|French onion soup ready to be served.|
|Shredded Gruyère cheese added to the bowl.|
In caramelizing the onions in the slow cooker you can either cook them on low heat for eight to ten hours overnight or cook them during the day. I opted to start cooking them at 7:15 am and cooked them for nine and a half hours. The slow cooking process causes the onions to sweat and there is liquid created so no worries about burning the bottom of the pan.
Since the onions I was using ranged in size to create three pounds of onions, I had about 15 onions to peel and chop. Doing it by hand would result in lots of teary eyes and take a bit of time. I elected to work smarter and used the slicer attachment for the food processor. Using the food processor and slicing the onions thin was one of the smarter things I have done at 7 am.
Once the onions are caramelized you have a few options depending on when you want to consume the soup. After the rest of the ingredients are added, you can cook it on low in the slow cooker for another five plus hours, cook it on high in the slow cooker for another two plus hours or use an electric pressure cooker to speed up the whole process. I chose the electric pressure cooker and cooked it on medium to high pressure for 20 minutes. The machine I use has a number of features including slow cooker and pressure cooker. The soup, served as part of supper, was wonderful. It had a great flavour and the sweetness of the onions and addition of balsamic vinegar was a good combination. It is soup that one can serve to company or have for lunches throughout the week.
|Some of the garden onions left after I peeled and chopped 15 of them.|
|Onions added to the slow cooker|
|I added another 30 minutes to the original nine hours of cooking time.|
|Onions are looking good after eight hours of slow cooking.|
3 pounds of yellow onions, peeled and chopped into thin slices
2 tbsp olive or other good quality oil
2 tbsp butter
2 tsp kosher salt
pepper to taste
8 to 9 cups of beef broth
3 tbsp balsamic vinegar
Gruyère cheese, shredded
1. Place the onions into the slow cooker. Add the oil, butter, salt and pepper. Combine well. Set for eight to ten hours on low heat depending on the time you have. Every few hours open the lid to stir.
2. Add the beef broth and balsamic vinegar and cook on low heat for another five hours. You have other options if you want to speed up the process including high heat on the slow cooker or using an electric pressure cooker. Details are provided above the photos.
3. Serve with grated Gruyère cheese added to each bowl. Serves 6 to 8 people.