Since I gave you a 14 hour recipe yesterday, I figured today we’d make it a little shorter.

Crockpot French Onion Soup I

You know… like 9 hours.

But! At least this time you won’t have to cover your entire kitchen in flour, spend four days digging dough out from under your nails, scrub melted burned butter off the bottom of your oven and give the entire recipe you made to someone else because you can’t be trusted around it.

Crockpot French Onion Soup I

This time you can just throw it in a big pot and forget about it.

Crockpot French Onion Soup I

And drink beer while you’re at it. Winning!

Crockpot French Onion Soup I

I can’t believe there was a time in my life that I didn’t think I liked onions. I don’t even know how it is possible for someone who loves food to not like onions because they add a ridiculous amount of delicious flavor in so many different ways to so many different dishes.

Crockpot French Onion Soup I

And even though I used to think I didn’t care for them?

I still ordered french onion soup anyway. I’m sure you know why. The cheeeeese. And the bread. I distinctly remember sitting at a restaurant a few years ago and the server bringing one of our dining neighbors a piping bowl of soup with golden cheese just literally pouring down the sides.

All I could think was…






Crockpot French Onion Soup I

For years after, I ordered french onion soup… and only ate the bread and cheese. I’d dig my spoon down in half way, grabbing a bite of toasted bread, a spoonful of broth, and strands upon strands of gruyere or gouda. I’d always finish everything in the bowl, except for the big pile of caramelized onions on the bottom.

I liked that set up. I liked it a lot.

Crockpot French Onion Soup I

Then, as I’ve detailed before – much like his Diet Mountain Dew habit, my husband developed an addiction to caramelized onions and asked for them on everything. Even weirdo things like pasta and eggs. I seriously think I made them nearly every day for three months. I first tried them on a burger, slathered in cheese and ketchup of course. Then we moved on to steak, and once I even put them in a salad… that sort of tasted good. Just don’t try it hungover.

Caramely onions? I could do this.

Crockpot French Onion Soup I

After all, if there was any vegetable for me to learn to love, it had to be the one filled with sugar that softened and sweetened easily and almost tasted candy-like at times, right? Right on.

Crockpot French Onion Soup I

So hopefully by this point I don’t have to do any convincing and we can let this cheese do the talking.

And if you stillll don’t like onions? Make this anyway and just eat the bread and cheese and broth like I did circa 1999. Totally worth it.

Crockpot French Onion Soup I

Crockpot French Onion Soup

[adapted from Tyler Florence]

makes a giant pot, about 8-10 servings

4 medium sweet onions, thinly sliced

3 garlic cloves, minced

4 tablespoons of butter

2 tablespoons balsamic vinegar (I used my favorite Fustinis!)

2 tablespoons brown sugar

3 tablespoons flour

8 ounces of beer

64 ounces of low-sodium beef stock

2 tablespoons fresh thyme

1/2 teaspoon black pepper

1/2 teaspoon salt

french bread

gruyere cheese, sliced

Set your crock pot on high, then add onions, garlic, brown sugar, butter, salt and balsamic and mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramely and brown on the edges. Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, and pepper, then turn heat down to low, cover and cook for 6-8 hours.

Before serving, cut french bread or baguette into slices. Fill soup bowls to the top, then cover with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Be careful when serving as bowls will be hot!

Note: I used a very low-sodium beef stock, so depending on the stock you use, add additional salt for flavor if desired.

Crockpot French Onion Soup I

I want to live inside that bowl.

share:    Pin It    

288 Responses to “Crockpot French Onion Soup.”

  1. #
    Ann — September 30, 2011 @ 11:29 pm

    A Terrific idea! I usually do mine on the stove top, but I really like this option! Thanks!


  2. #
    Dana B — October 1, 2011 @ 12:25 am

    This is awesome. Like you, I’ve been thinking about how I so despised onions as a kid, but love carmelized onions now. I’ve also been thinking about french onion soup. a lot. I don’t have the little bowls and I am a very, very, busy Mom so I love this idea of making it in the crock pot! I’m going to put the ingredients on my list for tomorrow now. Thanks!!!


