There’s nothing quite like a steaming bowl of French onion soup on a chilly night. The rich, caramelized onions swimming in a savory broth are a true comfort food experience. This recipe takes that classic dish and translates it perfectly for your slow cooker, making it even easier to enjoy.
Ingredients:
3 tablespoons unsalted butter
Instructions:
1. Melt the butter in your slow cooker over low heat. You can also melt the butter in a separate pan on the stovetop and then transfer it to the slow cooker.
2. Add the sliced onions, thyme, rosemary, pepper, and bay leaf to the slow cooker. Toss everything together to coat the onions in the seasonings.
3. Cook on low for 6-8 hours, stirring occasionally. The onions should become very soft and caramelized. This is the key step in achieving the deep, rich flavor of French onion soup.
4. After the onions have caramelized, add the white wine (if using), beef broth, Worcestershire sauce, and soy sauce to the slow cooker. Stir to combine and bring to a simmer on the high setting. Cook for an additional 30 minutes.
5. While the soup simmers, preheat your oven to broil. Toast the baguette slices until golden brown.
6. Once the soup is finished simmering, ladle it into heat-resistant bowls. Top each bowl with a toasted baguette slice and a generous amount of shredded cheese.
7. Broil the soup until the cheese is melted and bubbly. This should take just a few minutes, so watch closely to avoid burning the cheese.
8. Serve immediately and enjoy your delicious slow cooker French onion soup!
Nutrition Facts:
(Please note that this is an approximate nutritional value based on a single serving. The actual values may vary depending on the specific ingredients used.)
Calories: 450
Conclusion
This slow cooker French onion soup is a fantastic way to enjoy this classic dish without all the fuss. With minimal prep and slow cooking magic, you can have a warm and comforting meal ready to go at the end of the day.
Frequently Asked Questions:
1. Can I use a different type of cheese? Absolutely! Gruyère is a traditional choice, but you can also use mozzarella, Swiss cheese, or a combination of your favorites.
2. What can I do if my onions don’t brown enough? If your onions aren’t caramelizing after several hours on low, you can try increasing the heat setting to medium for a short period of time. Just keep a close eye on them to avoid burning.
3. Do I have to use white wine? The white wine adds a touch of acidity that helps to balance the sweetness of the caramelized onions. However, it’s entirely optional. You can substitute chicken broth or simply omit it altogether.
4. Can I make this soup ahead of time? Yes! Simply prepare the soup as directed and then store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
