French Onion Pork

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Okay, so think about the best part of onion soup. In my opinion, it’s that top layer. The crusty bread, the melty cheese…the perfect accompaniment to the buttery caramelized onions.  For me, the only thing missing is the meat. I feel like it needs some protein. With that in mind, I give you French Onion Pork.

The onions and pork loin are slow cooked together until the onions are sweet and the meat literally falls apart when you shred it. Inspired by the soup, this French Onion Pork is served over the top of crusty, toasted French bread (rather than under it) and topped with cheese. I like to serve mine in a heat safe dish or small skillet, so I can pop it under the broiler until the cheese starts to bubble and brown. So good! Hope you enjoy it as much as my family has.  ~Erin


  • 2 ½ pounds sweet onions, thinly sliced (I use my mandolin slicer.)
  • 2 T. light butter, melted
  • 2 tsp. brown sugar (loosely measured – not packed)
  • 1 T. minced garlic (about 3 cloves)
  • 2 T. all-purpose flour
  • 1 ¾ pounds boneless pork loin
  • 2 packets Lipton Recipe Secrets Onion Soup & Dip Mix
  • Bread of choice – I used a French baguette, sliced & toasted
  • Sliced cheese of choice – I used Provolone


Toss the sliced onions in your slow cooker with the melted butter, brown sugar, and garlic until evenly coat onions. Cook on high for at least an hour and a half. Stir in flour and cook 30 minutes more on high. This part can be done the night before, if desired, and refrigerated until the next day.

Place the pork roast on top of the onions and sprinkle in both packets of Lipton Onion Soup & Dip Mix. Reduce heat to low and cook for 8 to 10 hours. No water was needed for mine. It produced plenty of its own juice. If you are leaving it alone to cook all day, you can certainly add half a cup or so of water or beef broth if you’re concerned about it getting too dry.

Shred the pork and stir it together with the onions. Serve the onion/pork mixture over toasted bread and top with cheese. Don’t forget to put it in an oven-safe pan or skillet. Toasting the cheese under the broiler before serving is well-worth the bit of extra time.

WW Freestyle Info.:  4 ounces of the pork/onion mixture is 2 points; same points. Remember to calculate your bread & cheese selections.

5 thoughts on “French Onion Pork

  1. Jill says:

    I doubt you’ll be able to give me an answer in time for this but since I’m getting a late start, do you think I could do the onions on the stove and then put everything in the crock pot and if so am I looking for dark caramelization there’s not really a description of what you’re supposed to get after an hour and a half in the Crock-Pot

    • foursistersdish says:

      Jill, you can absolutely carmelize the onions on the stove. They will get darker on the stove so that may be your best bet.

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