Awesome Slow Cooker French Onion Soup


Awesome Slow Cooker French Onion Soup

Create the delicious, oniony taste of classic French onion soup in your slow cooker. This slow cooking method allows all the flavors to meld and develop over time, creating a beautifully balanced soup.


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Cooking MethodSlow Cooker


  • 2 pounds onions, sliced thin
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 cup margarine
  • 3 tablespoons olive oil
  • 2 tablespoons flour
  • 2 cans condensed beef broth
  • 2 cans condensed beef consumme
  • 1/2 cup dry white wine
  • 1 teaspoon worcestershire sauce
  • 3 soup cans water
  • 1 loaf french bread, sliced
  • Olive oil
  • Parmesan cheese, freshly grated
  • Swiss cheese, freshly grated


  1. Melt margarine and olive oil together in large skillet. Add sliced onions, sugar and salt to skillet, sauté approximately 20 minutes or until golden. Sprinkle onions with flour and cook an additional 2 - 3 minutes.
  2. To slow cooker, add the remaining ingredients and the onion mixture. Cook at least 8 hours or follow individual slow cooker directions.
  3. Brush 1 inch slices of French bread on both sides with olive oil. Sprinkle one side with parmesan cheese and broil. Put broiled side down in got soup, sprinkle top side of bread with parmesan and top with grated swiss cheese. Broil intil bubbly.

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Can you cook on high for half the time, or not?

I am going to try this today, but cut down on the margarine and oil, making it an extremely diet friendly soup.

What kind of onions make the best soup?

I have made this a number of time on the stove not cooker and it is great along as you add a few extra's.

restaurant great!

@jbarnaby4253 4921774 - Yes, you cook this recipe on low for 8 hours. Hope this helps! - RecipeLion Editors

I guess you cook it on low for the eight hrs.????

The soup taste like a resturant soup. I used a french bagette for the bread part and 3 pieces fit in a bowl and it worked great!

I used 3 lbs. of onions instead of 2 to make it chunkier. It turned out great! It makes alot, so I froze some to eat later. Thanks for the recipe..


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