Here we go, here’s a recipe that’s a little more suited to the current weather (um, I guess it’s true, us Brits really do talk about weather all the time). What could be better when it’s bitterly cold and snowy outside than a steaming bowl of French onion soup? Actually, there is one thing better – French onion soup that’s been made in the slow cooker with barely any effort. Win!
When I find a recipe I like, chances are I’ll Pin it, then forget about it, and won’t get around to actually making it for months, if ever. However, as soon as I saw this recipe on Kitchen Simplicity I knew it would be one I’d be trying very soon. And I was glad I did – it was seriously easy, and was perfect for lunch, topped with a cheesy crouton (I used mozzarella because it’s what I had to use up, but gruyère is more traditional).
If you want to make this soup vegan, stick to a cheese-free crouton, or use vegan cheese. I’d recommend the latter, since that melty crouton is not something I’d want to miss out on.
Fancy a bowl of warm soup, but French onion isn’t your thing? You could also try roasted red pepper and spinach soup with orzo, veggie pot pie soup, potato and spring onion soup, or lentil and bulgur soup with lemon and parsley. They’re all ace.
- 25g butter
- 4 onions, halved and sliced
- 3 cloves garlic, minced
- 2tbsp balsamic vinegar
- 2tbsp sugar
- 3tbsp plain flour
- 200ml vegetarian beer
- 350ml vegetable stock
- 1tsp dried thyme
- Black pepper
- White baguette, sliced, to serve
- Cheese, to serve (I used mozzarella, but gruyère is more traditional)
- Turn the slow cooker on high, and add the butter, onions, garlic, balsamic and sugar. Mix well, and cook for 3 hours, stirring every hour or so.
- Add the flour, and mix. Then add the beer, stock, thyme, and plenty of black pepper, and mix well again. Cook on high for a further 3 hours.
- To serve, spoon the soup into heat-proof bowls, and top with a slice of bread and some cheese. Grill (broil) for a few minutes, until the cheese is crispy. Alternatively, if you don’t have heat-proof bowls, lay the bread on a baking sheet and top with the cheese. Grill (broil) for several minutes, and then serve the cheesy bread on top of the soup.