Slow Cooker French Onion Soup Recipe (2024)

FAQs

How do you deepen the flavor of French onion soup? ›

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

Onion - the One Ingredient You Must Pre-Cook Before Adding to Your Slow Cooker! Never add onions to a slow cooker dish that you haven't sautéed first – I find you get that slight raw onion flavour throughout and it just ruins the dish for me. I really think it's worth the extra effort.

Made slightly thicker than most watered down soups because every mouthful NEEDS a slightly thickened texture to compliment the caramelized onions.

The key to good French onion soup is to cook the onions so long that they threaten to melt into a viscous, dark brown paste, à la Marmite. As has already been extensively reported in Slate, there are no shortcuts when you're caramelizing onions; it always takes at least an hour, usually longer.

If you don't add enough salt, pepper, or other herbs and spices, the soup may taste bland.

Onions – Any yellow onion is perfect for this caramelized onions slow cooker recipe, but it will work with white or red onions too. You could even use a mixture to create more depth of flavor! Butter – Use unsalted so you can control how much actual salt goes into the pot.

If you're around while the onions are cooking, stir them occasionally — this will help them cook more evenly, but isn't strictly necessary. After 10 hours, the onions will be golden-brown and soft, and they will have released a lot of liquid.

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

Why do you add flour to French onion soup? ›

Onion soup, at its very essence, is nothing more than onions and water boiled together. Period, done, finished, everything added from that point on is pure opinion. Caramelizing the onions brings out sugars, and makes a more luxurious silky and sweet soup, adding flour gently thickens and provides body.

Size holds 18 ounces: The 18 oz soup bowl is the perfect size, deep, large soup bowl for cooking French onion soup, crab and lobster bisque, pork stew, chowder, bisque, pudding or baked goods and more.

For French onion soup, consider reaching for a red wine with spice notes, such as Cabernet Sauvignon or Pinot Noir. These varietals add a subtle kick of pepper and earthiness that play well with the soup's rich flavors.

Myriad forms of booze can be incorporated into your favorite French onion soup recipe — from white wine, to sherry, to stouts — but brandy, with its full-bodied, slightly sweet flavor, truly takes the dish's flavors to the next level.

Some fresh rosemary or thyme brings a woody, peppery taste to the soup, complementing the umami flavor of the beef stock. With a splash of balsamic vinegar and green onions or fresh basil as a garnish, the canned soup is transformed from a grocery store original into a gourmet dish.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.