Crockpot French Onion Soup

If you love French onion soup, you will love this one… or if you have not ever had French onion soup, but love onions, this is worth a try.  Keep in mind – this is a recipe that calls for 20 hours of cook time.  If you do end up cooking the onions for 10 hours, be prepared for a potent smell.  For some it may not bother but others in the house it may, so check with them.  It’s been suggested in the original recipe to put the crockpot in a screened in porch area or in another building since the smell can get a bit overwhelming.


  • 3 lb onions (it is best to weigh because a 3 lb bag of onions usually isn’t 3 lbs after you take the outer part and ends off)
  • 2 TBSP butter (unsalted or salted)
  • 2 TBSP olive oil
  • Sprinkle of garlic salt (not pictured)
  • *optional* 2 packets beef ramen seasoning
  • 4 cups vegetable broth
  • 4 cups beef broth
  • 2 TBSP Balsamic Vinegar
  • *optional* 3 TBSP whiskey or brandy

To serve:

  • Baguette slices
  • Gruyere cheese


  1. It is best to do this at night, before going to bed!
  2. Prepare onions by cutting ends off and taking outer skin off.  This is when I would weigh the onions, before slicing into half moons.
  3.  Once all sliced, I melted the butter and poured over the onions.  I did the same with the olive oil and sprinkled the beef ramen seasoning over the onions.  I also sprinkled some garlic salt over the onions.  Stir with a wooden spoon and put lid back on crockpot. 
  4. Turn crockpot on low for 10 hours.   The onions should be a golden brown.
    1. This is something I will try next time – instead of cooking the onions for 10 hours on low in the crockpot, I will just let them marinate.  I had let the onions sit almost all day and they became soft.    If someone tries this, please comment on how it turned out.
  5.  Add the broth and vinegar.  Stir with wooden spoon.
  6.  Cook on low for 6-8 hours.  If it goes longer, it will be OK – the original recipe says that the longer it cooks, the more intense the flavors can be.
  7.   If using whiskey or brandy, stir in at this time.
  8.   Preheat oven to 350.
  9.  Portion the soup into oven-safe bowls and place on a sturdy sheet pan that is rimmed. 
  10.  Toast bread – we had a baguette bread in the freezer that was taken out to thaw.  This was cut into 1/2 inch slices – however, it is better to add a thicker piece of bread – maybe 1 inch.
  11.  Add the gruyere cheese that has been shredded – use your judgement – the original recipe calls for 1/3 cup per bowl.
  12.  Bake for 20-30 minutes, or until the cheese is melted.  If you bake longer, the cheese will keep bubbling up.  You can also broil this for 2-3 minutes as well.

    Keep in mind that when you take this out, it will be hot!

As we ate dinner, Oliver was allowed to sit at the table with us as long as he kept his paw off the table… only took us saying to keep his paw off the table around 6 times.

Original recipe is located by clicking here.


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