Soups And Stews

Slow Cooker French Onion Soup Recipe

This slow cooker french onion soup recipe has sweet onions caramelized to perfection. A savory, rich broth made with beef stock, dry sherry, and parmesan and topped with crunchy focaccia smothered in cheesy goodness.

The first item on the menu at a steakhouse restaurant is french onion soup. I’m not even a meat eater, and I LOVE a good ole steakhouse. Classy, sophisticated, and those side items. Delicious! Over the years, I’ve made this soup all different ways with different ingredients. But there is no way to make this classic soup with out caramelizing those darn onions!

Whoever came up with the slow cooker method was brilliant! No waiting, no burning, or babysitting to get the onions that golden color. Just chop em and drop em…and walk away.

The broth is slightly sweet, rich, and savory. Instead of a baguette, I use focaccia bread that I cut into large cubes. This way each cube gets crusty and covered in cheese, rather than one or two slices of bread that end up sinking to the bottom of the bowl.

Ingredients Needed

Ingredients for french onion soup

Onions ~ I used sweet. Any white onion or a combination is great too.

Beef stock ~ Stock will give you a richer flavor; however, broth can be used.

Dry sherry ~ adds a nutty, tangy flavor. Red wine can be substituted or substitute with balsamic vinegar.

Parmesan cheese ~ imparts saltiness and slightly thickens the soup

Thyme ~ adds an earthy, lemony flavor

Worchestershire sauce ~ adds savoriness

Foccacia bread ~ Adds a little more crunch and chew and texture. I find it holds up better than a baguette.

Chopped raw onions
slow cooked onions

How To Make Slow-Cooker French Onion Soup

  1. Slice onions into 1/4 inch half moon slices and toss into the slow cooker with butter, sugar, garlic, salt, pepper, and thyme. Cook on low for 6-8 hours or high for 4-6 hours. Slow -cookers vary in temperature, so be sure to check every so often to give them a stir.
  2. Toast the focaccia bread, cool and cut into cubes.
  3. Once onions are golden brown, turn the heat to high; add the dry sherry; let cook down for a few minutes. Add beef broth, parmesan cheese, and Worcestershire sauce. Cook until heated through or on low until ready to serve.
  4. Ladle the soup into heat-proof bowls; top with the focaccia bread, then cheese. Pop in a low to medium heat broiler until the cheese is melty and bubbly.
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Slow Cooker French Onion Soup Recipe


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  • Author: Teri
  • Total Time: 0 hours
  • Yield: 4 servings 1x

Description

This slow cooker french onion soup recipe has sweet onions caramelized to perfection. A savory, rich broth made with beef stock, dry sherry, and parmesan and topped with crunchy focaccia smothered in cheesy goodness.


Ingredients

Scale

4 large onions, sliced in half moons about 1/4 thick

4 tablespoons unsalted butter

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon sugar

2 sprigs of fresh thyme or 1 teaspoon of dried

1/2 cup grated parmesan cheese

1/4 cup dry sherry. or white wine. Can omit or substitute 1 tablespoon of balsamic vinegar.

4 cups good quality beef stock ** see note

1 teaspoon worcestershire sauce

Focaccia bread, cubed and toasted.

Gruyere and swiss cheese. I used a slice of each.


Instructions

  1. Slice onions into 1/4 inch half moon slices and toss into the slow cooker with butter, sugar, garlic, salt, pepper, and thyme. Cook on low for 6-8 hours or high for 4-6 hours. Slow -cookers vary in temperature, so be sure to check every so often to give them a stir.
  2. Toast the focaccia bread, cool and cut into cubes.
  3. Once onions are golden brown, turn the heat to high; add the dry sherry; let cook down for a few minutes. Add beef broth, parmesan cheese, and Worcestershire sauce. Cook until heated through or on low until ready to serve.
  4. Ladle the soup into heat-proof bowls; top with the focaccia bread, then cheese. Pop in a low to medium heat broiler until the cheese is melty and bubbly.

Notes

*After adding the onions, butter, salt, pepper, and thyme, I cover with the lid to get a quicker start. Once there is some steam, I take it off for the duration. You don’t want the onions to steam to log; otherwise, they will not carmelize.

** You may need more stock depending on any evaporation that occurs or if you like it more “brothy”

  • Prep Time: 10 Minutes
  • Cook Time: 4- 6 hours inactive
  • Category: Soup
  • Method: Slow-cooker

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