    • Emy — October 1st, 2011 @ 1:28 pm

      I’m cooking this right now! The onions are caramelizing. I’m also one of those who would order the stuff and eat around the onions. I remember my dad used to order it at the family’s favorite restaurant, every Friday. He always let me eat half the cheese off the top. My only problem is that every restaurant I’ve ordered it from since, it seems to be too salty, or too…something. To the point where, 3/4 of the way through, the flavor became, for lack of a better word, annoying. I like that you call for low-sodium broth, and i’m seriously hoping that this comes out tasting like what my dad used to always get. I’m excited! (i’m making this for their anniversary, by the way)


      • Jessica — October 1st, 2011 @ 1:40 pm

        Awesome!! Please keep me posted on the result. :)

        • Emy — October 1st, 2011 @ 10:53 pm

          Just finished it. It was delicious! I don’t have bowls that go into the broiler, so I ended up using a creme brulee torch to melt/brown the cheese. That seemed to work okay, but I’m thinking it’ll be better (and easier–as my thumbs can attest) with the broiler. I’ll get bowls for next time!

          I ended up salting mine just a little to counteract the sweet, but it was perfect that way! My dad, an avid souper, always taught me never to add much salt to soup–to always let each person salt to their own taste, so it was great! Thank you!

          • Emy — October 1st, 2011 @ 10:54 pm

            Oh! I ended up using a Lager. Is there a specific beer you’d suggest?

  3. #
    Mary — October 1, 2011 @ 6:56 pm

    The hubbs and I just finished a couple bowls, and let me just say: “YUM!” I, too, am not a huge fan of onions, but this recipe is so good and so easy to make. Totally worth the tears (from the onions of course). Thanks!


    • Jessica — October 1st, 2011 @ 6:57 pm

      So glad you liked it Mary!


  4. #
    Lucie — October 2, 2011 @ 3:36 pm

    Such a great way to do French Onion soup! I love it but it can be so high maintenance, such a good idea to use a crocpot!


  5. #
    Lauren — October 2, 2011 @ 4:35 pm

    oh my gosh I’m making this asap!


  6. #
    Louise — October 2, 2011 @ 6:03 pm

    Interesting that you used beer, most French Onion Soup recipes I’ve seen use wine. I use to not like FSO either after a bad experience, and now I order it practically every time we go out :)


  7. #
    Mandi @ Smile and Mama With Me — October 2, 2011 @ 7:10 pm

    TO DIE FOR!!! That’s all I have to say! I’m putting this on the menu for next week….




  8. #
    Jennifer@MotherThyme — October 2, 2011 @ 9:49 pm

    Made this yesterday and it was fantastic! Served it today to friends that came over to watch football and they loved it too! This will be my go to French Onion Soup recipe now! Thanks!


  9. #
    Daniel — October 3, 2011 @ 3:12 am

    Is there a way I can make this without a crockpot? I don’t own one… Also I’m under 21 so I’m thinking of substituting ginger ale for the beer, what do you think? This recipe just looked soo much better than others I’ve seen..


    • Jessica — October 3rd, 2011 @ 8:46 am

      Yep – I would saute the onions until caramelized in the butter – about 30 minutes or so over low heat. Then add the rest of the ingredients and bring to a boil, then simmer for about 2 hours. The ginger ale sounds like it would be pretty good, and you could also just use broth too. Let me know how it goes. :)


      • Daniel — October 8th, 2011 @ 10:37 pm

        I am eating it right now and I love it!! I used some oregano and basil since I didn’t have thyme, used the ginger ale and did it all over the stove, and baked a fresh homemade baguette for it. Thanks :)

        • jimmydash — February 5th, 2012 @ 10:13 pm

          Use a non-alcohol beer available from your grocer.

  10. #
    Rachel Wilkerson — October 3, 2011 @ 11:25 am

    Mmm…I need more crock pot recipes…this looks amazing!!


    • Jessica — October 3rd, 2011 @ 11:32 am

      Girl I have an AMAZING chicken one coming later this week. So, so, so good!


  11. #
    Christina — October 3, 2011 @ 4:57 pm

    I’m making these right now! I tasted them about 2 hours in and was worried I didn’t let the onions carmelize enough, but I trusted your “a bit carmely and brown on the edges” description. They’ve been in there close to 6 hours now, and what a difference! I can’t wait until dinner.


