Slow Cooker French Onion Soup

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 Slow Cooker French Onion Soup


Let me just start by saying: if you like French Onion Soup, you’ve got to try this Slow Cooker French Onion Soup . . . yummm!  My husband has a favorite restaurant in Colarado Springs that makes some plain-old-fantastic French Onion Soup, and he even agreed that this was almost as good as theirs.


I saw the recipe a few weeks ago over on One Hundred Dollars A Month, and love that it’s a simple to make but tried and true recipe straight from Betty Crocker  I made a few adjustments to make what we had in our pantry work,  but other than that we followed the recipe pretty closely and oh-my-goodness it was good!  And, while serving this meatless meal will help you pinch a few extra pennies at the grocery store, I promise you’ll be plenty stuffed when you finish this one . . .  that cheesy gooeyness couldn’t be one bit better.



Here are the coupons and deals you’ll want to watch for to make this a great meal deal this week:


Slow Cooker French Onion Soup


  • 3 large bouillon cubes
  • 7 1/2 cups water (could also substitute with 4 14 1/2 cans ready to serve beef broth ~ omit bouilion cubes if you use the broth)
  • 1 packet Au Jus seasoning mix
  • 3 large onions (about 3 cups)
  • 3 tablespoons margarine or butter melted
  • 3 tablespoons flour
  • 1 tablespoon worcestershire
  • 1 teaspoon sugar
  • 1 loaf French bread, sliced 1" thick
  • 3/4 cups mozzarella or Swiss cheese


  1. Put melted butter and onions in slow cooker. Stir so that onions are coated with margarine.
  2. Cover and cook on high for 30-35 minutes, until onions begin to slightly cook.
  3. Meanwhile, if using water and bouillion cubes, boil water in microwave and drop cubes into boiling water.
  4. Mix together flour, Worcestershire, sugar, and pepper.
  5. Pour broth, Au Jus Mix and Worcestershire mixture into crockpot. Cover and cook on low for 7-9 hours.
  6. Pour soup into oven-proof bowls (if you have them!) Place on baking sheet, and put a piece of sliced bread on top of soup.
  7. Cover with cheese, and broil in oven for 2-3 minutes, until cheese is bubbly
  8. Cool slightly (your bowls will be hot!), and enjoy..... yummmm!




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  1. Jennifer B. says:

    I’m guessing you have oven-proof bowls you use for this. I don’t. Do you think toasting the bread, melting the cheese on it, and then plopping it on top of a bowl of the soup would work? Any other (better!) ideas, besides purchasing proper bowls?

    • I think that would definitely work! I only have two soup “crocks” so I put those in the oven, but definitely think toasting the bread and melting a little cheese on top would be perfect. Hope you enjoy it! 🙂

  2. This is THE BEST French onion soup in the world! Soooooo good!

  3. Where does the au jus seasoning mix come in?

  4. I am having this for lunch today. Thank you for sharing.

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