Crock Pot French Onion Soup Pin It

For those of you who really know me… you know my true love!


Mmmmmm! Probably one of my most favorite things to eat.

Just thinking about it makes me want to eat it RIGHT NOW!

As a child… my grandmother turned me into an addict… a French Onion Soup addict!

She would be in her kitchen with her apron on and I would watch her slice the onions.

She was INSANE with a knife!

I thought for sure she was going to whack off a finger… but she never did and she could slice them perfect!

Crock Pot French Onion Soup “Perfect little moons”…is what she always told me.

“It won’t taste good unless you cut them like this”… she would say!

And I believed her!! LOL!

It doesn’t matter how you slice them… but I always do it the way she showed me! TRUTH!

I don’t want to mess with French Onion Soup Karma!

If you ask me… they look like rainbows… but I’m not gonna argue with Grandma! LOL!

As an adult… I found a great “from scratch” version that I will probably share with you one day!

But for today… I’m sharing the “EASY” version… with 4 boys I don’t really have the time to spend 2 days making SOUP!

As much as I love it… I’m going to take a short cut and see how it is.

BUT … I will be cutting the onions just like Grandma!



French Onion Soup

French Onion Soup


  1. 5 small/medium Yellow Onions, thinly sliced
  2. 2 cans Beef Broth, 14 oz each
  3. 2 cans Beef Consomme (find this o the soup isle)
  4. 1 packet Lipton's Onion Soup Mix
  5. 1 Loaf Crusty French Bread, sliced 1" thick
  6. 1 cup Gruyere Cheese, shredded (Monterey Jack and Swiss would also be yummy)


    For the Soup
  1. Cut the onions in half lengthwise and remove the skin
  2. Cut crosswise so that the slices look like "moons"
  3. Put the onions, broth, consomme, and onion mix in the crock pot
  4. Cook on low for 6 hours or high for 4 hours
  5. Ladle into a French Onion Soup crock or an oven-safe bowl
  6. For the Bread
  7. Place the bread on a baking sheet and brush with EVOO and top with cheese
  8. Broil until cheese has melted, about 30 to 40 seconds
  9. Set on top just before serving

* Adapted from Food Network, Sandra Lee’s Semi Homemade *

Serve with a salad of mixed greens and vinaigrette and a nice glass of Pinot Grigio or Champagne!


SOUPS ON! Pass the bowls….slice the baguette… broil with the cheese!

If you can… let it cool and devour!

Then… Repeat! LOL!

Grandma would be proud!

Side note… there is another thing that grandma always insisted on. That was the cheese!

You don’t skimp on the cheese… another soup karma thing.

So I don’t… I only buy Gruyère! I know… I know… it’s expensive… but I splurge!

It really does make a difference! You can’t get that nutty taste from anything else.

That is the Pièce de résistance!

If you try this recipe… please leave comments and tell me what you think.

Until next time…


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