  12. #
    Rachel — October 3, 2011 @ 10:25 pm

    so…umm that was delicious! I live in Alaska and its 48 right now so its perfect dinner, even my bigger little guy ate it at 21 months. we used provolone bc I couldn’t remember what cheese it was once I got to the store, but still turned out yummy! i could eat the bread dipped in the soup all day. even my hubby who hates cheese ate the crap out of everything!


  13. #
    Dana@TheSundaySweet — October 4, 2011 @ 11:53 am

    Sign me up for this! I literally have a day off today, which never happens, and I am not allowing myself to do anything…but THIS! Plus, it’s a rainy day. Perfect.


  14. #
    Chrissy — October 4, 2011 @ 6:47 pm

    Holy mother this is good! I am eating it as I type. I made it on the stove because I wanted it right.this.minute. I did as Jess suggested to another review and I caramelized the onions on the stove and then added the garlic and flour for a few minutes. I then put everything into a pot to simmer for 1.5 hours. Yea this is ridiculously good. I’ve never made a recipe off this site I didn’t love! Thank you!!!


  15. #
    Emily — October 6, 2011 @ 1:43 pm

    This sounds great! I want to make this, but have 1 question: What type of beer did you use? Can i use whatever I have in my fridge? (Coors light)


    • Jessica — October 6th, 2011 @ 2:05 pm

      I used an amber ale, but I think that coors light would probably be fine! I don’t think it’s going to be “bad.”


    • Steph — January 14th, 2013 @ 12:40 am

      I used a Bud Light because my mom left one in the fridge when she came to visit. I hate Bud Light, but my soup still tasted great. I didn’t taste the beer in it at all. 8)


  16. #
    Kim Van Dyke — October 7, 2011 @ 3:59 pm

    I made this today. I agree that the longer the onions have to carmelize, the better the results. I used a oatmeal stout (we are dark beer lovers here) and it tasted delicious. I would suggest that readers not waste this great recipe by using any sort of light beer, you need a beer that stands up to the onions and garlic. Thanks for a wonderful dinner :)


    • Jessica — October 7th, 2011 @ 4:31 pm

      Good to know – thanks Kim!


  17. #
    Steve Howe — October 8, 2011 @ 11:56 am

    I am going to make this tomorrow….football and French onion soup! How could things get better than that?


  18. #
    Lauren — October 10, 2011 @ 9:44 am

    making this for tonight… SO excited!! My mouth is already watering! Alright – off to slice some onions! :)


  19. #
    Jill — October 11, 2011 @ 5:15 pm

    So is there a way that we could make this without beer? What would be the alternate ingredient?


    • Jessica — October 11th, 2011 @ 5:18 pm

      I think you could just use more broth, and I also think someone tried it with ginger ale and enjoyed it. You can also use wine, but I wasn’t sure if you wanted to do alcohol at all.


  20. #
    Miranda — October 12, 2011 @ 10:23 am

    It’s a-cookin’ as we speak. As we type. As we drool. Whatever. French onion soup for breakfast? Yes!

    Thanks for the recipe – I just want to take a moment and say thanks for your blog, as well. I love the recipes and the write-ups. A growing percentage of my recipe album includes your creations. I love that a total stranger from across the nation has a place in my recipe album (and stomach!). Thanks for being inspired to create beautiful food!


  21. #
    Eric Mereen — October 18, 2011 @ 3:09 pm

    If I could make a suggestion, put the thyme in a tea bag. Once done take the bag out and throw away, otherwise you will end up like me and have tons of thyme floating around in it. My only change to the recipe, since my family doesn’t mind thyme, but doesn’t want it floating in their soup.


  22. #
    Katie — October 18, 2011 @ 5:17 pm

    If you use stale bread and cut it up like croutons, they will soak up the broth better and are much easier to get out of the bowl.


  23. #
    Mindy — October 24, 2011 @ 6:06 pm

    Yummm… my son & I LOVE french onion soup (husband & daughter – not so much). I bought all the ingredients to make this in the next couple of days – can’t wait! Would love to know where you got the awesome bowls. They are so pretty and perfect! I believe I NEED them!


  24. #
    Kevin (Closet Cooking) — October 25, 2011 @ 10:33 pm

    This is one of my favourite soups and using a crock-pot would certainly cut down on the effort required to make it!


