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