Eat. Home. Live.

In depth ramblings about cooking, homekeeping, and whatever else I decide to write about.

Eat- French Onion Soup in the Slow Cooker

French onion soup is by far my favorite soup. The thing is, it’s kind of a pain in the butt to make on the stove. It takes a lot of finessing and attending to so that everything turns out just so. It takes me a good 1.5 hours to make a pot of it–hence the reason I don’t get it as often as I would like. This is why I decided that I had to figure out a way to make it in the slow cooker. I did and it is so good!

Cooking French onion soup in the slow cooker is a two part process. First, you have to caramelize the onions, then you have to make the soup. Both are super simple though. Here are the ingredients and instructions:

First part:

  • 3 large onions halved and sliced thinly (about 6 cups total)
  • 1/2 stick of butter (real butter please) sliced into 6 chunks
  • 2 Tbsp. olive oil
Start this 12 hours before you want to make the soup. If you want to put the soup on at 7 am, start these at 7 pm the night before, also make sure that you will be up for a couple of hours so you can give them a stir before bed. 
1. Turn the slow cooker on low.
2. Place onions and olive oil in slow cooker.
3. Toss onions in oil.
4. Place butter squares on top of onions. Spread butter squares out evenly.
5.After an hour or two, the butter should be melted. When you see that it is, give the onions a nice stir.
6. Leave them to cook overnight. Make sure they get a full 12 hours.

When you wake up, they should be cooked down, gooey, and brown. Now, here is the kicker, if your cooker cooks hot, some of them could get burned while you are asleep. If this is the case, it would be better to do them while you are awake.If you decide to do them while awake, you can cook them on high for 2-3 hours and just stir them a few times. Let them cool a bit, then stick your crock in the fridge. This is still far easier than watching them on the stove. Cooking onions overnight works well for me, and many others on the internet, but depending on your cooker your results may not be the same. 

Second part:
  • 2 Tbsp flour
  • 8 cups of beef broth or stock
  • 1 tbsp beef bouillon crystals or Better than Bouillon Beef Concentrate (yes, this is in addition to the broth, it makes the soup taste extra beefy)
  • 1/2 cup white wine (optional but you should use it)
  • 2-3 cloves of diced garlic
  • 2 tsp. Worcestershire sauce
  • 1 bay leaves
  • 1 heaping Tbsp.herbes de Provence
  • 1 tsp. Salt
  • 1/2 tsp. black pepper

  • 1 loaf of crusty French bread sliced about 1/2 inch thick
  • 1-2 cups of shredded Gruyere, or Swiss cheese (I have used mozzerella  or a shredded Italian blend in a pinch and it tastes fine)
Croutons:

1. Preheat the oven to 350
2. Once the oven is preheated, place the bread on a cookie pan and put it in the oven.
3. Cook it for 15 minutes and turn the oven off. You can leave the bread in the oven for the rest of the day. when you return home, it will be a hard crouton. 

Soup:

1. Stir the flour into your onions and leave to cook for about 5 minutes.
2. After 5 minutes, stir about a cup of the broth in slowly. Make sure the flour incorporated into the broth.
3. Next, put everything into the pot except for the bread and cheese.
4. Cook on low for 8-10 hours.
5. When it is done cooking, stir well. Remove bay leaf and taste for salt and pepper. Add more if it needs it. 

Final Presentation:

1. Pull the croutons out of the cold oven.
2. Heat your oven to 350.
3. Make sure the top rack is about 4 inches from the top of the oven.
4. Spoon your soup into oven proof bowls and place a slice of bread on top of each bowl of soup.
5. Top with a bit of shredded cheese.
6. Place bowls on cookie sheet and place in the oven for about 20 minutes.
7. Then, leave the soup in the oven and turn on the broiler. Leave under the broiler until the cheese is  slightly brown. Watch your cheese like a hawk so it doesn’t burn. I check mine every 15 seconds. I can be a chicken and take it out too quickly.
8. When it is finished, serve immediately. 

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One comment on “Eat- French Onion Soup in the Slow Cooker

  1. Kimberly
    January 20, 2012

    When I make this on the stove top, I often add a package of freshly sliced mushrooms to it and it is devine!

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This entry was posted on January 20, 2012 by in Eat, Recipes, Slowcooker.