Your favourite comfort food dish is made even easier with this slow cooker version from Claire Tansey!
Slow cooker French onion soup
Prep time: 30 minutes
Total time: 7 hours 30 minutes
- 1.75 kg cooking onions, thinly sliced (about 14 cups)
- 3 tbsp butter, cubed
- 1/4 tsp salt
- 4 1/2 tsp all-purpose flour
- 3 tbsp vermouth or dry white wine
- 900 mL beef broth
- 1/3 cup water
- 1 demi-baguette
- 1 tbsp butter, at room temperature
- 2 cups grated gruyère or emmental cheese
Combine onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
Stir in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
Position rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 minute per side.
Arrange 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 minutes.
Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.
For a stovetop version: Caramelize the onions and salt over medium until dark golden. Add flour, then vermouth, broth and water, and simmer, covered, for at least 30 minutes.
Per serving: 587 calories, 26 g protein, 56 g carbs, 30 g fat, 7 g fibre, 1,840 mg sodium. Excellent source of vitamin B6.
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