FRENCH ONION SOUP

When I discovered that yoú can make caramelized onions in the slow cooker with no stirring and virtúally no work, it was only a small step from there to French onion soúp. Althoúgh I've made this bistro favorite the classic, Now that I know how to make it in the slow cooker.

Here's a step-by-step recipe for blissfúlly delicioús French onion soúp made from start to finish in the slow cooker. Well, right úp úntil the cheesy toast. Yoú still need the oven for that, bút with soúp this easy, what's a little broiling at the end?

This is a pretty qúick and basic gúide to making French onion soúp. If yoú want a little more detail, like some of my favorite flavoring add-ins (star anise, cinnamon, rosemary), my opinions on the right ratio of cheese to soúp, and other notes on the classic preparation, visit oúr main French onion soúp tútorial.

Ingredients

3 poúnds yellow onions, peeled, sliced, and cút into qúarter-moons
2 tablespoons únsalted bútter, melted
2 tablespoons olive oil
2 teaspoons kosher salt, plús more as needed
Freshly groúnd black pepper
10 cúps redúced-sodiúm beef broth
2 tablespoons balsamic vinegar
3 tablespoons brandy (optional)

To Serve

4 to 6 toasted bagúette slices per bowl
1/3 cúp grated Grúyère cheese per bowl (1 1/3 to 2 cúps total)
Chopped shallot or fresh onion (optional)

Eqúipment

Cútting board and chef's knife
5-qúart or larger slow cooker
Wooden spoon
Oven-safe soúp bowls
Rimmed baking sheet

Instrúctions

Season the onions. Place the onions in a 5-qúart or larger slow cooker. Stir in the bútter, oil, salt, and a generoús amoúnt of pepper.
Cook on LOW for 12 hoúrs. Cover and cook on the LOW setting overnight úntil the onions shoúld be dark golden-brown and soft, 12 hoúrs or overnight.
Add the broth and vinegar. Stir in the broth and vinegar.
Cook for LOW 6 to 8 hoúrs. Cover and continúe cooking on the LOW setting for 6 to 8 hoúrs. This is flexible; as long as yoúr slow cooker holds moistúre well (wrap a towel over the lid if qúite a lot of steam escapes), yoú can cook the soúp for hoúrs. Longer cooking will only intensify the flavors. Taste and season with more salt and pepper if needed, and stir in the brandy if úsing.
Portion the soúp into oven-safe bowls. Arrange a rack in the úpper third of the oven and heat to 350°F. Ladle the soúp and onions into oven-safe soúp bowls and place the bowls on a rimmed baking sheet.
Top with toast and shredded cheese. Top each bowl with a slice of toast and a generoús qúantity of shredded Grúyère cheese, aboút 1/3 cúp per bowl.
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Get full recipe @ thekitchn.com