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Introduction
French onion soup, a staple of Parisian bistros, has been reimagined for the health-conscious home cook. This dish traces its origins back to 18th century France, where it was considered a humble meal for the working class. Our modern, healthier adaptation maintains the soup's rustic charm while reducing the traditional high fat content. By using a crockpot, we not only simplify the cooking process but also allow the onions to caramelize slowly, developing a deep, natural sweetness without the need for added sugars. This method pays homage to the soup's low-and-slow cooking tradition while fitting perfectly into our busy, health-focused lifestyles.
Ingredients
• 4 large yellow onions, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1/4 cup dry white wine (such as Sauvignon Blanc)
• 6 cups low-sodium beef broth
• 2 cups low-sodium chicken broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt
• 4 slices whole-grain baguette, toasted
• 4 ounces reduced-fat Gruyère cheese, grated
Step 1:
Heat olive oil and butter in a large skillet over medium heat. Add sliced onions and cook for 15-20 minutes, stirring occasionally, until caramelized and golden brown.
Step 2:
Transfer caramelized onions to the slow cooker. Add white wine to the skillet and scrape up any browned bits, then pour into the slow cooker.
Step 3:
Add beef broth, chicken broth, thyme sprigs, bay leaves, Worcestershire sauce, balsamic vinegar, black pepper, and salt to the slow cooker. Stir to combine.
Step 4:
Cover and cook on low for 8 hours, or on high for 4-6 hours, until flavors are well combined and soup is hot.
Step 5:
About 10 minutes before serving, toast the whole-grain baguette slices and grate the Gruyère cheese.
Step 6:
Remove thyme sprigs and bay leaves from the soup. Ladle hot soup into bowls, top each with a slice of toasted baguette, and sprinkle with grated Gruyère cheese.
Q: Can I make this soup without a slow cooker?
A: Yes, you can simmer it on the stovetop over low heat for about 2-3 hours, stirring occasionally.
Q: Is this soup gluten-free?
A: The soup itself can be gluten-free if you use gluten-free Worcestershire sauce. Use gluten-free bread or omit the bread for a fully gluten-free meal.
Q: Can I freeze this soup?
A: Yes, you can freeze the soup (without bread and cheese) for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
• Choose sweet yellow onions for the best flavor, such as Vidalia or Walla Walla.
• For a vegetarian version, replace beef and chicken broth with vegetable broth.
• If Gruyère is unavailable, Swiss cheese can be used as a substitute.
• For a gluten-free option, use gluten-free bread or omit the bread entirely.
• The alcohol in the white wine will cook off, but for an alcohol-free version, substitute with additional broth.
• This recipe contains dairy and gluten. Check Worcestershire sauce for gluten if needed.
Ladle hot soup into bowls, top with toasted baguette slice and sprinkle with grated Gruyère cheese. Serve immediately.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Store bread and cheese separately.
Caramelize the onions the night before and refrigerate to save time in the morning. Start the slow cooker early in the day for dinner, or let it cook overnight for lunch the next day.
- Be patient when caramelizing the onions; low and slow cooking brings out the best flavor.
- For a richer flavor, use homemade beef or chicken stock if available.
- If soup is too thick, add more broth; if too thin, simmer uncovered for 30 minutes before serving.
For a vegetarian version, use vegetable broth instead of beef and chicken broth. For a dairy-free option, omit the butter and cheese, and use a dairy-free cheese alternative if desired.
Pair with a crisp Sauvignon Blanc or a light-bodied Pinot Noir. A simple green salad with a light vinaigrette makes an excellent side dish.
Best enjoyed in fall and winter, but can be made year-round.
Contains dairy (butter, cheese) and gluten (bread). Check Worcestershire sauce for additional allergens. Can be made gluten-free and dairy-free with substitutions.
