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Slow Cooker French Onion Soup
** Slow Cooker French Onion Soup **
Serves 8
Ingredients-
• 4 pounds* yellow Onions, peeled and chopped
• 1/2 cup (1 stick) unsalted Butter
• 2 Tbsp olive oil
• 8 cups Beef broth
• 1 large Bay leaf (or 2)
•. 1/2 tsp dry Thyme
• kosher salt and freshly ground pepper, to taste
• 1 Tbsp Worcestershire sauce
• 1/4 cup all-purpose Flour
• 2 Tbsp Balsamic vinegar
• 2 Tbsp Chinese Shaoxing cooking wine
* 4 pounds of onions =s abt 6 to 7 large onions
TO SERVE-
• 1 baguette, sliced 3/4” diagonally to fit serving bowls, and toasted
• 1 1/2 cups Gruyere or swiss cheese, grated
DIRECTIONS-
• Place butter and olive oil in slow cooker, add onions and season generously with pepper. (Go easy on any salt because the beef broth can be very salty.
• Cover and cook on HIGH for 30-45 minutes, STIRRING occasionally, cooking until onions have caramelized, lightly browned.
• In a small bowl, whisk flour into balsamic vinegar, wine and Worcestershire sauce and mix until smooth.
• Uncover onions and pour in beef broth, flour mixture and bay leaf. Stir everything together and recover.
• Reduce heat to LOW and cook for 6 hours, (or on HIGH for 4 hours).
• Taste and adjust seasoning, if necessary.
• Ladle soup into oven proof bowls, top each with 1 slice of bread and a healthy dose of grated cheese.
• Place on top rack of oven and broil for 3-5 minutes, or until cheese is melted.
Serves 8
Ingredients-
• 4 pounds* yellow Onions, peeled and chopped
• 1/2 cup (1 stick) unsalted Butter
• 2 Tbsp olive oil
• 8 cups Beef broth
• 1 large Bay leaf (or 2)
•. 1/2 tsp dry Thyme
• kosher salt and freshly ground pepper, to taste
• 1 Tbsp Worcestershire sauce
• 1/4 cup all-purpose Flour
• 2 Tbsp Balsamic vinegar
• 2 Tbsp Chinese Shaoxing cooking wine
* 4 pounds of onions =s abt 6 to 7 large onions
TO SERVE-
• 1 baguette, sliced 3/4” diagonally to fit serving bowls, and toasted
• 1 1/2 cups Gruyere or swiss cheese, grated
DIRECTIONS-
• Place butter and olive oil in slow cooker, add onions and season generously with pepper. (Go easy on any salt because the beef broth can be very salty.
• Cover and cook on HIGH for 30-45 minutes, STIRRING occasionally, cooking until onions have caramelized, lightly browned.
• In a small bowl, whisk flour into balsamic vinegar, wine and Worcestershire sauce and mix until smooth.
• Uncover onions and pour in beef broth, flour mixture and bay leaf. Stir everything together and recover.
• Reduce heat to LOW and cook for 6 hours, (or on HIGH for 4 hours).
• Taste and adjust seasoning, if necessary.
• Ladle soup into oven proof bowls, top each with 1 slice of bread and a healthy dose of grated cheese.
• Place on top rack of oven and broil for 3-5 minutes, or until cheese is melted.
