Slow-Cooker French Onion Soup
Why This Recipe Works
Soy sauce, sherry, and thyme added early on helped boost flavor of our Slow-Cooker French Onion Soup recipe, but the addition of beef bones reproduced the rich meatiness of the classic. We microwaved the bones for a few minutes before placing them in the slow cooker to simulate roasting without having to turn on the oven or dirty a roasting pan. Apple butter provided one of our favorite pork chop recipes with a silky sauce, and it had a similar effect in our Slow-Cooker French Onion Soup. Best of all, tasters never knew it was there. Because broiler-safe soup crocks are hard to come by, we opted to broil slices of bread topped with Gruyère cheese and add them to the soup at the end.
|2||pounds beef bones (see note)|
|4||tablespoons unsalted butter|
|6||large yellow onions (about 4 pounds), quartered and cut into 1/4-inch-thick slices|
|Salt and pepper|
|1||tablespoon brown sugar|
|1||teaspoon minced fresh thyme|
|5||tablespoons all-purpose flour|
|¾||cup apple butter|
|¾||cup dry sherry|
|¼||cup soy sauce|
|2||cups low-sodium chicken broth|
|2||cups low-sodium beef broth|
|1||loaf French bread, cut into 1/2-inch slices|
|2 ½||cups shredded Gruyère cheese|
Key Ingredients: Not Very French
The bones we get. But apple butter and soy sauce?! Together, they contribute color, flavor, and silkiness.
MICROWAVED BEEF BONES Meaty savor
APPLE BUTTERSilky quality
SOY SAUCEDepth and color
The Slice is Right
Most soup recipes start by chopping or mincing onions. For this recipe, we wanted slices that would retain their shape through 10 to 12 hours of gentle simmering. We found that cutting onions with the grain (rather than across it) yielded slices durable enough for the slow cooker.
1. Using a chef's knife, trim off both ends of the onion.
2. Turn onion onto cut end to steady it and slice in half, pole to pole.
3. Peel each half, place flat side down, and cut onion into slices.
Per Serving (Serves 8)
Calories 577; Cholesterol 88 mg; Fat 26 g; Sodium 1216 mg; Saturated 13 g; Carbs 50 g; Trans 0 g; Dietary Fiber 3 g; Monounsaturated 5 g; Sugar 17 g; Polyunsaturated 1 g; Protein 31 g