A couple of years ago Cat mad this amazing french onion soup that was so incredibly delicious.
We’ve been craving it and wanting to make it again for a while now, but it’s a bit of an energy and time commitment and there’s usually something new and interesting that takes priority.
This last weekend though, enough was enough! We decided to try a slow-cooker recipe and see how it compares.
I thought it was quite tasty and worth it, Cat was a little more discerning and much preferred the stove top version.
I would recommend trying this recipe though, especially if time and patience are an issue.
This took physical time, but very little effort.
- 3 pounds yellow onions, peeled, sliced, and cut into quarter-moons
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 10 cups beef broth
- 3 tablespoons brandy, optional
- To Serve
- 4 to 6 baguette slices, toasted, for each bowl
- 1⅓ to 2 cups grated Gruyere cheese (1/3 cup per bowl)
- Chopped shallot or fresh onion
- Cutting board and chef's knife
- Slow cooker
- Wooden spoon
- Oven-safe soup bowls
- Baking pan
- Season the onions: Place the onion slices in a 5-quart (or larger) slow cooker. Stir in the butter and olive oil, salt, and a generous quantity of black pepper.
- Cook on LOW for 12 hours: Cover and cook on LOW overnight or for 12 hours. The onions should be dark golden brown and soft.
- Add broth: Stir in the balsamic vinegar and the broth.
- Cook for 6 to 8 hours on LOW: Cover and continue cooking on LOW 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 desired, and stir in the brandy if using.
- Portion the soup into oven-safe bowls: Heat the oven to 350°F. Ladle the soup and onions into oven-safe bowls and place the bowls in a baking pan.
- Top with toast and shredded cheese: Top each bowl with a slice of toast and a generous quantity of shredded Gruyere cheese.
- Bake for 20 to 30 minutes: Bake on a rack in the upper third of the oven until the cheese is completely melted.
- Broil for 2 to 3 minutes: Turn the oven to broil and broil the soup for 2 to 3 minutes or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes, then serve with chopped fresh onion on the side.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…