Slow Cooker French Onion Soup
, 7 h 15 min – 9 h 15 min (mostly slow cooking), Serves 4
Onions caramelized in a skillet, then slow-cooked in beef broth and wine, topped with cheesy toasted bread.
| prepJust before serving: preheat oven to 425°F / 220°C | ||||
| prepLine a baking sheet with parchment | ||||
| 1 tablespoon oil | Cook onions in oil, 10 min | Add butter & seasonings, cook 5 min | Stir into slow cooker with broth, wine, bay leaf; cook on low 6-8 hrs | Ladle soup into bowls, top with toast |
| 4 large yellow onions, thinly sliced (short slices from a quarter onion fit the soup best) | ||||
| 55 g salted butter | ||||
| 1 tablespoon brown sugar | ||||
| 1 1/2 teaspoons salt | ||||
| 1/2 teaspoon dried thyme | ||||
| 1/4 teaspoon pepper | ||||
| 1/8 teaspoon red chili flakes | ||||
| 1.2 L low sodium beef broth | ||||
| 160 ml dry white wine (or sub additional broth) | ||||
| 1 bay leaf | ||||
| 4 thick slices French bread or 8 baguette slices | Butter bread, toast 425°F / 220°C, 3-4 min | Flip, top with cheese, bake 3-4 min | ||
| 30 g salted butter, softened (for the bread) | ||||
| 115 g shredded cheese (Gruyère, mozzarella, Gouda, Swiss, Parmesan or Asiago; a combination if possible) | ||||
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