A warm bowl of slow cooked soup - comfort food at it's best
Prep: 20 mins
Cook: 12 hrs
12 hrs 20 mins
Yields: Serves 6-8
1-1.5kg onions, peeled, sliced,
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)
1Place the onions in a large slow cooker. Stir in the butter, oil, salt, and a generous amount of pepper.
2Cover and cook on the LOW setting overnight until the onions should be dark golden-brown and soft, 12 hours or overnight.
3Add the broth and vinegar. Stir in the broth and vinegar.
4Cover and continue cooking on the LOW setting for 6 to 8 hours. This is flexible; as long as your slow cooker holds moisture well (wrap a towel over the lid if quite a lot of steam escapes), you can cook the soup for hours. Longer cooking will only intensify the flavors. Taste and season with more salt and pepper if needed, and stir in the brandy if using.
1Serve with cheese bread.
2When I have made this, the soup has always been just the right consistency. But if yours seems a little thin or watery, you can quickly finish it off on the stovetop by simmering gently in a saucepan for 15 minutes or until the broth has reduced a little.