Slow-cooker French onion soup Recipe

Name: Slow-cooker French onion soup
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 4 servings
Ingredients: 1.75 kg cooking onions, thinly sliced (about 14 cups); 3 tbsp butter, cubed; 1/4 tsp salt; 4 1/2 tsp all-purpose flour; 3 tbsp vermouth, or dry white wine; 900-mL carton beef broth; 1/3 cup water; 1 demi-baguette; 1 tbsp butter, at room temperature; 2 cups grated gruyere or emmental cheese

Ingredients

1.75 kg cooking onions, thinly sliced (about 14 cups)
3 tbsp butter, cubed
1/4 tsp salt
4 1/2 tsp all-purpose flour
3 tbsp vermouth, or dry white wine
900-mL carton beef broth
1/3 cup water
1 demi-baguette
1 tbsp butter, at room temperature
2 cups grated gruyere or emmental cheese

PREP TIME 30m	COOK TIME 7h	TOTAL TIME 7h30m
YIELD 4 servings

Instructions

COMBINE onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
STIR in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
POSITION rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 min per side.
ARRANGE 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 min.
Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.

Dinner Soups