Search

Slow-cooked French onion soup

(17 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
French onion soup
French onion soup
  • Serves: 4

  • Prep time:

  • Cooking time:

    (on low slow cooker setting - 2-3 hours on high)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Make this simple French-style soup in your slow cooker. With only 15 minutes prep you can make this tasty soup with minimal effort

Ingredients

  • 4 tbsp olive oil
  • 6 medium onions, finely sliced
  • 1 tbsp castor sugar
  • 3 cloves garlic, crushed
  • 200mls dry white wine
  • 600mls beef or chicken stock, boiling
  • 2 tbsp Worcester sauce
  • 4 large slices baguette
  • 100g grated Gruyere or Edam cheese
  • 2 tbsp Brandy, optional
  • salt
  • freshly milled black pepper

For a healthier version serve the soup without the cheese-topped toast

Method

  1. Place the onions, oil, sugar, garlic into the stoneware and heat gently on the hob. Once sizzling, stir well and cook for 10 minutes to soften slightly, then add the wine and warm through.
  2. Place into the heating base, setting on low. Pour in the boiling stock, Worcester sauce, salt and pepper and mix well. Place the lid on and cook for 4-5 hours.
  3. Meanwhile, toast the bread on both sides, then pile on grated cheese, grill until melted and golden.
  4. To serve, stir the Brandy into the soup, then ladle the soup into hot bowls and top with the cheese crouton. Sprinkle with chopped parsley.

Your rating

Average rating

  • 3
(17 ratings)

Your comments

Jo

SW don't use olive oil, they use frylight

comments powered by Disqus

FREE Newsletter