How To Make French Onion Soup in the Slow Cooker




INGREDIENTS

  • 3 pounds yellow onions, peeled, sliced, and cut into quarter-moons
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt, plus more as needed
  • Freshly ground black pepper
  • 10 cups reduced-sodium beef broth
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons brandy (optional)
  • To Serve
  • 4 to 6 toasted baguette slices per bowl
  • 1/3 cup grated Gruy√®re cheese per bowl (1 1/3 to 2 cups total)
  • Chopped shallot or fresh onion (optional)

EQUIPMENT

  • Cutting board and chef's knife
  • 5-quart or larger slow cooker
  • Wooden spoon
  • Oven-safe soup bowls
  • Rimmed baking sheet

INSTRUCTIONS

  1. Season the onions. Place the onions in a 5-quart or larger slow cooker. Stir in the butter, oil, salt, and a generous amount of pepper.
  2. Cook on LOW for 12 hours. Cover and cook on the LOW setting overnight until the onions should be dark golden-brown and soft, 12 hours or overnight.
  3. Add the broth and vinegar. Stir in the broth and vinegar.

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