The slow cooker completely eliminates the stirring part of caramelizing onions; it all goes happily unattended. Freeze the bag of soup in a bowl rather than laying it flat, so it will fit in the saucepan when it's time to thaw.
1/4 cup unsalted butter
6 thyme sprigs
1 bay leaf
5 pounds large sweet onions, vertically sliced (about 16 cups)
1 tablespoon sugar
6 cups unsalted beef stock (such as Swanson)
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
24 (1/2-ounce) slices whole-grain French bread baguette
Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker. Add onions; sprinkle with sugar. Cover and cook on HIGH for 8 hours.
Remove thyme and bay leaf; discard. Add stock, vinegar, salt, and pepper; cook, covered, on HIGH for 30 minutes.
Preheat broiler to high.
Arrange bread in a single layer on 2 baking sheets; broil 30 seconds on each side or until toasted. Place 1 cup soup in each of 12 (8-ounce) ramekins or ovenproof bowls, or follow freezing instructions. Top each serving with 2 bread slices and about 2 tablespoons cheese. Place 6 ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown. Repeat procedure with remaining 6 ramekins, bread slices, and cheese.
Next time i'd skip the sugar on top. I even swapped out some red onions, yellow onions and shallots for some of the sweet onions. I also subbed out 1.5 cups of red wine for some of the beef stock. I also let it simmer for longer than the 30 min, i let it sit for 3.5 hours.I liked the ease of the soup. I didn't like the cutting up of onions, that was a kick in the pants. Pretty sure my eyes continued to water long after i stopped cutting them. The other downside is that the onion soup smell stays in the house, even the day after.The overall cost was probably more than a nice dinner with a side of french onion soup. But knowing what i put in the soup is nice to know.For a 2 person household, i might also suggest cutting the recipe in half.The fancy cheese on top gives it a nice earthy ton too.
This was fabulous!!! Loved the sweetness of the onions.....all the slow cooking made them very tender. The spices and stock were perfect. Even my husband (who doesn't like onions) thought it was very good!! All the taste of the original, but of course, healthier!!
Made this for our "Taste of Spring" themed supper club and it was very well received. I loved the sweet onion flavor. I served smaller portions in mugs to go with the rest of the tasting menu. Reheated it was even better the next day. I used my food processor to slice the onions, so between that and the slow cooker it was like this dish made itself. I did find that 5 hours on high was long enough to caramelize the onions.
The chopping of onions was not fun but the result was worth it. The Gruyere cheese and bread on top really made it tasty! We had a few friends for dinner and everyone seemed to really enjoy it. I will try the suggestion of adding some red wine to it next time, too.
Perhaps my Vidalia's were too sweet--they are just starting to show up in the grocery, and the soup was too sweet. And perhaps the onions are too juicy too since they didn't really caramelize, rather they just cooked down. I might try again with yellow onions and just a pinch of sugar (if it's really even necessary for the caramelizing process). Not sure if I'll try it again.
This was way too sweet. French onion soup is savory. I should have went with my first instinct and bought different onions. Also, the vinager is not a good choice. The cooking method was great, however. I will try this method with a different French onion soup recipe.
This was my first attempt at making French onion soup. It was really good! I used less onion, 4 large yellow onions, and less sugar, only half tablespoon, as some reviews suggested. I also used cooking sherry instead of the red vinegar. All in all, it was very easy and very tasty! I did have to move it outside to cook as it filled my entire house with the very aromatic onion smell! Not a fan with the kids! But good to eat!! Thumbs up!
This was my first effort at French onion soup. I made it as directed. Agree with another reviewer about cutting or omitting the vinegar, and another who added some red wine. There was also almost too much onion, so I will scale that back to four medium to large vs five. After cutting the onions, the rest was a breeze, so I am upping the star rating.
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