French onion soup is one of those delicious classics that has worked its way into many homes, not only as a meal but also used as a base flavour for many dishes. Recognised for its caramelized smell and umami affect on the taste buds, French onion soup is comforting and delicious.
Often times, when a recipe calls for a rich savoury taste, you will find a packet of French onion soup on the ingredients list. However, many packet soups contain preservatives, colours, flavours, loads of salt and can be quite inauthentic. For me, this is an unsatisfying means to an end- especially when the soup can be easily and cheaply made.
I made this in my slow cooker- prep was quick and easy and I love the fact that I can turn it on, and leave it, while the magical slow cooker fairy makes my soup. I also roasted my onions in the oven (skin on) and just peeled them and popped them in with all the other ingredients. I thought this gave the soup heartiness and a rich depth of flavour. This can also be cooked, and then frozen in usable portion sizes, for later on.
8 medium brown onions
3 garlic cloves, chopped
4 tablespoons of butter
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 1/2 cups of white wine
2-3 cups of stock
3/4 cup of water
1 teaspoon fresh thyme/rosemary (I used both)
salt and pepper
Step 1: Roast off onions in oven (I did mine with skin on).
Step 2: While the onions are roasting, turn the the slow cooker on high and add butter, garlic and herbs.
Step 3: After the onions have roasted and cooled, peel off onion skin and put them in the slow cooker. I didn’t cut mine up, because I’ll blend it all together at the end.
Step 4: Add the liquids, and salt and pepper.
Step 5: Cook on high, with the lid on for 3-4 hours and add flour to thicken if necessary. Mine was really thick at this stage, and didn’t need any flour.
Step 6: After the soup is at your desired consistency, blend together (a stick blender works well).
This recipe can be frozen. It is a good idea to pre-portion the soup before freezing. The best way I have found to do this is to freeze in ice-cube trays. Enjoy!