This Crockpot French Onion Soup is classic comfort food at its finest. Packed with caramelized onion flavor and slow cooked to perfection. It’s topped with toasted crusty bread cubes and gooey melted cheese.
Table of Contents
This small batch slow cooker recipe is super easy and makes a great lunch, dinner, or soup course for two people.
Yes, you can caramelize onions in a slow cooker. And, yes, they make the most heavenly Crockpot French Onion Soup.

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How to make French Onion Soup without Wine
Cut the onion into rings, and then cut the rings in half.

Place the onions in a 4 quart crockpot. Click here for a 4 quart crockpot.

Add coarse salt, melted butter, fresh cracked black pepper, Worcestershire sauce and thyme.
Cook on low for 7 to 8 hours until nicely brown and caramelized.
Pour the beef broth into the slow cooker and cook for at least one hour more.

While the broth is cooking, toast the 2 thick slices of crusty bread in a toaster oven.
Cut the toast into large cubes.
Shred the cheese and set aside.
When the broth is almost done, preheat the broiler to high.
Arrange two oven safe soup bowls on a baking sheet. I use these bowls for French Onion Soup.
Ladle hot soup into the bowls.

Place the toasted crusty bread cubes on top of the soup.

Sprinkle each bowl with half of the cheese.

Broil until cheese is bubbly and golden, about 2 – 4 minutes.

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Crockpot French Onion Soup
This Crockpot French Onion Soup is classic comfort food at its finest. Packed with caramelized onion flavor and slow cooked to perfection. It’s topped with toasted crusty bread cubes and gooey melted cheese.
Ingredients
- 1 large Vidalia onion
- 1/2 teaspoon coarse salt
- 2 Tablespoons butter (melted)
- 1/4 teaspoon fresh cracked black pepper
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon thyme
- 2 cups beef broth
- 2 slices bread, thick cut crusty
- 4 ounces Jalsburg cheese, Swiss, or Gruyere
Instructions
- Cut the onion into rings, and then cut the rings in half.
- Place the onions in a 4 quart crockpot. Click for a 4 quart crockpot.
- Add coarse salt, melted butter, fresh cracked black pepper, Worcestershire sauce and thyme.
- Cook on low for 7 to 8 hours until nicely brown and caramelized.
- Pour the beef broth into the slow cooker and cook for at least one hour more.
- While the broth is cooking, toast the 2 thick slices of crusty bread in a toaster oven.
- Cut the toast into large cubes.
- Shred the cheese and set aside.
- When the broth is almost done, preheat the broiler to high.
- Arrange two oven safe soup bowls on a baking sheet. Click for 20 ounce oven safe soup bowls.
- Ladle hot soup into the bowls.
- Place the toasted crusty bread cubes on top of the soup.
- Sprinkle each bowl with half of the cheese.
- Broil until cheese is bubbly and golden, about 2 - 4 minutes.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 703Total Fat: 48gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 143mgSodium: 2198mgCarbohydrates: 30gNet Carbohydrates: 0gFiber: 2gSugar: 11gSugar Alcohols: 0gProtein: 38g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

25 Slow Cooker Soups For Winter - iWomen's Blog
Tuesday 24th of March 2020
[…] […]
Kathryn L. Pye
Tuesday 27th of August 2019
Need nutritional information - in particular - Calories and carbs. Please and thank you.
Zona
Tuesday 27th of August 2019
Hi Kathryn, the full nutrition is listed at the bottom of the recipe card as 703 calories and 30 carbs. It is calculated by 3rd party software and may not be 100% accurate. Thank you for your question :)
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Thursday 13th of June 2019
[…] is a small batch soup from Zona Cooks. Let it cook all day and you’ll have cheesy onion-filled goodness. The recipe makes two bowls […]