Slow Cooker French Onion Soup Recipe
December 26, 2014
I ran across this recipe, courtesy of Melissa D’Arabian, at Food Network. I love onion soup so decided to try it myself. Since it is just my husband and I at home, I knew I would make a big batch and freeze the rest. The question was how to do it? I ended up buying tin foil soup containers at the grocery store and filled them with the soup. I froze those overnight, then placed a slice of bread and the cheese on top. I then placed the container in a food saver bag and used the food saver to remove all the air. Now whenever we want to eat the soup, we just pull a bowl out of the freezer, pop it in the oven and cook for about 40 minutes at 400 degrees. Delish!
French Onion Soup Recipe
For the caramelized onions:
- 5 cups sliced yellow onions, (about 4 large onions)
- 2 shallots, peeled and sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and ground black pepper
For the soup:
- 1 teaspoon all-purpose flour
- 1/4 cup dry sherry
- 1 teaspoon dry thyme
- Small sprig fresh rosemary
- 1 teaspoon Worcestershire sauce
- 2 cups low-sodium chicken broth
- 2 cups low-sodium beef broth
- 1 cup water
- 1 tablespoon lemon juice
- 6 thin slices baguette, toasted until golden and quite dry
- 1/2 cup grated Gruyere cheese
- Coat a 4-quart or larger slow cooker with cooking spray.
- Add the onions, shallots, garlic and oil. Toss well, then season with a bit of salt and pepper.
- Cover and cook on low until the onions are richly colored and sweet, 8 to 10 hours or overnight. (The onions at this point can be removed and used for other recipes if not making the soup.)
- Once the onions are cooked, sprinkle with flour and stir until well-combined.
- Add the sherry, thyme, rosemary, Worcestershire sauce, both broths and the water.
- Cover and cook for another 4 hours on low or 2 hours on high.
- Once soup is done, stir in lemon juice and adjust the seasoning.
- When ready to eat, set the broiler on high. Ladle the soup into broiler-safe serving crocks.
- Top each crock with a thin slice of the toasted baguette and a heaping tablespoon of Gruyere.
- Place the filled crocks on a rimmed baking sheet and broil just until cheese is golden, 1 to 2 minutes. Do not leave the crocks unattended as they will burn quickly.
Both my husband and I thought there was too much of a rosemary flavor, so I added about a half a cup more of the chicken and beef broth. I also added some onion powder for more of an onion flavor.