Crockpot French onion soup is an elegant and delicious way to warm up on a chilly day!

Fresh onions and herbs are slowly cooked in a robust beef broth flavored with sherry, then ladled into bowls and topped with cheesy bread. Gruyere or Emmentaler cheese makes this soup extra tasty!

Slow cooker French onion soup is filling enough to serve as a meal on its own or as an impressive first course.

spoon in a bowl of Crockpot French Onion Soup

Savory French Onion Soup

  • French onion soup is a hearty soup with bold flavors and a distinctive cheese bread topping.
  • Slow cooking allows for the flavors to blend over time on low heat. Prep in the morning then set it and forget it until it’s ready to serve!
  • This restaurant-worthy soup is made with basic ingredients that are likely already on hand and a couple of easy steps.
  • Keep this soup in the Crockpot and serve with a basket of garlic crostini so guests can top off their own bowls.
bread , cheese ,sherry , onions , broth and thyme to make Crockpot French Onion Soup with labels

Ingredients and Variations

ONIONS: White onions are best for French onion soup as they are not overly sweet like red onions. Yellow onions can be used as well, or a combination of white and yellow tastes great.

BROTH: Beef broth gives French onion soup its classic, full-bodied flavor. A dash of sherry, port, or dry red wine balances out the salty broth and sweet onions with some acid.

Want a non-alcohol substitute for sherry? Mix water and apple cider vinegar in a 1:1 ratio (or 1/8 cup of water and 1/8 cup of apple cider vinegar).

SEASONINGS: Fresh thyme has a subtle, herbal flavor and fragrance – use fresh if you can but dried will still work well.

CHEESE: Cheese is what makes French onion soup such a timeless classic dish! Gruyere and Emmentaler have bright and tangy flavors with the perfect “meltability” on sliced bread. Swiss, mozzarella or parmesan cheese works great, too!

EXTRAS: Budget-friendly extras like beans, leftover chicken, frozen meatballs, or ground Italian pork sausage will bulk up French onion soup without it losing its classic savory flavor. If adding meat to bulk up the soup, try mixing in some homemade Italian seasoning mix to intensify the broth.

process of adding ingredients to crock pot to make Crockpot French Onion Soup

How to Make French Onion Soup in a Crockpot

  1. Combine all the soup ingredients in the crockpot (per the recipe below).
  2. Cook until onions are soft and cooked through.
  3. Top with broiled french bread topped with cheese and serve!

How to Serve French Onion Soup!

Option 1: Ladle soup into bowls and top with broiled bread, and shredded cheese and place the bowls under the broiler until the cheese is browned and bubbly.

Option 2: Sprinkle cheese on bread and broil until browned and then place each piece on top of a bowl of soup.

adding cheese on top of Crockpot French Onion Soup

What to Serve with French Onion Soup

For a simple main dish, serve French onion soup with an extra piece of no knead bread, and a crisp kale caesar salad. Or serve this delicious classic soup as a starter for any meal!

Storing Leftover French Onion Soup

  • Keep leftover French onion soup separate from any leftover cheese bread in a covered container for up to 4 days. Reheat on the stove.
  • Use leftover soup as a “jus” for dipping roast beef sandwiches in, or add macaroni, orzo, rice, and a bag of frozen spinach to create a whole new meal!
bowls of cooked Crockpot French Onion Soup

Cozy Soup Recipes!

Have you tried this recipe for Crockpot French Onion Soup? Leave a comment and rating below!

spoon in a bowl of Crockpot French Onion Soup
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Crockpot French Onion Soup

Chase away the cool weather with this savory Crock Pot French onion soup. It's slow cooked, then ladled into bowls and topped with cheesy bread, then broiled to delicious perfection!
Prep Time 10 minutes
Cook Time 7 hours
Cheesy bread prep 15 minutes
Total Time 7 hours 25 minutes
Servings 6 servings
Author Candace



  • 3 pounds onions peeled and thinly sliced
  • ½ cup butter melted
  • 4 cups cubed french bread 6-8 slices
  • 4-5 cups beef broth , extra as needed
  • ¼ cup sherry or port, optional
  • 2 sprigs fresh thyme optional
  • 6-8 slices french bread or baguette slices
  • 1 cup shredded gruyere cheese *
  • 1 cup shredded emmentaler cheese *


  • Place sliced onions in the slow cooker. Pour in butter and toss to coat. Add bread cubes, then pour enough broth in to cover. Stir well. Add sherry and a sprig of thyme, if using. Add additional broth to cover if needed.
  • Cover and cook for low for 10-18 hours, or high for 4-7 hours, or until onions are soft and cooked through. Stir occasionally. Remove thyme sprigs once soup is cooked.
  • Shortly before serving, preheat oven to broil. Broil slices of french bread for 2 minutes on each side.

Option 1:

  • Ladle soup into bowls and add a piece of the broiled bread. Top bowls with cheese, and pop under the broiler. Heat until cheese is browned and bubbling and serve.

Option 2:

  • Sprinkle each piece of bread with cheese and broil for 1 minute.
  • Ladle soup into bowls, top with cheesy bread, and serve.
  • Garnish with thyme leaves or chopped parsley if desired.


*can substitute Swiss cheese, gouda cheese, or 1 ½ cups shredded mozzarella plus ½ cup parmesan cheese in place of the two types of cheese.
5 from 7 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 756 | Carbohydrates: 88g | Protein: 30g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1687mg | Potassium: 612mg | Fiber: 7g | Sugar: 16g | Vitamin A: 851IU | Vitamin C: 17mg | Calcium: 518mg | Iron: 6mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Lunch
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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