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Slow Cooker Apple Onion Soup with Cinnamon Cheese Toast

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 1/2 cup butter
  • 4 large thinly sliced sweet onions
  • 3 peeled and diced apples
  • 2 cloves minced garlic
  • 2 tablespoons all purpose flour
  • 5 cups beef stock
  • 1 cup apple juice
  • 1/4 cup white wine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 6 slices cut 1/2-3/4 inch thick French bread
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups shredded, or Gruyere cheese Swiss cheese


In a slow cooker on high, combine butter, onions, apples and garlic. Cover and cook on HIGH for 45-60 minutes or until the onions begin to brown around the edges. Sprinkle the mixture with flour and stir to coat. Add beef stock, apple juice, white wine, Worcestershire, brown sugar, thyme salt and pepper. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until onions are tender and soup is hot.

To Serve: Ladle soup into ovenproof crocks. Top with one slice of french bread per crock. Sprinkle cinnamon over each bread slice and cover with 1/4 cup cheese on each. Place under a preheated broiler element for about 2 minutes or until browned. Make sure to keep your eye on the soup so as not to let it burn under the broiler.