This is the easiest side dish you will ever make. Whole sweet onions go in the slow cooker with butter and a little beef broth. By dinner they are soft, sweet and buttery, and the broth around them tastes like French onion soup.
Lay a slice of Swiss cheese on top at the end and you have French onion soup in an onion.
Why You’ll Love It
- Three main ingredients. Onions, butter and beef broth.
- Hands-off. About 10 minutes of work.
- Goes with everything from pot roast to steak to meatloaf.
What You Need
- 4 large sweet onions (such as Vidalia)
- 4 tbsp butter (1 tbsp per onion)
- 4 beef bouillon cubes (or 2 cubes cut in half, for less salt)
- 1 cup low-sodium beef broth
- 4 slices Swiss cheese (optional)
- fresh thyme or parsley (optional, for serving)
How to Make It
- Peel the onions. Cut a thin slice off the bottom of each so it stands flat.
- Cut a cone about 1 inch deep out of the top center of each onion.
- Set the onions upright in the slow cooker. Press a bouillon cube (or half cube) into each hole and top with 1 tablespoon of butter.
- Pour the broth around the onions.
- Cover and cook on LOW for 6 to 8 hours, until a fork slides easily into the center.
- For French onion style, lay a slice of Swiss cheese on each onion for the last 10 minutes, with the lid on, until melted.
- Serve in shallow bowls with the buttery broth spooned over.
Tips
- Sweet onions work best. They turn mild and sweet. Yellow onions are stronger.
- Watch the salt. Bouillon cubes are salty. Low-sodium broth or half cubes keep it in check.
- Same-size onions finish at the same time.
Serving Ideas
Serve next to pot roast, steak, pork chops or meatloaf. Spoon the broth over mashed potatoes, or serve with crusty bread for dipping.
Storage
Keep leftovers in their broth in the fridge for up to 3 days. Chop leftovers and stir them into gravy, soup or a burger.
Slow-Cooker Whole Butter Onions
Whole sweet onions slow cooked in butter and beef broth until spoon-tender, with optional melted Swiss cheese.
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 4 large sweet onions such as Vidalia
- 4 tbsp butter 1 tbsp per onion
- 4 beef bouillon cubes or 2 cubes cut in half, for less salt
- 1 cup low-sodium beef broth
- 4 slices Swiss cheese optional
- fresh thyme or parsley optional, for serving
Instructions
- Peel the onions. Cut a thin slice off the bottom of each so it stands flat.
- Cut a cone about 1 inch deep out of the top center of each onion.
- Set the onions upright in the slow cooker. Press a bouillon cube (or half cube) into each hole and top with 1 tablespoon of butter.
- Pour the broth around the onions.
- Cover and cook on LOW for 6 to 8 hours, until a fork slides easily into the center.
- For French onion style, lay a slice of Swiss cheese on each onion for the last 10 minutes, with the lid on, until melted.
- Serve in shallow bowls with the buttery broth spooned over.
Notes
Bouillon and broth are both salty. Use low-sodium broth, or use half a bouillon cube per onion.
Made this recipe? Tap a star to rate it.
