← Back to Search Results
broiling, slow cooking French
French Onion Soup

Photo by: Mark Shapiro
Comments: 1
 

Recipe

On a chilly day, there’s nothing more appetizing than a bowl of steaming hot onion soup, bubbling away under a blanket of browned cheese. Normally, caramelizing the onions for this masterpiece is a laborious process that can easily involve an hour of almost constant stirring. Fortunately, your slow cooker can now do most of this tiresome work for you.

Yield: Serves 6

Ingredients

  • 3 lbs (1.5 kg) sliced onions (about 6 medium onions
  • 2 tbsp (25 ml) melted butter 
  • 1 tbsp (15 ml) granulated sugar 
  • 1 tsp (5 ml) salt 
  • 1 tsp (5 ml) cracked black peppercorns 
  • 8 cups (2 l) Enhanced Vegetable Stock

  • 2 tbsp (25 ml) brandy or cognac (optional) 
  • 12 slices baguette, about ½ inch (1 cm) thick 
  • 2 cups (500 ml) shredded Swiss or Gruyere cheese

Equipment:

  • 6 ovenproof soup bowls

Directions

1. In slow cooker stoneware, combine onions and butter. Stir to coat onions thoroughly. Cover and cook on High for 1 hour, until onions are softened.

2. Add sugar, salt and peppercorns and stir well. Place two clean tea towels, each folded in half (so you will have four layers), over top of stoneware, to absorb the moisture. Cover and cook on High for 4 hours, stirring two or three times to ensure that onions are browning evenly, replacing towels each time.

3. Add vegetable stock and brandy, if using. Remove towels, cover and cook on High for 2 hours.

4. Preheat broiler. Ladle soup into ovenproof bowls. Place 2 slices baguette in each bowl. Sprinkle liberally with cheese and broil for 2 to 3 minutes, until top is bubbling and brown. Serve immediately.

Notes

Since it’s important that the stock for this soup be very flavorful, I recommend using Enhanced Vegetable Stock. The results are more than worth the added effort. This is one of the best onion soups ever!


© 2004 Judith Finlayson
 

Nutritional Information

Nutrients per serving (% daily value)

447kcal (22%)
424mg (42%)
10mg (16%)
154mcg RAE (5%)
369mg
44mg
18g
9g
3g
46g
50mg (17%)
2082mg (87%)
11g (53%)
22g (34%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Faith Fessenden

    03.22.14 Flag comment

    Unbelievably fantastic...
    Made the regular broth one day
    Made enhanced the next - and proceeded with recipe.
    Flavors light and amazing and sophisticated - presentation beautiful -
    allowing bread edges to stick up and get toasted as much as possible was perfect, too.

    In the future would use all 3 crock pots (walk thru time looking at them) to maximize hours and effort.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-sweet-life The Sweet Life
by Kate Zuckerman
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
baked-explorations Baked Explorations
by Matt Lewis
west-coast-cooking West Coast Cooking
by Greg Atkinson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
desserts-4-today Desserts 4 Today
by Abby Dodge
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?