Mmm, French onion soup. It always looks so complicated when ordered at a restaurant but, like most soups, it’s actually quite easy to prepare at home. And you know what makes it even easier? Making it in a slow cooker.
That’s right, this French onion soup recipe starts out on the stove for just a few minutes and then wraps up in the slow cooker. Letting the soup simmer for so many hours means that every sip is infused with delicious flavor.
Best of all, you don’t need any special ingredients for this Slow Cooker French Onion Soup recipe. In fact, you probably have all the ingredients you need on hand — including surprisingly nutrition-rich onions — right now.
Let’s make this fantastic, French-style soup.
We’ll start by heating butter in a large pot and tossing in the onions. Stir them up and let them cook until they turn translucent.
Next, add in the honey and reduce the heat to medium. Let the onions soak up the sweet honey and then allow them to cook for 30 minutes, stirring occasionally to make sure they don’t stick to the pot.
Then, add in the garlic and apple cider vinegar, one of the most versatile ingredients in your pantry. Now that the onions are packed with taste, transfer the mix to your slow cooker. Add in the remaining ingredients, sans goat cheese and bread cubes.
Cook on the soup on low for 8 to 10 hours. Before serving, garnish with shredded goat cheese and bread cubes.
This Slow Cooker French Onion Soup recipe is so tasty and simple to make. It’s a great recipe to start in the morning and let cook the entire day to enjoy a homemade meal when you return home from work; just pair with a fresh salad and some gluten-free dinner rolls for a light supper.
It also makes a killer starter when you’re entertaining — and leaves your hands free to make the rest of the meal.
Slow Cooker French Onion Soup Recipe
- 6 tablespoons butter
- 4 onions, thinly sliced
- 1 tablespoon maple syrup
- 3 garlic cloves, pressed or minced
- 1/4 cup apple cider vinegar
- 7 cups beef broth
- 1 tablespoon sea salt
- 1/4 teaspoon fresh thyme
- 2 bay leaves
- 1/2 cup goat cheese, shredded (optional)
- 1/2 cup toasted sourdough cubes (optional)
- Heat butter in a large pot over medium-high heat. Stir in onions until translucent. Add honey and reduce heat to medium.
- Stir onions occasionally and allow to cook for another 30 minutes.
- Add garlic and apple cider vinegar. Transfer mixture to crockpot and add in remaining ingredients except goat cheese and bread cubes.
- Cook on low for 8–10 hours. Garnish with cheese and bread cubes to serve.
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