Need some inspiration for a mid-week meal? We’ve got a classic favorite that you will love once you see how easy it is to prepare. Our slow cooker French onion soup is simple and delicious!

While you prepare this recipe, don’t be intimidated by the onions practically overflowing from the slow cooker. They will cook down to 20 percent of their volume over the course of 8-9 hours. The slow cooker will caramelize the onions so the finished product will be beefy and sweet, not oniony.

One of the best parts of this soup is the top. Don’t leave the kitchen for last step when the soup is under the broiler. The cheese will become melted and bubbly–but should only take 30 seconds, so don’t take your eyes off the prize! Enjoy!

recipebtnServe this soup recipe in a fancy homemade bread bowl!

Slow cooker French onion soup recipe

Slow Cooker French Onion Soup Recipe

Make mealtime easy! Dish up a rich and beefy soup your family will love. Our slow cooker French onion soup couldn’t be easier!

Ingredients
 

Yield: 4 -6 servings
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  • 6 medium yellow onions, sliced thinly
  • 4 Tbsp unsalted butter, 1/2 stick
  • 1 Tbsp beef bouillon
  • 2 sprigs fresh thyme
  • 1/2 cup dry red wine
  • 2 14.5 oz cans beef broth
  • 1 cup water
  • 2 Tbsp cornstarch
  • 1/4 cup water
  • bread, hearty day old, or toast, thick sliced
  • 2 cups Gruyere cheese, or Swiss cheese, shredded

Instructions
 

  • Turn slow cooker to high and add butter. Add onions, bouillon and thyme the pour wine into slow cooker.
  • Cover and allow to cook 7−8 hours (onions will be soft and dark brown). Pour 2 cans beef consommé and 1 cup water into slow cooker and stir to combine. Cook for 1 hour.
  • Remove thyme stems and test for seasoning. Mix cornstarch and ¼ cup cold water together in small bowl then stir cornstarch mixture into soup. Allow to cook an additional 30 minutes.
  • When ready to serve, preheat oven on broil setting. Arrange individual oven safe bowls on a baking sheet. Ladle soup into bowls, filling to ½" from top. Place a piece of bread on top of each portion of soup and top with shredded cheese. Place under broiler until cheese is melted and bubbly (do not walk away! this will take only about 30 seconds to 1 minute).
  • Serve and enjoy!

Notes

Be sure to use hearty bread so it doesn’t disintegrate in your soup!
Calories: 528kcal, Carbohydrates: 35g, Protein: 25g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 90mg, Sodium: 1403mg, Potassium: 455mg, Fiber: 3g, Sugar: 8g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!