Ingredients with Measurements:
- 4 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 2 tablespoons all-purpose flour
- 6 cups beef broth
- 1/2 cup red wine
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups shredded Gruyere cheese
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large skillet, melt the butter and olive oil over medium heat.
2. Add the sliced onions and sugar, and cook until the onions are caramelized and golden brown, stirring occasionally for about 20-25 minutes.
3. Sprinkle the flour over the onions and stir to combine.
4. Transfer the onion mixture to the slow cooker.
5. Add the beef broth, red wine, thyme, salt, and pepper to the slow cooker and stir to combine.
6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
7. Preheat the oven to 350°F.
8. Arrange the baguette slices on a baking sheet and toast in the oven for 5-7 minutes or until lightly golden brown.
9. Ladle the soup into oven-safe bowls and top each with a few slices of toasted baguette.
10. Sprinkle shredded Gruyere cheese over the baguette slices.
11. Place the bowls on a baking sheet and broil in the oven for 2-3 minutes or until the cheese is melted and bubbly.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
Slow cooker: low for 6-8 hours or high for 3-4 hours
Oven: 350°F for toasting the baguette slices and broiling the cheese
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 22g
Protein: 14g
Sodium: 1080mg
Sugar: 7g
Fiber: 2g
Substitutions for ingredients:
- Butter can be substituted with margarine or vegan butter.
- Olive oil can be substituted with vegetable oil.
- Beef broth can be substituted with vegetable broth or chicken broth.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Gruyere cheese can be substituted with Swiss cheese or provolone cheese.
Variations:
- Add sliced mushrooms to the onion mixture for a mushroom and onion soup.
- Use chicken broth instead of beef broth for a lighter version of the soup.
- Add a splash of balsamic vinegar to the onion mixture for a tangy flavor.
- Top the soup with croutons instead of baguette slices.
Tips and tricks:
- Use a mandoline slicer to thinly slice the onions quickly and evenly.
- If the soup is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the soup. Cook for an additional 10-15 minutes until the soup thickens.
- If the soup is too thick, add more beef broth or water to thin it out.
- For a deeper flavor, use homemade beef broth instead of store-bought.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in a rustic-style bowl with a slice of toasted baguette and melted cheese on top.
Garnishes:
Garnish the soup with fresh thyme leaves or chopped parsley.
Pairings:
Pair the soup with a crusty baguette and a green salad.
Suggested side dishes:
Serve the soup with a side of roasted vegetables or a baked potato.
Troubleshooting advice:
- If the soup is too salty, add more water or unsalted broth to dilute the saltiness.
- If the soup is too sweet, add more salt and pepper to balance the flavors.
Food safety advice:
- Make sure the beef broth is heated to at least 165°F before adding it to the slow cooker.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
French onion soup originated in France in the 18th century and was traditionally served to poor people as a cheap and filling meal. Today, it is a popular dish in French cuisine and is enjoyed all over the world.
Flavor profiles:
This soup has a rich and savory flavor from the caramelized onions, beef broth, and red wine. The toasted baguette and melted Gruyere cheese add a crunchy and cheesy texture to the soup.
Serving suggestions:
Serve the soup as a starter or main course for lunch or dinner.
Related Categories
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Region: French
Taste: Savory, Rich, Caramelized, Oniony, Comforting