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Broil for 2-3 minutes …until cheese topping is lightly browned and bubbling.
NOTE: This made 6 bowls for me.
Notes:
Slow Cooking Simplicity: This French Onion Soup recipe takes advantage of the slow cooker’s convenience, allowing you to set it and forget it while the flavors meld and develop.
Richness of Onions: The foundation of this soup is caramelized onions, cooked slowly until they’re sweet and tender, creating a deeply flavorful base.
Customizable Ingredients: While the recipe includes specific ingredients like sherry wine, thyme, and Gruyere cheese, it’s adaptable to personal preferences. For example, omitting or substituting ingredients like thyme or using different cheeses can tailor the soup to your taste.
Here are some Tips to enhance your slow cooker French Onion Soup:
Caramelization: While the slow cooker does a great job, you might want to caramelize the onions in a skillet first for deeper flavor before adding them to the slow cooker.
Wine Alternatives: If you don’t have dry sherry, you can substitute it with white wine or even a splash of balsamic vinegar for a different flavor profile.
Herb Options: Since you omitted thyme, consider adding a bay leaf or a touch of rosemary for added depth without overpowering the soup.
Cheese Variations: Mixing Gruyere with a bit of mozzarella or provolone can give a nice stretchiness and creaminess to the soup.
Serving Style: For a perfect finish, broil the soup in individual oven-safe bowls topped with cheese until bubbly and golden for that classic French onion soup presentation.
To store
Cool Down: Allow the soup to cool to room temperature before storing it. This helps prevent condensation and keeps the soup from becoming watery.
Use Airtight Containers: Transfer the soup to airtight containers. You can use glass or plastic containers, but make sure they are well-sealed.
Refrigeration: Store the soup in the refrigerator if you plan to eat it within a few days. It should be good for about 3-4 days.
Freezing: If you want to keep it longer, you can freeze the soup. Pour it into freezer-safe containers, leaving some space at the top for expansion. It can last in the freezer for about 2-3 months.
Reheating: When you’re ready to enjoy the soup again, thaw it in the fridge overnight if frozen, and reheat on the stovetop or in the microwave. If you want to add the bread and cheese, do that just before serving for the best texture.
These steps should help keep your soup fresh and tasty for later!
ENJOY!
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