Crockpot French Onion Soup

French Onion Soup is a classic and comforting dish, and making it in a slow cooker can be a real time-saver. Here’s how to make Crockpot French Onion Soup following your recipe:


  • 3 large white onions, sliced
  • 3 tablespoons butter
  • 2 tablespoons brown sugar
  • 64 ounces beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, minced
  • ⅓ cup dry sherry
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 Bay Leaf
  • 8 slices dry French bread
  • ¾ cup Gruyere cheese, shredded
  • ½ cup Emmental cheese, shredded
  • 6 tablespoons fresh Parmesan cheese, shredded


  1. Caramelize the Onions:
    • In a large non-stick pan, melt the butter over medium-low heat.
    • Add the sliced onions and brown sugar to the melted butter. Cook, stirring occasionally, for about 20 minutes or until the onions are golden brown and caramelized.
  2. Transfer to the Slow Cooker:
    • Once the onions are caramelized, transfer them to your slow cooker.
  3. Add Remaining Ingredients:
    • To the slow cooker with the caramelized onions, add the beef broth, Worcestershire sauce, minced garlic, dry sherry, fresh thyme (or dried thyme), and the bay leaf. Stir everything together.
  4. Cook in the Crockpot:
    • Cover the slow cooker and cook on low for 6-8 hours. This slow cooking time allows the flavors to meld and develop.
  5. Remove the Bay Leaf:
    • Before serving, remember to remove and discard the bay leaf and thyme sprigs (if using fresh thyme).
  6. Prepare the Bread and Cheese:
    • Preheat your oven’s broiler.
    • Arrange the slices of dry French bread on a baking sheet and toast them under the broiler for a couple of minutes on each side until they are crispy and golden brown.
  7. Assemble and Broil:
    • When you’re ready to serve, ladle the hot soup into ovenproof bowls.
    • Place a slice of toasted French bread on top of each bowl of soup.
    • Sprinkle the Gruyere, Emmental, and Parmesan cheese over the bread slices.
  8. Broil the Cheese:
    • Place the bowls of soup under the broiler for 2-3 minutes, or until the cheese is melted and bubbly, and the tops are lightly browned.
  9. Serve:
    • Carefully remove the bowls from the oven (they will be hot!), and let them cool for a moment before serving.


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