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maggie's slow cooker onion soup

LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

This is a not French onion soup - it's simply an easy and tasty onion soup. It takes a while to make because we use the slow cooker, but it's easy and delicious in the end. This recipe makes a lot so we divide it between 4 containers and freeze for enjoyment later. I sometimes use this to cook a roast beef in simply because it adds flavor and keeps it moist. For a really good French onion soup recipe, be sure to check out Andy's share at: https://www.justapinch.com/recipes/main-course/french/classic-french-onion-soup.html It is delicious!

yield 10 serving(s)
prep time 25 Min
cook time 20 Hr
method Slow Cooker Crock Pot

Ingredients For maggie's slow cooker onion soup

  • 4 lg
    onions (Spanish or yellow are best)
  • 1/2 c
    plus 2 Tbsp melted butter, divided, plus more if needed
  • 1/2 tsp
    Italian seasoning
  • 1
    bay leaf
  • 1 tsp
    minced garlic
  • 6 c
    beef stock or broth
  • 1/2 c
    white wine or chicken broth, room temperature
  • 1 Tbsp
    Worcestershire sauce
  • 1
    loaf French bread, sliced into 1/2-inch thick slices
  • garlic powder
  • 6 oz
    cheese, shredded (gruyere and/or muenster)

How To Make maggie's slow cooker onion soup

  • 1
    NOTES: This is a long process but it is pretty much labor free so it is worth it. You will need a slow cooker - 3 - 4 qt in size. The cheesy bread/crouton at the end is not required but if you want your onion soup to look a little French-ish, you may want to add this step. We enjoy Gruyere cheese but found that we enjoy Muenster cheese as well so sometimes we use it in place of the Gruyere and sometimes we do a half and half mix of both of them. The cheese is up to you. I don't have any bowls that can be under the broiler so we choose to do ours the way I've written in the recipe. If you can use the broiler method for your bread and soup, then by all means go for it!
  • 2
    Cut all of the onions in half then slice thinly. I suggest a mandolin for quicker and more even slicing. Place the sliced onions into the slow cooker then pour 1/2 cup melted butter over them. Stir well so all onions are coated. Cook on low overnight or 10 - 12 hours or on high for 4-5 hours. If you are cooking on high, be sure to stir every hour to keep the onions from burning and sticking to the sides of the slow cooker.
  • 3
    Add the Italian seasoning, bay leaf, and minced garlic. Stir. Take a moment to heat the beef stock for a nicer flavored soup - a little hint I learned from Andy Anderson - trust me it is worth it and it doesn't take long at all. Add the wine or chicken broth, Worcestershire sauce, and the beef stock. Stir to combine. Cover and cook again on low for 8 - 10 hours or on high for 4 - 6 hours or until the onions are completely cooked.
  • 4
    Preheat oven to 400ºF. Brush both sides of the sliced French bread lightly with remaining melted butter then sprinkle lightly with garlic powder. Place onto a baking sheet and bake for 6 minutes or so until golden brown. Flip and brown the other side. Set oven to broil. Sprinkle a generous amount of the shredded Gruyere and/or Muenster cheese onto each slice of bread and broil until the cheese is melted and bubbly.
  • 5
    Ladle the soup into bowls about 3/4 full. Sprinkle the top with a small amount of your cheese, if desired. Place the toasted and cheesy bread on top of - or beside - the soup and enjoy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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