Slow Cooker French Onion Soup


Serves 6 to 8:
  •     3 pounds yellow onions, peeled, sliced, and cut into quarter-moons
  •     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)

To Serve:
  •     4 to 6 toasted baguette slices per bowl
  •     1/3 cup grated Gruyère cheese per bowl (1 1/3 to 2 cups total)
  •     Chopped shallot or fresh onion (optional)

  •     Cutting board and chef's knife
  •     5-quart or larger slow cooker
  •     Wooden spoon
  •     Oven-safe soup bowls
  •     Rimmed baking sheet


  1. Season the onions. Place the onions in a 5-quart or larger slow cooker. Stir in the butter, oil, salt, and a generous amount of pepper.
  2. Cook on LOW for 12 hours. Cover and cook on the LOW setting overnight until the onions should be dark golden-brown and soft, 12 hours or overnight.
  3.  Add the broth and vinegar. Stir in the broth and vinegar.
  4. Cook for LOW 6 to 8 hours. Cover 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.

For Full Instructions, You Can Go Here : https://www.thekitchn.com

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