Rich tasty French Onion Soup, you’d never guess it wasn’t made in the traditional manner.
It is the easiest thing you’ll ever make in your slow cooker – and the result is simply stunning! It’s incredible how the onions caremelise all by themselves!
Submitted by Bev Horton
French Onion Soup
- 1.5 Kgs Onions peeled
- 2 Tblspoons Butter (or try Coconut oil if you don’t want butter)
- 2 Tblspoons Olive Oil
- 2 Tspoons salt (or to taste)
- Freshly ground Black Pepper
- 2.5 Ltrs Beef Stock (or use vegetable stock if vegetarian)
- 2 Tblspoons Balsamic Vinegar
- 3 Tblspoons Brandy (optional)
- Splash of Fish Sauce (optional for vegetarians)
- Handful dried garlic (optional)
- French Loaf slices about 1.5 cm, lightly toasted
- Grated Gruyer Cheese
- Chop onions into quarters and slice (easy in a food processor)
- Melt the butter & oil into the bottom of the slow cooker
- Pile all the onions in with plenty of freshly ground pepper
- Cook on high for about an hour stirring now and then to get the onions all covered by the butter & oil
- Reduce the temp to low and cook for 12+ hours - I have difficulty resisting the temptation to keek peeking, smelling and stirring, and it doesn’t seem to matter!
- The onions should be a rich golden-brown at this point
- Add the stock, vinegar, fish sauce & garlic
- Cook on low for 6-8 hours minimum, the longer you cook it the deeper the flavour
- Add the brandy if using, half an hour or so before serving - add salt now according to taste
- Optional - I like to give the soup a few quick blitzes with my Bamix (wand-style liquidiser), but don’t overdo it, you want the onion slices!
- — To Serve
- Option 1:
- Ladel soup into bowls
- Top the French toasts with grated gruyere cheese; float them on top of the soup and bake or grill (broil if you’re American!) till the cheese bubbles
- Option 2 (if you don’t trust your soup bowls to cope with option 1)
- Top the toasts with gruyere and grill (or broil) till cheese bubbles
- Ladel the soup into bowls and float the cheesy toasts on top
- Enjoy - and wait for the compliments!
- Cooking time is longer than the max 12 hr option, 20 hrs plus
- Preparing the onions is the most time consuming part of this recipe. I cook the onions overnight and then add the stock in the morning to plan to serve that evening.
- The gorgeous fragrance of onions cooking will drift appetisingly around for the duration - blissful,
- Use whatever stock you like - I’ve used home-made stock, tinned consommé (great trick to keep in your storecupboard), and gel or cubed commercial stock - they all work - you could use chicken stock for a lighter soup
- This freezes really well - I freeze the leftovers in portions to take out at random.