Crock Pot French Onion Soup Recipe
Crockpot French Onion Soup is pure comfort in a bowl. Sweet caramelized onions swim in a deeply savory broth, finished with toasted bread and bubbling Gruyere cheese.
Rich, cozy, and effortlessly made in a slow cooker, this timeless soup transforms humble ingredients into a restaurant-worthy meal perfect for any season.
What You’ll Need for Crockpot French Onion Soup
- White onions – The star of the show, caramelized to golden perfection for deep sweetness.
- Butter – Adds richness, helping the onions caramelize evenly.
- Brown sugar – Enhances the onions’ natural sweetness and speeds up caramelization.
- Beef broth – Forms the hearty base, bringing bold, savory depth.
- Worcestershire sauce – Lends a subtle tang and umami boost.
- Garlic – Adds aromatic warmth that rounds out the broth.
- Dry sherry – Brightens and balances the richness with a splash of acidity.
- Fresh thyme and bay leaf – Infuse the soup with earthy, herbaceous notes.
- French bread – Provides the classic crusty top layer that soaks up the broth.
- Gruyere, Emmental, and Parmesan cheeses – The melty, bubbly crown that makes every spoonful irresistible.
How to Make This Cozy Crockpot French Onion Soup
Start by slowly caramelizing the sliced onions in butter and brown sugar until they turn deep golden and sweet. This step builds the rich flavor base that sets this soup apart.
Add the caramelized onions to your slow cooker along with beef broth, Worcestershire sauce, garlic, dry sherry, thyme, and a bay leaf. Let everything mingle on low heat for six to eight hours until the broth is rich and deeply flavored.
When ready to serve, ladle the hot soup into oven-safe bowls, top each with a slice of dry French bread, then sprinkle generously with Gruyere, Emmental, and Parmesan cheeses. Broil just until the cheese bubbles and turns beautifully golden brown. Dig in and enjoy every gooey, savory bite.
Savvy Tips & Tasty Twists
Patience is key for perfect caramelized onions—keep the heat low and stir often to avoid burning. Using day-old or lightly toasted bread helps it hold up better under the melted cheese, creating that signature soft-yet-crusty topping.
If you like a little extra punch, splash in a bit more dry sherry just before serving. For a fun twist, try swapping Gruyere for Swiss or provolone. Feeling indulgent? Add a sprinkle of crispy bacon over the melted cheese for a smoky surprise.
Storing & Reheating Crockpot French Onion Soup Leftovers
Store leftover soup in an airtight container in the fridge for up to four days. Keep the bread and cheese separate until ready to serve to maintain the best texture.
To reheat, warm the soup gently on the stove or in the microwave until piping hot. Top with fresh bread and cheese, then broil until bubbly and golden again—good as new! For longer storage, freeze the soup without bread or cheese for up to three months. Thaw overnight in the fridge and finish with fresh toppings when ready.
Crock Pot French Onion Soup Recipe
Ingredients
- 6 tablespoons shredded Parmesan cheese
- 64 ounces reduced-sodium beef broth
- ¾ cup shredded Gruyere cheese
- 2 tablespoons brown sugar
- 1 clove garlic minced
- 8 slices stale or dry French bread
- 3 large white onions sliced
- 1 tablespoon Worcestershire sauce
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- ½ cup shredded Emmental cheese
- ⅓ cup dry sherry
- 3 tablespoons butter
- 1 bay leaf
Instructions
- In a spacious non-stick skillet, gently sauté the sliced onions with butter and brown sugar over medium-low heat until the onions reach a deep golden hue and are thoroughly caramelized, which should take approximately 20 minutes. Transfer the caramelized onions to a 6-quart slow cooker and incorporate the beef broth, Worcestershire sauce, minced garlic, dry sherry, thyme, and bay leaf. Allow the soup to cook on a low setting for 6 to 8 hours to develop robust flavors. Discard the bay leaf, then portion the soup into serving bowls. Place a slice of dry French bread atop each portion and generously sprinkle with Gruyere, Emmental, and Parmesan cheeses. Broil the bowls for 2 to 3 minutes until the cheese is fully melted and beautifully golden.
