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French onion soup transforms humble ingredients into comfort food, but who has time to stand over the stove stirring onions for hours? Your slow cooker is about to become your new best friend.
This hands-off method lets three pounds of yellow onions slowly caramelize into sweet, jammy perfection while you go about your day. The gentle heat develops those deep, complex flavors that make French onion soup irresistible, while butter and olive oil create the perfect base. Rich beef broth (easily swapped for chicken or vegetable), a splash of balsamic vinegar, and optional brandy build layers of flavor that rival any restaurant.
Top it all off with crusty baguette slices and melted Gruyere, Fontina, or Swiss cheese for the ultimate comfort meal. Ready to discover how easy it is to create this bistro classic? Let’s dive into this foolproof method that delivers maximum flavor with minimal fuss.
The recipe can be found here.
Start by grabbing your protective eyewear to peel and slice the onions into quarter moons 🙂 It’s 3lbs of onions…that’s a lot of tears! I’m jealous if your eyes aren’t affected by onions but mine are.
Anyway, once those onions are peeled and sliced, place in the bowl of a 5 Qt (or larger) slow cooker. The onions will cook down quite a bit but you need room to house the onions while that happens. Generously season with salt and pepper. Add 2-3 Tbsp of olive oil and 4 Tbsp of melted butter. Stir to coat the onions.
Cover and cook on LOW for 12 hours. The onions should be a dark, golden-brown color and quite soft at this point.
This isn’t a recipe you want to cook on high. Caramelized onions need to be cooked low and slow. You also want to pay attention to when you are starting the slow cooker to ensure ample time to 1) cook the onions, and 2) finish cooking the soup. I suggest starting the slow cooker the night before so you can add the broth and other ingredients in the morning and enjoy the soup for dinner.
You are now ready to add the broth and vinegar and stir to combine. Continue to cook on LOW for an additional 6 hours (keep the cover on).
If you choose to use brandy, go ahead and add at this point and stir to combine.
Heat the oven to 400 degrees F and line a baking sheet with parchment paper. The parchment paper makes it easier to clean up.
Ladle the soup into oven-safe bowls or crocks, filling about 3/4 full. Place on the baking sheet and top with a few slices of baguette in each bowl/crock. Add a heaping handful of shredded cheese on top of the bread.
Bake for 5-7 minutes or until the cheese is melted and starting to brown. The cheese might start dripping down the sides on the bowl/crock but that’s OK. The crispy cheese is great to eat with the soup. Alternatively, you can place the bowls/crocks under the broiler to melt the cheese.
Remove the baking sheet from the oven and let sit for a few minutes. When ready to serve, be careful to not burn yourself. Remember the soup is scalding hot and the bowls/crocks were just in a hot oven. Regardless, enjoy the soup and the hours it took to get to this moment!
The recipe can be found here.
This slow cooker French onion soup proves that comfort food doesn’t have to be complicated. With just a handful of ingredients and minimal prep, your slow cooker transforms simple onions into something truly special.
The result? Rich, caramelized flavors topped with melty cheese and crusty bread—perfect for any occasion. Next time you’re craving something warm and satisfying, remember that the perfect bowl of French onion soup is just a few hours (ok…it’s quite a few hours) of hands-off cooking away 🙂
Happy Cooking!
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