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Slow Cooker Onion Soup

Slow Cooker Onion Soup

  • Prep

    15 m
  • Cook

    4 h 15 m
  • Ready In

    4 h 30 m
Plain ole Bob

Plain ole Bob

This is about the best onion soup I've been able to come up with. Tastes better than any restaurant onion soup I've ever had.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1173 mg
  • 47%

Based on a 2,000 calorie diet


  1. Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
  2. Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
  3. Cook soup on High for 4 to 5 hours.
  4. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  5. Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
  6. Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.
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Sarah Jo

Sarah Jo


Surprizingly good--even my husband, who is a french onion soup snob, liked it. I was surprized that a french onion soup could be this good from a crockpot. I used a quality brand beef stock, I added some fresh ground pepper when I sauteed the onions/garlic and I made my own homemade croutons. Next time, I think I would use all sweets and maybe add one more onion but that's honestly a personal preferance, not a reflection of the recipe. I'd make this again.




This was tasty! It was definitely easier than making onion soup the traditional way...I did feel that it was a bit on the thin side, though. I only used sweet onion and more than called for. The flavor was nice! This won't replace my usual onion soup recipe, but for quickness and ease, this was great! I may even try to use this method w/ my usual recipe, b/c the concept is just great. I made my own 'croutons', using sliced baguette that I toasted on each side and then rubbed w/ a clove of fresh garlic, and I used swiss just b/c that's what I always use when I make onion soup. All in all this was good and I would def make it again, with a few minor adjustments! Thanks for sharing. :)




Very good and rich.

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