Crock Pot French Onion Soup

10 Smart Points
6 Servings


  • 1 tbsp canola oil
  • 6 large onion, sliced (about 3 pounds)
  • 1⁄2 tsp salt
  • 1 tbsp all-purpose flour
  • 3 sprig fresh thyme
  • 1⁄2 tsp fresh thyme, leaves
  • 1⁄4 tsp pepper, freshly ground
  • 4 cup reduced-sodium beef broth
  • 4 cup reduced-sodium chicken broth
  • 2 oz goat cheese, at room temperature
  • 6 slice french bread, toasted (3/8 inch slices)


  1. Heat oil in a large dutch oven over medium heat. Add onions and salt; cook, first tossing with tongs and when they begin to wilt, stirring occasionally with a spoon, until pale golden brown and very soft, about 35 minutes.
  2. Stir in flour and cook, stirring occasionally, until the flour is lightly browned, about 2 minutes.
  3. Transfer the onions to a 5 or 6 quart slow cooker. Add thyme sprigs and pepper. Pour broth over the onions. Cover and cook until the flavors are blended 4-5 hours on High or 8-10 hours on Low. Discard thyme sprigs when done.
  4. Combine cheese and thyme leaves in a bowl. Spread mixture over the bread slices. Ladle soup into bowls, top each serving with a bread slice.

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