Slow Cooker French Onion Soup
Updated: 4 days ago
Deeply caramelized onions, a long, slow simmer, and a bubbling golden crown of Gruyère. French onion soup is an invitation to slow down.
TIME 7 to 9 hours | SERVES 4 to 6 | LEVEL Easy |
BEFORE YOU START Slicing three pounds of onions is the biggest job here, and the knife skills lesson in my Kitchen School makes it quicker and safer. It takes about five minutes to read. Also useful: |
Why You'll Love It
HANDS-OFF DEPTH The slow cooker does the long simmering | DEEPLY CARAMELIZED ONIONS The soul of the soup |
TWO QUIET SECRETS A single star anise and a strip of orange zest | FREEZER-FRIENDLY Make a batch and save some for a cold night |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Slow Cooker French Onion Soup
Serves 4 to 6 | Prep: 20 minutes | Caramelize: 40 to 55 minutes | Slow cook: 6 to 8 hours
Ingredients
For the Soup
3 pounds yellow or white onions, peeled and sliced pole to pole
8 tablespoons unsalted butter
5 cups beef broth
4 cups chicken stock
1 tablespoon Worcestershire sauce
¼ cup dry sherry
1 tablespoon red wine vinegar
4 thyme sprigs, plus extra leaves to garnish
1 star anise
1 strip orange zest
Salt and freshly ground black pepper
For the Topping
4 to 6 slices toasted bread (to fit your bowls)
2 cups shredded Gruyère cheese
Instructions
STEP 1 OF 3
Caramelize the Onions
Melt the butter in a large skillet, add the onions and ¾ cup water, and bring to a boil. Cover and simmer for 10 minutes to soften.
Uncover and cook, stirring occasionally and pressing the onions against the bottom and sides of the pan, waiting about 30 seconds between stirs to encourage browning.
Add small splashes of water if the onions start to stick. Continue until deep golden brown, 30 to 45 minutes, adjusting the heat so they caramelize slowly without burning.
You'll know it's right when the onions are soft, jammy and an even deep golden brown, and they smell sweet rather than sharp. |
If something's off: if the onions start to scorch, turn the heat down and add a splash of water, scraping up the browned bits. Pale onions make a thin soup, so give them the time they need. |
STEP 2 OF 3
Slow Cook
Transfer the onions to a slow cooker and add the beef broth, chicken stock, Worcestershire, sherry, vinegar, thyme, star anise and orange zest. Season generously with salt and pepper.
Cover and cook on low for 6 to 8 hours.
You'll know it's right when the broth has turned a rich mahogany brown and tastes deep and savory, with the vinegar keeping the sweetness in check. |
STEP 3 OF 3
Broil and Serve
Heat the broiler. Remove and discard the thyme sprigs, star anise and orange zest.
Set oven-safe bowls on a baking sheet and ladle in the hot soup.
Top each with a slice of toasted bread and about ⅓ to ½ cup Gruyère.
Broil, watching closely, until the cheese is melted, bubbling and golden. Garnish with thyme leaves and serve carefully. The bowls will be very hot.
You'll know it's right when the cheese is melted, bubbling and golden in spots. |
Chef Jon's tip: stay by the oven while the bowls are under the broiler. Cheese goes from golden to burnt in seconds. |
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Tips for Success
Slice Pole to Pole
Cutting through the root end helps the onions keep their shape during the long cook.
Steam First, Then Brown
Covering the onions with a little water for 10 minutes softens them fast and evenly before browning.
Use Water to Deglaze
Splashes of water lift the browned bits and speed up caramelization.
Don’t Skip the Vinegar
A tablespoon of red wine vinegar balances the sweetness of the onions.
Watch the Broiler
Cheese goes from golden to burnt in seconds.
Key Ingredients
Yellow or White Onions: Sliced pole to pole and slowly caramelised until jammy and deep golden, they are the soul of the soup.
Unsalted Butter: A generous amount helps the onions soften and brown evenly, giving the soup its rich, rounded flavour.
