French Onion Soup..Slow Cooker
Ingredients:
introduction:
“Hey everyone! I’m excited to share my take on a classic French Onion Soup made effortlessly in a slow cooker. This comforting dish features rich, caramelized onions simmered in savory beef broth, topped with melty Gruyere cheese and served on toasted bread. It’s the perfect meal for chilly days, and the slow cooker makes it incredibly easy to prepare. Let’s dive into this delicious recipe!”
Ingredients:
3 pounds onions, which is around 6 large onions …I weigh
1/2 cup (4 oz) butter, melted
2 cloves garlic, minced
1/2 cup dry sherry wine …I didn’t have any the first time I made this…I do now
8 cups beef stock/broth
1 bay leaf
1/4 tsp dry thyme (or 3 sprigs fresh)…I don’t especially like thyme, so I omitted
salt and pepper to taste …my broth is salted, so I add no salt
Baguette, sliced …I did use baguette …but might the next time, use French bread. (I find a baguette too holey)
8 oz of Gruyere cheese, shredded, divided (check recipes if you wish to use Gruyere and combine with another cheese or two …I used just Gruyere
Instructions:
Step 1:
Cut onions in half, and slice thinly.
Place them in the slow cooker.
Add your melted butter and stir well so all onions are coated.
Put this on low overnight, 10 – 12 hours.
Step 2:
Add the garlic.
Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
Step 3:
Throw in the thyme, bay leaf, salt/pepper and broth.
Stir well.
Cook on low for 8 – 10 hours or on High for 4 – 6 hours.
I did a combo of that …when I needed it to be ready, I went with it. After all the onions are cooked …the rest is just melding.
Step 4:
Preheat oven to 400ºF.
Slice bread to 1/2″ thick slices.
Brush both sides lightly with olive oil.
Arrange on a baking sheet and bake 6 – 8 minutes until golden brown at the edges.
I did about 8 minutes …flipped the bread and did another 2 minutes.
Step 5:
Once soup is out, set oven to ‘broil’.
Step 6:
Pour soup into bowls..3/4 full or so.
Sprinkle the top with a bit of your cheese.
Lay the bread on top …and sprinkle the rest of the cheese on top.
Broil for 2-3 minutes …until cheese topping is lightly browned and bubbling.
NOTE: This made 6 bowls for me.
Notes:
Slow Cooking Simplicity: This French Onion Soup recipe takes advantage of the slow cooker’s convenience, allowing you to set it and forget it while the flavors meld and develop.
Richness of Onions: The foundation of this soup is caramelized onions, cooked slowly until they’re sweet and tender, creating a deeply flavorful base.
Customizable Ingredients: While the recipe includes specific ingredients like sherry wine, thyme, and Gruyere cheese, it’s adaptable to personal preferences. For example, omitting or substituting ingredients like thyme or using different cheeses can tailor the soup to your taste.
Here are some Tips to enhance your slow cooker French Onion Soup:
- Caramelization: While the slow cooker does a great job, you might want to caramelize the onions in a skillet first for deeper flavor before adding them to the slow cooker.
- Wine Alternatives: If you don’t have dry sherry, you can substitute it with white wine or even a splash of balsamic vinegar for a different flavor profile.
- Herb Options: Since you omitted thyme, consider adding a bay leaf or a touch of rosemary for added depth without overpowering the soup.
- Cheese Variations: Mixing Gruyere with a bit of mozzarella or provolone can give a nice stretchiness and creaminess to the soup.
- Serving Style: For a perfect finish, broil the soup in individual oven-safe bowls topped with cheese until bubbly and golden for that classic French onion soup presentation.
To store
- Cool Down: Allow the soup to cool to room temperature before storing it. This helps prevent condensation and keeps the soup from becoming watery.
- Use Airtight Containers: Transfer the soup to airtight containers. You can use glass or plastic containers, but make sure they are well-sealed.
- Refrigeration: Store the soup in the refrigerator if you plan to eat it within a few days. It should be good for about 3-4 days.
- Freezing: If you want to keep it longer, you can freeze the soup. Pour it into freezer-safe containers, leaving some space at the top for expansion. It can last in the freezer for about 2-3 months.
- Reheating: When you’re ready to enjoy the soup again, thaw it in the fridge overnight if frozen, and reheat on the stovetop or in the microwave. If you want to add the bread and cheese, do that just before serving for the best texture.
These steps should help keep your soup fresh and tasty for later!
ENJOY!