{Recipe} Slow Cooker French Onion Soup

I’ve been posting a lot of sweets on here lately, so I thought I should probably stick something savory in the mix. You know, for funsies. Also, I really like onions.

Side note: I may love onions, but I think onions hate me. It’s common knowledge that onions make you cry, but from what I’ve gathered talking to others, it seems that for most people onions just make them tear or make their eyes uncomfortable. Onions hurt me. As in crying out of pain, tears running down my cheeks, stinging and burning hurt. If I have to dice onions I have to take breaks because my eyes get to the point where they hurt so much I can’t even open them. And if I get to that point, then my eyes hurt for the rest of the day, not just while I’m cutting. This is why I gravitate towards preparations where I can just slice the onions. The less time I spend cutting onions the better.



I’m going to be honest with you. This recipe takes a long time. Like a really, really long time. The good news, though, is that aside from cutting the onions, this whole recipe is pretty hands off. No separate pans or sauteing the onions ahead of time. The slow cooker does all the work for you, albeit in many, many hours.




The thing is, the best part of French Onion Soup is those wonderfully caramelized onions. Most recipes like to tell you it takes 10-15 minutes to caramelize onions. Liars! Really nicely caramelized onions take much longer. Maybe 45 minutes to an hour. I don’t know about you, but I don’t have an hour to stand in front of the stove stirring onions. That’s just asking for a toddler to find some random sticker or paper and give it to her infant sister to eat. What, that doesn’t happen in your home?




A few years ago, I discovered caramelizing onions in the slow cooker. More recently I decided to turn those sweet, meltingly delicious onions into soup.

Since the onions themselves take about 10 hours, I do them overnight. It makes dinner pretty easy the next day. Night one, chop up a bunch of onions and stick them in the slow cooker. In the morning add broth, and by dinner time you’ll have a savory soup full of onions that melt in your mouth.




For the full experience you can throw on some toasted bread or croutons and cheese and melt it down under your broiler. While cheese and I are BFFs, I would eat this soup on it’s own. It’s oddly satisfying by itself. I mean, it’s just onions, yet it fills you up. Or it fills me up, at least.


Slow Cooker French Onion Soup
Prep time
Cook time
Total time
Recipe type: slow cooker, easy, soup
  • 5 large sweet onions
  • 5 Tbs butter or olive oil
  • 1 cup white wine or chicken broth
  • 5 cups beef broth (or vegetable broth for a no meat option)
  • 4 sprigs thyme
  • 3 fresh bay leaves
  • salt and pepper to taste
  1. Cut onions in half and slice to desired width (thinner onions will cook faster).
  2. Place butter an onions in the crock of a slow cooker.
  3. Cook 8-10 hours on low.
  4. When onions are done, add wine (if using), broth, herbs and salt and pepper.
  5. Cook 8-10 hours on low or 4-6 hours on high.
  1. Ladle into ramekins or oven safe bowls.
  2. Top with toasted bread or croutons and shredded gruyere.
  3. Broil for 5 minutes or until the cheese is melted and bubbly.




Do onions kill your eyes, too? Please tell me I’m not the only one.

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  1. This soup looks so good! I’m going to have to try it!

  2. Fi Ní Neachtáin

    I’ve never had French onion soup before but I’d love to try it. You’ve made it look so delicious!

  3. Robin (Masshole Mommy)

    That sounds heavenly! It’s perfect for a cold winter day 🙂

  4. Omg, amazing recipe! I wanna prepare this right now!

  5. That looks delicious! French onion soup is one of my favorites. Thanks!

  6. Courtney

    Omg this sounds delicious!! French onion is one of my favorite soups!

  7. So I’ll be honest. I’m not a fan of onions but you made this look and sound so yummy!

  8. Never had or heard of it before but I now know I have been missing now, looks divinely delicious

  9. Paula Parker

    Wow, my neighbor lady asked me two days ago if I had a french onion soup recipe. She will be thrilled with this one. THanks!

  10. That onion soup sounds amazing! I love onion soup especially for lunch! Thank you for sharing this awesome recipe!

  11. I am not a huge fan of French Onion Soup, but my mom is! This looks like one she would love!

  12. Love French Onion soup – it is one of my favorites. I would make it all the time if everyone in my home would eat it. Great recipe.

    • It’s one of my favorites, too. I’d make it more often if I could find someone to cut the onions for me. 😉

  13. It’s definitely my kind of soup! Making it in a slow cooker made it a winning recipe. I heard if you put your onion in the freezer overnight, it will reduce the teary part. Have you tried that?

    • I’ve tried refrigerating them, but I haven’t tried the freezer! I’ll try that next time. Won’t it make it really difficult to cut, though?

  14. There has always been something about French onion soup that I could never get past. I think it’s the top of it because from your picture, the onions and broth looks absolutely tasty! And yes, onions kill my eyes, and they usually sneak up on me and produce a delayed reaction with me.

  15. Michelle Hwee

    yummmy! I love soup 🙂 This looks delicious!

    • Thanks so much. I’m a soup girl, myself. I go long stretches of just wanting to eat soup. 🙂

  16. I LOVE french onion soup! I’m pinning your recipe, we will have to try it soon! Sometimes just being in the kitchen while the husband cuts onions, makes my eyes hurt/tear. I completely understand where you are coming from with that, I also think I’m particularly sensitive to onion. Even garlic sometimes we bother my eyes…though not as bad as onions.

    • Nice to know I’m not alone! I thought something was wrong with my eyes. 😛 Thanks for the pin!

  17. It looks delicious! How many does it serve?

  18. I’m the same way with onions … I simply cannot be around them for more than a few seconds after I start cutting, it hurts so badly and I’ve even tried soaking them in water beforehand. YOU ARE NOT THE ONLY ONE. Now, I’m making this recipe tonight. Thank you!!

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