  25. #
    Susan — October 30, 2011 @ 1:54 am

    If you bowls don’t go under the broiler- put the bread slices onto a foil lined cookie sheet and add the cheese- put that under the broiler til the cheese bubbles- then float the cheese toasts in bowls of onion soup and enjoy ………(make an extra cheese toast for the cook)


    • Kea — April 7th, 2012 @ 3:08 pm

      great idea, thanks!!! i was thinking i needed to bite the bullet and buy some bowls, but this idea is even better.


  26. #
    Shelley (Ground Beef Budget) — November 22, 2011 @ 5:53 pm

    Oh my, my, my! This looks delicious! I love your photos and narratives. Can’t wait to try it!


  27. #
    Leah — November 30, 2011 @ 10:59 am

    I have been wanting to make French Onion Soup for a long time, but haven’t had the time. This was such an easy recipe! The results were so yummy. Even my 2 year old loved it:) I will definitely make this again. thanks!


  28. #
    shawna — December 29, 2011 @ 12:23 am

    this was not that great, im sad boo. now i have a whole crockpot of mediocre soup. i thought there was way to much thyme. and just didnt taste rich like french onion soup does.


    • jess — November 27th, 2012 @ 12:36 am

      II agree not what I exlected thyme floating everywhere n my onions werent carmeluzed completly I don’t think not sure if that will change the dull flavor


  29. #
    Erica — December 29, 2011 @ 1:29 pm

    I made this recipe yesterday and it didn’t turn out as wonderful as I had hoped and I’m a HUGE french onion soup fan! I used coors light as my beer and I think that was a way wrong move, haha! Next time I think I will carmelize my onions longer, omit the beer and substitute with chicken broth and some worchestire sauce and LOTS more salt!! Altogether a very easy recipe, but just needs some tweaks for my taste buds.
    P.S. I got these wonderful french onion soup bowls from Sur la Table for $3.96 each! Love them!


  30. #
    Tim m — January 15, 2012 @ 1:10 pm

    My wife and I love French onion soup. I am cooking a batch right now. I can’t wait until tonight.


  31. #
    Jesci — January 28, 2012 @ 4:17 pm

    This is food porn! Thank you!


  32. #
    Alexandra — January 31, 2012 @ 9:56 am

    I just came across this recipe and i cant wait to make it friday! only… i dont have an hour to spare in the morning before work to caramelize the onions (in the pot or on the stove). What do you think i can do the night before?


    • Jessica — January 31st, 2012 @ 11:11 am

      I think you could caramelize the onions on the stovetop the night before, keep them in the fridge and then add them to the crockpot with everything else.


  33. #
    Monique — February 1, 2012 @ 9:43 am

    I just made this last night and I was disappointed. The onions didn’t carmelize. Maybe it’s my crock pot, I’m gonna try again but first carmelize my onions on the stove.


  34. #
    Meg at Peaches and Cake — February 3, 2012 @ 9:59 am

    Just made an adapted version of your recipe and Tyler’s recipe tonight! Thanks so much for the awesome idea to put it in a slow cooker I never would have tried that but it made life so much easier! I’ll show you on your FB wall soon!


  35. #
    Scotty Van — March 5, 2012 @ 9:25 pm

    This sounds delicious and I love the positive feedback from others that have tried it. I don’t have balsamic and I’m wondering if I could possibly sub a mix of apple cider vinegar (for the acid) and worcestershire? Planning on making this coming weekend for a birthday get-together.


  36. #
    susan covey — March 15, 2012 @ 2:01 am

    I want to make this ahead of time and take it the next day in the car for a gathering of 8 of us at Ocean Shores – so will not eat till that next night. Will that be okay?

    Can I use chicken broth instead of beef broth?


  37. #
    Lindsay — March 18, 2012 @ 9:25 pm

    This soup was DELISH!!!! Super easy recipe. I ended up using 8oz of red wine instead of beer and it worked out great. Can wait for the leftovers :)


  38. #
    Joe — March 22, 2012 @ 2:04 pm

    Just tried this recipe last night and it was great! Not quite the french onion soup that I grew up with, but very simple to make and delicious. There’s just one main thing I would tweak to make it perfect.

