I love french onion soup, but I’ve always been intimidated to make it at home because I don’t have the proper bowls or ramekins to serve it in, which I thought was an essential to get that perfect cheesy, bready crust on top. My kitchen is pretty tiny, and the last thing I need are bowls that are only used for one very specific soup, so I set out to see if I could still achieve the flavours I know and love with kitchen tools I already had. By making a few changes to the recipe, I figured out how to make the soup with just my slow cooker and a baking sheet, and I’m so pleased with how it turned out!
- 6 onions, sliced vertically
- 2 tablespoons unsalted butter
- 1 teaspoon thyme
- 1 carton beef broth
- 1 French baguette, sliced
- 1 cup shredded Gruyère cheese
- Salt and pepper, to serve.
- Stir together onions, butter and thyme in large slow cooker. Cover and cook 8 to 10 hours on the LOW setting or 5 hours on the HIGH setting until onions are very soft and a deep golden brown.
- Add beef broth into slow cooker and continue to cook on LOW setting for 1 hour.
- Meanwhile, preheat broiler. Arrange baguette slices on a baking sheet and sprinkle generously with Gruyère. Broil for 3-5 minutes, until cheese is melted and bread is toasted and golden.
- Ladle soup into bowls and top with Gruyère toasts. Season with salt and pepper to taste.