CROCKPOT FRENCH ONION SOUP | SERVINGS: 6 | PREP TIME: 20 MINUTES | COOK TIME: 10 TO 13 HOURS | CALORIES PER SERVING: APPROX. 550 T HIS SLOW-COOKER FRENCH ONION SOUP delivers deep, savoury flavour with minimal hands-on time. The onions slowly caramelize until golden and sweet, then simmer with rich beef broth, wine and herbs before being finished with bubbly Gruyère- topped toast. Soup Seaso N When the days grow shorter and the temperatures drop, few things are more comforting than a pot of homemade soup. These two cold-weather favourites — creamy roasted butternut squash and slow-cooked french onion — bring rich flavours, warming aromas and plenty of cozy appeal to the table.
INGREDIENTS: 6
brown. If your slow cooker tends to produce a lot of liquid, leave the lid slightly ajar for the final hour. 3. Deglaze for extra flavour. For the richest result, transfer the onions to a large skillet after slow-cooking. Cook over me- dium-high heat for 10–15 minutes, stirring frequently, until they're dark brown and the excess moisture has evaporated. Add the garlic for the final minute. 4. Return to the crockpot. Add the onions, beef broth, wine, thyme, bay leaf, pepper and Worcestershire sauce. Cook on LOW for another 2–3 hours or high for about 1 hour. 5. Finish. Remove the thyme and bay leaf. Stir in the brandy/cognac, if using, and taste for salt. 6. Cheese toast. Toast baguette slices separately, cover with Gruyère and option- al Parmesan, and broil until bubbling and browned. 7. Serve. Ladle soup into bowls and top with the cheesy toast.
large yellow onions, thinly sliced
4 1 1 1 3 6 2 2 1
tbsp butter, melted
tbsp olive oil
tsp salt
tsp sugar, optional cloves garlic, minced cups rich beef broth
1/2
cup dry white wine or dry sherry tbsp brandy or cognac, optional
sprigs fresh thyme
bay leaf
1/2 1–2
tsp black pepper
tsp Worcestershire sauce
1 baguette 2–2 1/2 cups grated Gruyère 1/2
cup Parmesan, optional
INSTRUCTIONS: 1. Start the onions. Put sliced onions, melted butter, olive oil, salt and sugar into a 6-quart slow cooker. Stir well. 2. Slow-caramelize: Cook on low for 8–10 hours, stirring once or twice. The onions should be very soft and deep golden
NOTE: If you want maximum flavour without babysitting the onions, do the initial 8–10 hours in the crockpot, then give the onions that 10–15 minute stovetop browning step before adding the broth. That extra step makes a noticeable difference in the finished soup.
26 | FALL 2026 | SAVOUR MANITOBA
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