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Challenge: Slow Cooker to the Rescue

Slow Cooker French Onion Soup

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Use your slow cooker to make warm and cozy french onion soup a reality during the week.

Slow Cooker French Onion Soup


  • 2 pounds onions, thinly sliced
  • ¼ cup butter, cut into chunks
  • 4 sprigs fresh thyme
  • 1 teaspoon salt
  • 1 tablespoon flour
  • 1 bay leaf
  • ½ cup dry white wine
  • 1 (32 ounce) box of beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 baquette
  • 1 pound gruyere cheese, sliced


  1. Place the sliced onions, butter, thyme, and salt into the slow cooker. Toss it all together and then cover and cook on low for 10-12 hours. Once the onions have cooked transfer them (and all of the liquid) to a bowl. Cover and refrigerate until you're ready to make the soup.
  2. To make the soup. First, heat the onions and all of their liquid over medium heat. Sprinkle one tablespoon of flour over the top and give it all a stir. Add the wine, stock, bay leaf, and worchestire sauce to the pot. Raise the heat until the soup is at a strong simmer and then lower the heat to maintain a gentle simmer.
  3. While the soup is simmering, preheat the oven to 350 degrees. Lay the bread slices on a baking sheet and pop them in the over for about 10 minutes to dry them out. Remove from the oven and set aside.
  4. Once the soup has simmered for at least 20-30 minutes, check the seasoning and add additional salt and pepper, if needed. I added about 1 teaspoon of salt and a ¼ teaspoon of black pepper. Ladle portions into oven safe bowls (about one to one and half cups). Place a bread slice on top of each soup and then lay the cheese slices across the top of the bowl (the cheese should reach over the edges of the bowls). Place the bowls on a baking sheet lined with tin foil.
  5. Place the bowls under the broiler for a few minutes (keep a close eye on them) until the cheese is melted and bubbly. Remove and serve immediately.

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