French onion soup is about as classic as it’s possible for a dish to be, and there are few other soups that we find as satisfying, especially during the winter time. Still, as simple as it is, actually preparing and cooking it can be a time-consuming, tricky process, especially since the key element is cooking the onions slowly and carefully to caramelize them. What do if you’re craving the tasty soup but don’t have the time to stand over the stove? The answer, when you think about it, is obvious: get your slow cooker involved and let it worry for you! Here’s how to use it to make PERFECT French onion soup.
This is a ridiculously easy soup, especially since it cooks in a slow cooker! When it’s been simmering all day, you come home to an amazing aroma and a fabulous meal for a cold winter day.
Excellent! I followed this recipe to the letter (with the exception of substituting the Gruyere and Emmental with provolone and Swiss) and the soup was to weep for. The smell drove us mad all day long: it was hard to wait 8 hrs!
This is one of the better slow-cooker recipes I’ve tried. Do take the time to carmalize the onions – the fond makes a lot of difference. Whatever else you do, please do not use ‘cooking’ sherry, which isn’t really sherry and tastes mainly like sour salt water. Use real cocktail (dry) sherry if you have it. If not, a little bourbon, red wine, or Mediera will do. And try to use the cheezes specified, but it you must substitute, regular Deli-style swiss and/or Provolone are better than Mozzerella, which is too bland and milky for the richness of the dish. Finally, I found that slow-baking the bread slices to dry them works better than toasting because the toasted bread is softer and will dissolve in the hot liquid too quickly.
Ingredients
3 pounds yellow onions, peeled, cut in half and thinly sliced
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
French Onion Soup in Slow-Cooker
Ingredients
3 pounds yellow onions, peeled, cut in half and thinly sliced
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper, or more to taste
2 sprigs fresh thyme
¼ cup balsamic vinegar
8 cups (2 32-ounce cartons) beef broth
⅓ cup brandy, optional but recommended
4 to 6 baguette slices, toasted (1 slice per bowl)
1 ⅓ to 2 cups grated Gruyere cheese (⅓ cup per bowl)
Directions
Put the onion slices in a 5-quart (or larger) slow cooker, along with the butter, olive oil, salt, and black pepper.
Cover the crockpot and cook on low overnight, or for 10-12 hours. The onions should be dark golden brown and soft.
Add the beef broth, balsamic vinegar, and fresh thyme.
Cover and continue cooking on low for 6 to 8 hours.
Season to taste with additional salt and pepper, if desired, and stir in the brandy, if using.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius).
In evenly-portioned amounts, ladle the soup into oven-safe bowls. Place the bowls on a baking sheet to catch any spills while in the oven.
Top each bowl with a baguette slice and the shredded Gruyere.
Bake for 20 to 30 minutes, until the cheese is completely melted.
Turn the oven to broil and brown the tops for 2 to 3 minutes, or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes before enjoying!
From: Tiphero