How To Prepare Onion Soup Recipe Crock Pot Easy

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There’s something undeniably comforting about a steaming bowl of classic French onion soup. The caramelized onions, rich broth, and toasted bread create a symphony of flavor and texture that warms the soul. But who says you need to spend hours hovering over a stove to enjoy this culinary delight? Enter the humble crock pot – your secret weapon for effortless, delicious onion soup.

This recipe takes all the goodness of traditional French onion soup and simplifies it for the modern home cook. With minimal prep and a slow cooker doing the heavy lifting, you can have a restaurant-worthy meal ready without breaking a sweat.

Crockpot French Onion Soup
Crockpot French Onion Soup


4 tablespoons unsalted butter

  • 6 large yellow onions, thinly sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 1 cup dry white wine (optional)
  • 8 cups beef broth
  • 4 slices crusty bread, toasted
  • 1 cup shredded Gruyère cheese

  • Instructions:

    1. Melt the butter: In your crock pot, melt the butter over low heat.
    2. Sauté the onions: Add the sliced onions to the melted butter. Cook on low for 1-2 hours, stirring occasionally, until the onions are deeply caramelized and softened. This is a crucial step for achieving the rich, flavorful base of the soup.
    3. Add the herbs and spices: Stir in the dried thyme, rosemary, black pepper, and salt.
    4. Deglaze with wine (optional): If using, pour in the white wine and cook for a few minutes, scraping up any browned bits from the bottom of the pot. This step helps to deglaze the pot and adds a touch of acidity to balance the sweetness of the onions.
    5. Add the broth: Pour in the beef broth. Stir to combine everything well.
    6. Cook on low: Cover the crock pot and cook on low for 4-6 hours, or until the flavors have fully melded.
    7. Assemble and serve: To serve, ladle the hot soup into bowls. Top each bowl with a toasted bread slice and sprinkle generously with Gruyère cheese. Broil the cheese on high for a few minutes until melted and bubbly. Enjoy your warm and comforting crock pot onion soup!


    For a richer flavor, use a combination of beef and chicken broth.

  • You can substitute Gruyère cheese with another Swiss cheese like Emmental or Jarlsberg.
  • If you prefer a vegetarian option, simply use vegetable broth in place of beef broth.

  • Nutrition Facts:

    (Per serving, without bread and cheese)

    Calories: 150

  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 25mg
  • Sodium: 800mg (depending on the broth)
  • Carbohydrates: 10g
  • Sugar: 4g
  • Protein: 8g

  • Please note: This is an approximate nutritional calculation and may vary depending on the specific ingredients used.


    Crock pot onion soup is a lifesaver for busy weeknights, offering a satisfying and flavorful meal with minimal effort. The slow cooker allows the onions to caramelize deeply, creating a rich and complex base for the soup. With toasted bread and melted cheese on top, it’s the perfect combination of comfort and indulgence. So next time you’re craving a hearty and delicious meal, give this crock pot onion soup recipe a try – your taste buds will thank you!


    1. Can I use a different type of onion?

    Yes, you can substitute other types of onions for yellow onions. However, yellow onions tend to caramelize the best, resulting in a deeper and sweeter flavor. You could try a combination of yellow and white onions for a slightly milder flavor.

    2. How long can I keep leftover crock pot onion soup?

    Leftover crock pot onion soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

    3. What can I serve with crock pot onion soup?

    Crock pot onion soup is a hearty dish on its own, but you can also serve it with a side salad or a simple green vegetable like steamed broccoli.

    4. Can I make this recipe in advance?

    Yes, you can! Simply assemble the soup in the crock pot and refrigerate it overnight. In the morning, cook on low as directed.

    5. My soup isn’t very thick. How can I thicken it?