When I discovered that you can make
caramelized onions in the slow cooker with no stirring and virtually
no work, it was only a small step from there to French onion soup. Although
I’ve made this bistro favorite the classic,
Julia-inspired way, now that I know how to make it in the slow cooker, I’m
probably never going back to stovetop!
iNGREDIENTS
3 pounds
- yellow onions, peeled, sliced, and cut into quarter-moons
- 2 tablespoons
- unsalted butter, melted
- 2 tablespoons
- olive oil
- 2 teaspoons
- kosher salt, plus more as needed
- Freshly ground black pepper
- 10 cups
- reduced-sodium beef broth
- 2 tablespoons
- balsamic vinegar
- 3 tablespoons
- brandy (optional)
To Serve
- 4 to 6
- toasted baguette slices per bowl
- 1/3 cup
- grated Gruyère cheese per bowl (1 1/3 to 2 cups total)
- Chopped shallot or fresh onion (optional)
EQUIPMENT
- Cutting board and chef's knife
- 5-quart or larger slow cooker
- Wooden spoon
- Oven-safe soup bowls
- Rimmed baking sheet
INSTRUCTIONS
- Season the onions. Place the onions in a 5-quart or larger slow cooker. Stir in the butter, oil, salt, and a generous amount of pepper.
- Cook on LOW for 12 hours. Cover and cook on the LOW setting overnight until the onions should be dark golden-brown and soft, 12 hours or overnight.
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full recipe here: thekitchn.com
