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
Serves: 4
Ingredients:
- 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
Method:
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.
Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire