup dry white wine (e.g., Chardonnay)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- 2 large yellow onions (about 1½ pounds), thinly sliced
- 4 cups beef stock
- 2 tablespoons cooking oil
- 4 slices French baguette, toasted
- 3 tablespoons butter
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the cooking oil over medium-high heat. Once shimmering, add the cubed beef and sear on all sides until a deep brown crust forms. Remove the browned beef and set aside in a large bowl.
Reduce heat to medium. Deglaze the pot with a splash of beef stock, scraping up the browned bits using a wooden spoon. Pour this deglazing liquid over the reserved beef.
Add the butter to the pot, then stir in the sliced onions, salt, and sugar. Cook over medium heat, stirring occasionally, until the onions caramelize to a deep golden brown—about 30 minutes. Add the minced garlic and cook for 2 minutes more.
Sprinkle the flour over the onions and stir to incorporate fully. Allow it to cook for 1–2 minutes to eliminate the raw flour taste. Return the beef and its reserved liquid to the pot.
Pour in the remaining beef stock along with the wine, Worcestershire sauce, bay leaf, and black pepper. Cover with a lid, reduce heat to medium-low, and simmer for 2 hours, or until the beef is fork-tender and the flavors have melded beautifully.
Preheat the broiler. Ladle the hot soup into oven-safe bowls. Top each bowl with a toasted slice of baguette and a generous mound of grated cheese. Broil for 2–3 minutes, or until the cheese is melted and golden.
Serve immediately.
Gluten Free French Onion Soup
A naturally gluten-free adaptation of the French classic, this rich soup features slowly caramelized sweet onions simmered in a robust broth, delicately seasoned and crowned with melted Gruyère over gluten-free bread or crackers for a satisfying, cheesy finish.
Time
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Recipe Info
Cuisine: French
Course: Gluten Free Soup Recipes
Category: Allergen-Friendly
Ingredients
- 2 cloves garlic, minced
- 2 teaspoons coconut sugar or brown sugar
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup Gruyère cheese
- 2 cups water
- ½ cup white wine
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 cups sweet onions, slivered
- 4 cups beef broth (regular or low-sodium)
- ½ cup salted butter
Instructions
In a large sauté pan, melt the salted butter over medium heat. Add the slivered sweet onions and cover the pan. Let them cook for about 5 minutes until they begin to soften.
Add the minced garlic, coconut sugar, salt, and ground black pepper to the onions. Stir to combine, then reduce the heat to low. Cover again and allow the onions to slowly caramelize for approximately 30 minutes, stirring occasionally.
Transfer the caramelized onions to a soup pot. Pour in the beef broth, white wine, and water. Add the dried thyme and bay leaves. Cover and simmer the soup gently over low heat for 1 hour to allow the flavors to fully develop.
Once the soup is finished simmering, ladle it into individual oven-safe bowls.
Top each serving with a gluten-free cracker or a slice of gluten-free baguette, followed by a generous portion of grated Gruyère cheese.
Place the bowls in a baking dish and broil for 2 to 3 minutes, or until the cheese is fully melted and beginning to brown.
Serve immediately.