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Prep Time 25 mins
Cook Time 6 hrs
roasted garlic 1 hr
Course Main Course, slow cooker, Soup
Cuisine American, French
Servings 4


  • 4 strips bacon
  • 4 large yellow onions peeled, halved and cut into slices
  • 3 heads garlic
  • 1 shallot chopped
  • 1 T sugar
  • 1 tsp kosher salt
  • 2 T flour
  • pepper
  • 1 12 oz pumpkin beer or any lager style beer [not lite]
  • 2 dashes Worcestershire sauce
  • 4 cups double strength beef broth
  • 1/4 tsp dry mustard


  • Cut tops off garlic heads to expose cloves. Place cloves on a sheet of foil. Drizzle liberally with olive oil and season with salt and pepper. Wrap up into a package and bake at 400 for 45-60 minutes, until cloves are very soft. Set aside to cool. When cool enough to handle squeeze soft garlic from papery skins into a small bowl. Mash well with a fork.
  • Cook bacon until just crisp and drain. Reserve drippings. Saute onion and shallot in drippings for 20 minutes until beginning to golden. Add garlic. Add sugar and salt and cook 3-5 more minutes. Sprinkle with flour and cook and stir to form a roux. Slowly pour in beer and mustard.
  • Put broth into slow cooker [lined or sprayed]. Add cooked onion mixture and Worcestershire sauce. Stir. Cover and cook on low for 6-7 hours
  • Garnish soup with Gruyere toast and crumbled bacon
Keyword bacon, beer, French onion soup, onion soup, roasted garlic, slow cooker