Slow-Cooker French Onion Soup

A few years ago, I went traveling to France and I fell in love with this little cafe in Paris that made the BEST french onion soup I’ve ever had in my life (to this day!). When the cooler weather hits here, I always think back to that day in Paris and how just the smell of that soup warmed me.

So you can imagine how excited I was to find a crock-pot version of french onion soup that gave me all the amazing flavors without much work.

The caramelized onions….the salty broth….the gooey cheese….the crunchy bread…. oh my it’s good!!! You’ll love this. A lot!

Slow-Cooker French Onion Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 4 tablespoons unsalted butter
  • 4 yellow onions, skins removed and thinly sliced
  • Salt & Pepper, to taste
  • 2 tablespoons minced garlic
  • 8 cups beef broth
  • 1 bay leaf
  • 6 slices crusty french bread
  • 8-12 slices Swiss cheese 


  1. Add butter and onions to a large skillet, season and saute over medium-high heat for about 10 minutes or until onions are translucent and start to brown. Cover and cook about 5 minutes longer to let them caramelize a little more.
  2. Transfer onions to slow cooker. Add garlic, broth, and bay leaf. Cover and cook on high 3-4 hours or on low 6-8 hours.
  3. About 20-30 minutes before serving, preheat oven to 400 degrees. Place slices of bread in a single layer on a baking sheet. Place in preheated oven for about 5 minutes, then flip the bread slices over and return to oven for another 5 minutes or so until bread is dried and crunchy. Set aside.
  4. Place oven-safe bowls on the baking sheet. Fill each with soup from the slow cooker. Place 2 slices of swiss cheese (overlapping) on top of the soup so the edges are hanging over the sides of the bowls. Bake about 10 minutes until cheese is melty. Serve with crusty bread and garnish with parsley, if desired. Enjoy! 
Adapted from:


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