January 22, 2016

Slow Cooker French Onion Soup

"Beautiful Soup! Who cares for fish,
Game, or any other dish?
Who would not give all else for two
Pennyworth only of Beautiful Soup?
Pennyworth only of Beautiful Soup?"
-Lewis Carroll

A steamy bowl of soup for supper on a cold winter evening is truly a beautiful thing. When it's made in a slow cooker, with only minimal effort, it's even better. This time of year is the worst for me - the short, chilly days, and long, dark nights. Even in the deep south, we get more cold weather than suits my taste. Plus, let's be honest here, as much as I love the holidays, they can be exhausting. There is the cooking, the shopping, parties, visiting with family and friends. I'm really just now starting to recover. My energy is low and something easy, homey and comforting is exactly what I crave.

This French onion soup recipe totally fits the bill. It's rich and velvety, and so simple to prepare - throw it all in the slow cooker, and let it simmer away all day. The slow cooker caramelizes the onions until the are sweet and soft, then you just add the broth and some seasonings. Serve with a few croutons, or a slice of French bread, and top with a little cheese. It's really just that simple!

4-6 Servings

  • 3 pounds onions (yellow, white or sweet), sliced into half moons
  • 2 tablespoons olive oil
  • 2 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons flour
  • 6 cups of broth (beef, chicken and/or vegetable)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • 1 teaspoon lemon juice or balsamic vinegar
  • Salt and pepper
  • Croutons and cheese for topping bowls

  1. Place the sliced onions into the slow cooker, then toss with olive oil, butter, salt and sugar. Set the slow cooker to low, and allow onions to cook for 8-10 hours, until the they are soft and caramelized.
  2. Stir the flour into the onions, and then add the broth, Worcestershire sauce, and thyme. Remove the lid half way, turn the slow cooker to high, and allow soup to cook for one more hour. Stir in the lemon juice, and season with salt and pepper to taste.
  3. Before serving, top with a handful of croutons, and a little bit of Swiss or provolone cheese. If you want it brown and bubbly, use a broiler-safe bowl, and brown under the broiler for 2-3 minutes.

This recipe was shared at The Country Cook Weekend Potluck and Miz Helen's Country Cottage Full Plate Thursday. Visit these sites for more great recipes!


  1. I would just love your French Onion Soup and I am pinning it! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. It looks so great. Hope I would make it successfully.


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