    One hour on hot in the slow cooker is definitely not enough time to caramelize the onions. I left them in there for almost two hours and they were still a little crunchy. I’m used to the onions being a step away from mush, but, if you like a little texture, than two hours should do. Next time I will cook them on the stove the night before and make sure that they are full caramelized and delicious! Overall great recipe!


  39. #
    Kea — April 7, 2012 @ 3:10 pm

    I’m making this right now and it’s definitely going to take longer than 1 hour to caramelize the onions.


  40. #
    Anne @ Have a Cookie! — July 19, 2012 @ 10:40 pm

    I just came across this recipe and it looks soooooo good! Unfortunately, I will have to wait to make it until the temperature goes down a bit. Right now, we’re averaging 100 degrees during the day! But it’s definitely on my list for cooler weather!


  41. #
    Fricka — September 12, 2012 @ 10:39 pm

    I just received a huge bag of onions in my CSA box this week and was wondering what to make so a quick google search led me to your French Onion soup recipe and oh my goodness, it was so DELICIOUS!! And crazy easy too! Thank you for such an amazing recipe!


  42. #
    Katie — October 12, 2012 @ 10:21 am

    I made your French Onion Soup yesterday in the crock pot and we LOVED it. I’d made FO Soup before, but without the crock pot – your recipe is such a time saver! We had company over for dinner and everyone agreed, the soup is delicious. I’ve shared a link to your blog from my blog and a friend is ready to give it a shot too. It’s so easy!

    Thanks so much for such a great recipe. I’m a huge fan of your blog and I may have pinned 50% of your recipes since Pinterest started.


    • Theresa — October 13th, 2012 @ 1:41 pm

      Im making this right now and its so easy and the whole house smells heavenly It tastes good allready so in a few hours with bread ahhhh I cant wait!


  43. #
    Theresa — October 13, 2012 @ 1:42 pm

    So easy and so yummy!


  44. #
    ct — November 27, 2012 @ 7:02 pm

    Where does one buy the soup bowls that are oven proof?


  45. #
    Aaron — November 29, 2012 @ 4:52 pm

    I am making this right now! this is the easiest French onion recipe I have found! so I am really excited to try it tonight! I made half and divided the other half into 2 bags (one with step one and one with step two) leaving out the flour to be done at time of cooking. curious to see if it will be a good Freezer meal! hope so! can’t wait to taste it tonight!


  46. #
    Jacqueline — January 7, 2013 @ 3:35 am

    Considering I don’t really know what a broiler is, I don’t think I own one. What could I do instead? Does it make a big difference or could I just make cheese toast in the oven and put it on top?


    • tcyork — January 19th, 2013 @ 8:50 pm

      your oven is the broiler… set it on broil and put your bowls in


  47. #
    Steph — January 14, 2013 @ 12:46 am

    I made this yesterday. I cut the ingredients so that it made two servings since I only have a 1.5 quart crock and it still turned out wonderful. It tasted even better today when I reheated the leftovers! Yummm! 8) Thank you so much for the recipe!


    • Ashleigh — January 15th, 2013 @ 1:23 pm

      When you cut the serving size , did you also cut the time? I’m making the recipe cut in half and wasn’t sure about the time. Was hoping someone knew :)


  48. #
    Sarah — January 16, 2013 @ 12:21 pm

    Thanks for this easy recipe, it came out delicious and the house smelled amazing the whole time it was simmering. I love the leftovers and will share with friends tonight. Didn’t change a thing and had a lot of the ingredients on hand, will def make it again!


  49. #
    laura — February 2, 2013 @ 8:28 pm

    Hello everyboy,
    i am new to onion soup and to slow cooking.
    my husband is a huge fan of this soup and i really want to try this recipe.
    but i was wondering if onion soup freezes well, so i can double this recipe and freeze some for later. if it doesn’t freeze well, how long would it be good for in the fridge?
    also, i have a 5 and a half quartz, oval slow cooker. do i have to change the cooking time as well?
    thanks in advance.


  50. #
    Kendra | apartment 302 — February 27, 2013 @ 11:40 pm

    I’m making this tomorrow for dinner! My mom is coming into town and I’m going to surprise her (if I can keep my mouth shut) with our favourite soup! I can not wait to dig in tomorrow, it looks so delicious!!!



Leave a Comment

Current ye@r *