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Slow Cooker French Onion Soup

Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 servings.
Category
Soups, Stews, Chowders
Course
Lunch
Main Dish
Soup
Credit
Daphne Turner, Slippery Rock, Pennsylvania
Sources
The Old Farmer's Almanac Readers' Best Recipes

Our Slow Cooker Fresh Onion Soup is the reason that slow cookers were invented! Well, maybe not, but it’s a no-fuss, hearty soup topped with French bread and creamy cheese. There’s a lot to love!

Ingredients
1/2 cup (1 stick) butter or margarine
3 large onions, thinly sliced
4 cups hot water
2 tablespoons instant beef bouillon or 6 beef bouillon cubes
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
4 slices toasted French bread
1/2 cup freshly grated Parmesan or Gruyere cheese

Instructions

  1. Melt butter in a skillet over low heat. Add onions and cook slowly, up to 45 minutes to release maximum flavor, or until nicely browned, stirring frequently.
  2. Transfer to a slow cooker. Add water, bouillon, Worcestershire sauce, and salt. Cover and cook on low for 4 to 6 hours.
  3. To serve, top each bowl with 1 slice of bread. Sprinkle each with 2 tablespoons Parmesan. Recipe may be doubled and kept hot in slow cooker.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>John</span> Fri, 08/30/2024 - 08:15
On a parchment lined sheet pan, mound some homemade croutons in circles the same diameter as your serving bowls. Cover with shredded or thin slices of gruyere. Place under broiler until cheese melts. I keep the oven door open and watch. It won't take long. Then take a spatula and transfer the portions to the hot soup in the serving bowls. Easier than navigating soup filled bowls in and out of the oven to melt cheese.
<span>Laura Rumsby</span> Fri, 11/06/2020 - 12:02
I always use home made beef broth from beef short ribs or prime rib bones, and I add wine to the onions plus Brandy or cognac for incredible flavor. Always use Gruyere cheese and a tip, I often put the bowls in a deep roasting pan as it's easier to get them out of the hot oven after broiling the cheese.
<span>Sandy</span> Thu, 11/05/2020 - 20:03
Toast the bread first and melt some of the cheese on it before topping bowls.
<span>Saundra</span> Thu, 11/05/2020 - 19:55
I thought there was Sherry in onion soup. Is that not right?
<span>Sandi</span> Tue, 11/04/2025 - 17:54
I use Sherry in my French Onion soup. In some instances I've used red wine when I didn't have Sherry.
<span>Denise T</span> Thu, 11/05/2020 - 11:44
To answer Ron's question (and, frankly, mine as well) I did some research. According to the Epicurious website, and I find them a VERY reliable source for anything relating to cooking, they experimented with red, yellow, and Vidalia onions. They found that the Vidalias, cooked low and slow with a sprinkle of salt and sugar for caramelizing, was the best choice for a sweet, nutty and silky result. I hope that this helps.
<span>Ron</span> Thu, 11/05/2020 - 07:00
Thanks for the recipe and wine suggestions from the comment. Pairing the soup with the right wine in your glass also enhances the flavors. I was wondering, what is the best type of onion to use for onion soup?
<span>David West</span> Sun, 01/19/2020 - 12:32
We use some Brewer's Yeast, and yes a good splash of Old Vine Zinfandel with the onions to deepen and enhance flavor. Home made Beef stock is the best and yes make sure it's Gruyere. Go BIG flavor, or go home. . .
<span>George G Woods</span> Sun, 01/19/2020 - 11:10
If it doesn’t have wine it’s not French onion soup thank you
<span>Jean Hopkins</span> Tue, 10/22/2019 - 08:12
I used BOXED beef broth (consume) rather than the bouillon (which makes it rather too salty in my opinion) and think it would be even better with homemade beef broth. Plus it has to be Gruyere cheese - it's the right flavor and melting point. It's a nice idea, making it in the crock pot, the recipe just needs a little tweaking. jh