Slow-cooker French onion soup

Prep 30 min
Total 7 hours 30 min
Serves 4

This is one of our favourite comfort foods, and preparing it in the slow cooker makes it that much easier. For a stovetop version, caramelize the onions and salt over medium until dark golden. Add flour, then vermouth, broth and water, and simmer, covered, for at least 30 min.

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Ingredients

1.75 kg
cooking onions, thinly sliced (about 14 cups)
3 tbsp
butter, cubed
1/4 tsp
4 1/2 tsp
all-purpose flour
3 tbsp
vermouth, or dry white wine
900-mL carton
1/3 cup
1 tbsp
butter, at room temperature
2 cups
grated gruyere or emmental cheese

Instructions

  • COMBINE onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  • STIR in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  • POSITION rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 min per side.
  • ARRANGE 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 min.
  • Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.

Note: Our slow cooker recipes are developed with a 7 quart slow cooker.

Nutrition

Calories 587
Protein 26 g
Carbohydrates 56 g
Fat 30 g
Fibre 7 g
Sodium 1840 mg
Excellent source of Vitamin B6
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Chatelaine Quickies: French onion macaroni and cheese

Issue: February 2015

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Photo credit: Slow-cooker french onion soup. (Photo, Roberto Caruso.)

( 15 ratings )

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