Love French Onion Soup, but hate how long it takes to make? Well get out that slow cooker and let it do the hard part for you! Once you make this Overnight French Onion Soup, you’ll want it in the slow cooker all the time. Overnight French Onion Soup is a game changer–and dinner maker!
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There are few things that warm me up better on a cold day than a piping hot bowl of soup. And when that soup is a classic like French Onion, the comfort just deepens and makes me smile as it works its’ magic.
Here in Texas, Winter looks a lot different than where I grew up in Ohio. A LOT different. Winter here usually means a high of about 60 and low of 45 degrees. That’s a Spring day in Ohio, folks. But when the weather vacillates between seasons, and cold temperatures creep in overnight, I crave soup. French Onion, Chili, Potato, Cauliflower, Squash–I want it all!
However, many of these soups take a bit of time to truly make them delicious and produce deep, rich flavors. French Onion soup is a perfect example. The time required to cook the onions down into a dark brown, sweet concoction generally takes hours and hours. (insert sad face here)
Not so fast, my friend! Enter my trusty crock pot!
I had a bag of sweet onions in my pantry that were screaming at me to make them into soup. However, I didn’t have time to hang out and wait for them to wilt and soften and brown for hours. So I put them in the crock pot one night, and turned them on low for 12 hours. In the morning I had perfectly cooked onions ready to be turned into scrumptious French Onion Soup.
Now THAT’S what I call a cold day meal win!
| Servings | Prep Time |
| 6 people | 30 minutes |
| Cook Time | Passive Time |
| 13 hours | 12 hours |
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The rich flavors of a truly great French Onion Soup come from the long hours of cooking the onions into a soft, brown, sweet set of ingredients. In this case, the crock pot does the hard work overnight. That means this soup is ready for lunch, and the house smells great. Win/win!
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- 3 lbs. sweet onions, sliced
- 2 tbsp. butter
- 2 tbsp. bacon fat
- 1 tsp. sugar
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 quarts low-sodium beef stock
- 2 sprigs fresh thyme
- 1/4 cup shredded mozzarella or gouda cheese
- Slice onions into half-moon slices. Place in crock pot insert.
- Sprinkle sugar, salt & pepper over onions. Add butter & bacon fat.
- Cover and turn crock pot on low and set for 12 hours. When finished, onions will be well cooked and a dark brown.
- Add beef stock & thyme sprigs. Cover and cook an additional 1-3 hours on low.
- Serve immediately topped with shredded cheese, and crusty bread.
Oh man, do I wish we had smell-o-vision. The aromas in my house when I woke up in the morning were intoxicating. I seriously thought about having soup for breakfast. But I didn't. I had it for lunch. And again for dinner. The rich flavors were so warming, and perfect for a cold day.
And the little crocks I served them in made the whole thing even better. These little mini-crocks are the perfect size for soups like this. I also use them to make individual mac & cheese or other side dishes. Use one for yourself, or the whole set for a small dinner party--they'll make your table, and your recipes, stand out even more.
