Name: Slow-cooked French onion soup recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: Serves: 4
Ingredients: 4 tbsp olive oil; 6 medium onions, finely sliced; 1 tbsp castor sugar; 3 cloves garlic, crushed; 200mls dry white wine; 600mls beef or chicken stock, boiling; 2 tbsp Worcester sauce; 4 large slices baguette; 100g grated Gruyere or Edam cheese; 2 tbsp Brandy, optional; salt; freshly milled black pepper

By Jessica Ransom

published 20 July 2019

Make this simple French-style soup in your slow cooker. With only 15 minutes prep you can make this tasty soup with minimal effort.

Read our tried and tested reviews of the best slow cookers. (opens in new tab)

Ingredients

4 tbsp olive oil
6 medium onions, finely sliced
1 tbsp castor sugar
3 cloves garlic, crushed
200mls dry white wine
600mls beef or chicken stock, boiling
2 tbsp Worcester sauce
4 large slices baguette
100g grated Gruyere or Edam cheese
2 tbsp Brandy, optional
salt
freshly milled black pepper

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Method

Place the onions, oil, sugar, garlic into the stoneware and heat gently on the hob. Once sizzling, stir well and cook for 10 minutes to soften slightly, then add the wine and warm through.
Place into the heating base, setting on low. Pour in the boiling stock, Worcester sauce, salt and pepper and mix well. Place the lid on and cook for 4-5 hours.
Meanwhile, toast the bread on both sides, then pile on grated cheese, grill until melted and golden.
To serve, stir the Brandy into the soup, then ladle the soup into hot bowls and top with the cheese crouton. Sprinkle with chopped parsley.

Top Tip for making Slow-cooked French onion soup

For a healthier version serve the soup without the cheese-topped toast

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Jessica currently works as a Senior Food Writer at Future. She writes food and drink-related news stories and features, curates product pages, tests, and reviews equipment, and also develops recipes that she styles on food shoots. An enthusiastic, self-taught cook Jess adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.