When I wrote last month’s post there was a chill in the air. So I wrote Chili for when it’s Chilly. When I sat down to write this post, the temperature had plunged several degrees below freezing and we’d just had our first snowfall of the season. It’s the kind of weather that cries out for comfort food. And what’s more comforting than toasted bread and cheese in a hearty broth that burns your mouth if you aren’t careful? Et voilà, this Slow Cooker French Onion Soup sprang to mind.
Beyond the snowy, windy weather, my recipe choice this month was influenced also by a friend’s imminent trip to Paris (Bon voyage, mon amie!) and by another friend having shared his newly created website for his business, Gouda French Tutoring. So merci to them both for inspiring me to share this Soupe à l’Oignon Gratinée. And do visit his site if you, too, are travelling to Paris and wish to parlez comme les Parisiens.
The fiddliest step when making French Onion Soup is caramelizing the onions. Cooking low and slow is imperative so they don’t burn. And the onions need time to develop the depth of flavour and rich colour that characterizes this classic. This is where using the slow cooker is brilliant. You just add the butter, olive oil, onions, thyme, bay leaves and sugar to the slow cooker, cover and cook overnight over low heat for ten hours. The next day add the beef broth and the wine and cook a further six hours. Of course don’t forget the pièce de résistance, topping the soup with sourdough bread and Gruyère and broiling it to brown and bubbling perfection.
Click here for the recipe and then read on for some preparation tips and a little about why the humble onion might just be your best friend during cold and flu season. And I hope you’ll sign up to my newsletter here to receive each month’s recipe straight to your inbox!
Tips
- Minimize tears with a mandoline. I highly recommend using a mandoline (even a handheld one) or a food processor to make short work of slicing the onions very thinly and evenly. This will minimize tears (from tedium and onion vapours), maximize the surface area for the caramelization process and ensure even cooking. Always use the hand-guard unless you wish your soup to be seasoned with a certain je ne sais quoi (i.e. your own flesh and blood).
- Use top quality beef broth. Being a simple soup, the quality of ingredients are extra-important. So choose a high-quality broth, as close to homemade as possible (or make your own). I aim for organic, low-sodium versions with minimal additives.
- No Slow Cooker? No problem. For years I’ve followed Donna Hay’s recipe in her book Modern Classics: Book 1. I found the same recipe reproduced online here by another blogger. Donna Hay’s own site has a slightly different version.
- A soupçon of Grey Poupon, peut-être? I love the addition of Dijon mustard in Donna Hay’s Modern Classics version. So feel free to add a tablespoon or two along with the stock and wine if you wish.
- Sprinkle with fresh thyme. Add fresh thyme just before serving for a fragrant and elegant garnish.
- Serve cheese toasts on the side. If don’t have oven-safe bowls and/or would rather skip the broiling step with the bread and cheese, just make the melted cheese toasts separately. Then simply serve them along-side the soup as Donna Hay does in her online recipe that I’ve included here. In her Modern Classics version, she makes mini grilled cheese sandwiches using baguette rounds.
Onions support immune health
They may not look très chic but onions contain nutrients that support your immune system. They can help keep you healthy during cold and flu season because they are:
- Rich in antioxidants – Onions contain powerful antioxidants like quercetin and other flavonoids, which help reduce inflammation and have been shown to support the immune system’s ability to combat infections.
- High in prebiotic fiber– Prebiotics found in onions, including inulin and fructooligosaccharides, help feed healthy gut bacteria, promoting a well-functioning digestive tract, which in turn enhances immune resiliency.
- Antibacterial – Onion extracts have demonstrated activity against various harmful bacteria, supporting protection against secondary infections sometimes associated with colds and flu (like sinus, chest or ear infections).
So when both the mercury and snow are falling and you wish you were elsewhere (like France), préparez cette Soupe à l’Oignon Gratinée, et souriez. 😉