Beef Broth and Chicken Stock: Together they make a deep, savoury base that turns a rich mahogany brown during the long, slow cook.
Dry Sherry: It adds a gentle, nutty sweetness that complements the caramelised onions.
Red Wine Vinegar: Just a tablespoon balances the natural sweetness of the onions and keeps the soup from tasting cloying.
Star Anise: A single pod amplifies the savoury, meaty depth so the soup tastes as though it has simmered for days, without tasting of liquorice.
Orange Zest: One strip brings a subtle thread of brightness that cuts through the richness and lifts the broth.
Gruyère Cheese: The traditional crown, it melts into a nutty, bubbling, golden layer over the toasted bread.
Why Add Star Anise?
When onions slowly caramelize, their natural sugars break down into a deep, golden sweetness. Add a single star anise, with its almost otherworldly licorice aroma, and something remarkable happens: many cooks find it amplifies the savory, meaty depth of the soup, so it tastes as though it has been simmering for days. You won’t taste licorice, just a richer soup.
Why a Strip of Orange Zest?
That subtle thread of citrus brings a brightness that cuts through the richness, lifting the deep, savory notes of the onions and broth. It’s the kind of detail Provençal cooking embraces so beautifully. It doesn’t steal the show; it simply makes everything else sing a little louder.
Choosing Onions and Cheese
Yellow onions are the classic choice, with the perfect balance of sweetness and acidity for long cooking. White onions are milder, red onions earthier; use what you have. Slice them pole to pole, through the root end, so they hold their shape.
Gruyère is the traditional crown: nutty, melty and golden under the broiler. For extra decadence, blend it with a little Comté or Emmental.
Two Hands-Off Ways to Caramelize the Onions
In the slow cooker: put the sliced onions, butter and a pinch of salt in the slow cooker, stir, and cook on low for 8 to 10 hours, ideally overnight, until deeply golden. Then add the broth and remaining ingredients and continue with the recipe.
In the oven: coat a heavy 7-quart Dutch oven with nonstick spray, add the butter, onions and 1 teaspoon salt, cover and bake at 400°F for 1 hour. Stir, then bake with the lid ajar for another 1½ to 1¾ hours, stirring after the first hour, until very soft and golden. Finish on the stove over medium-high heat, stirring and scraping, until a dark crust forms; deglaze with ¼ cup water and repeat 2 or 3 times until the onions are deep brown.
Common Mistakes to Avoid
Rushing the onions: pale onions make a thin, sweet soup
Cooking over high heat: the onions burn before they caramelize
Forgetting to remove the star anise: fish it out before serving
Storing the soup with the bread: it turns soggy
What to Serve with French Onion Soup
A crisp green salad with Dijon vinaigrette
A croque monsieur for a bistro lunch
A glass of dry white wine or a light red
Extra toasted baguette
How to Store
Fridge: store the soup without the bread and cheese in an airtight container for 3 to 4 days.
Reheat: bring gently to a boil on the stove, then top with fresh toast and cheese and broil.
Freeze: freeze the soup (without topping) for up to 3 months; thaw overnight in the fridge.
Frequently Asked Questions
Can I make French onion soup without a slow cooker?
Yes. After caramelizing, simmer the soup gently on the stove, partly covered, for about 1 hour.
Can I skip the sherry?
Yes. Use an extra splash of broth with a teaspoon more vinegar.
What’s the best cheese for French onion soup?
Gruyère is classic. Comté, Emmental or a blend also work beautifully.
Why are my onions not browning?
The heat may be too low or the pan crowded. Be patient, and keep deglazing with small splashes of water.
You Might Also Like
Try my Croque Monsieur, Beef Chili with Cornbread, and Potatoes au Gratin.
Recommended Equipment
Make this recipe easier with the right tools: Slow Cooker, Chef's Knife, Wooden Cutting Board, Rasp Grater. Also useful: Rimmed Baking Sheet.
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