Slow Cooker French Onion Soup takes all the work  out of stirring and caramelizing the onions in this cheese toast topped French soup.

Slow Cooker French Onion Soup

By Sue  Lau | Palatable  Pastime

Slow Cooker French Onion Soup is my recipe of the day with the blogging group “From  Our Dinner Table”. We get  together once per week to post on a variety of topics.

Julia Child Inspired  Recipes

This week’s topic is  Julia Child inspired   recipes.

While Julia Child did not post recipes for the slow cooker or crockpot,  she was known for her Soupe à l’oignon Gratinée, or French  Onion soup.

It is essentially a caramelized onion soup with wine and herbs,  topped with a delicious cheese toast which is broiled right on top of the soup. The bread soaks up the delicious broth and makes the soup hearty enough to be  a light meal.

The Ease of a Slow Cooker

Of  course, proper caramelization  of the onions takes a lot of time  and  stirring,  which can also be  worked  out by using the crockpot, as I have done here.

Much  of the rest of the recipe is the same, as it goes from crockpot to stove  for a brief time. Most of the reason for that is that I do the cooking in two stages, one day to cook  the onions down, then the  next day is just a brief heat.

Doing it on the stovetop brings the roux up to temp  quickly and gets the job done  fast. However,  you can heat it on  high and wait for the soup to thicken slightly. If you start from cold onions  though, this may  take awhile.

Time Saving Two-Step

Besides saving time this way, since once the  onions are ready,  it  is just minutes  away, you can also  choose to keep  the cooked  onions in the  fridge for several  days. This is helpful  around the holidays when you want to get some  cooking  done  ahead.

The  cheese toast is broiled right  on  top  so use a  heatproof crock  for the soup. If you don’t have that,   just  bake up cheese toast in the oven and serve it on the  side.

I  would suggest doing that anyway  for children since a hot bowl  could be an issue. You can also omit the booze in the  cooking. It does take some  of the  good flavor away, but understandably a must for children and those avoiding alcohol  in food.

Any good melting   cheese is great for the toast- I  used a fondue  blend,  but cheese such as Swiss,  provolone,  mozzarella and cheddar are all good choices.  Choose the one you like.

Julia Child Inspired Recipes

• Beurres Composés – Cold Flavored Butters by Karen’s Kitchen Stories
• Cheese Puffs by That Recipe
• Coq Au Vin by Making Miracles
• Easiest Pommes Dauphinoise (Scalloped Potatoes) by Art of Natural Living
• Eggplant Pizzas by A Day in the Life on the Farm
• Organic Ratatouille Lasagna by A Kitchen Hoor’s Adventures
• Slow Cooker French Onion Soup by Palatable Pastime (You are Here!)

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Slow Cooker French Onion Soup

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Slow Cooker French Onion Soup

Slow Cooker French Onion Soup

Sue Lau

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Prep Time 15 minutes mins

Cook Time 8 hours hrs 10 minutes mins

Course Soup

Cuisine French

Equipment

• slow cooker

Ingredients

  

Slow Cooker:

• 2 pounds onions sliced
• 3 tablespoons melted butter
• 1 teaspoon each salt and black pepper

Finishing:

• 1/2 cup all-purpose flour
• 6 cups beef stock
• 1/4 cup dry white wine
• 2 tablespoons cognac
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon ground bay
• 4-6 1- inch slices French bread
• 1/2 cup shredded Murray's Fondue mix cheese gruyere, raclette and fontina combined

Instructions

 

• Stir butter, onions, salt and pepper in the crock.
• Cover and cook on low for 8-10 hours until caramelized.
• At this point you can chill the onions for a few days until needed, or continue.
• Place onions in a large saucepan and stir in the flour.
• Add the wine, beef stock, cognac, ground bay and rubbed sage.
• Bring mixture to a boil, stirring, and stir for about one minute until it thickens slightly.
• Place soup in a stoneware crock and top with bread and cheese; broil until cheese melts and browns slightly. Or separately toast the bread with cheese and dunk in soup if you don't have heatproof bowls.

Notes

From the kitchen of palatablepastime.com

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