Slow-cooker French onion soup recipe
Created by The Tesco Recipes team
Make the most of slow-cooker season! This French onion soup is so easy to make; simply bung in all your ingredients and let the slow-cooker do the work.
See method- Serves 4
- 4 hours to cook
- 386 calories / serving
- Freezable
Ingredients
- 800g thinly sliced onions
- 50g unsalted butter
- 2 tbsp caster sugar
- 10g thyme sprigs
- 1 bay leaf
- 1 tbsp plain flour
- 1.4ltrs beef stock (made with 2 stock cubes)
- 2 tbsp balsamic vinegar
- 3 tbsp Worcestershire sauce
- ¼ white baton
- 75g finely grated Cheddar
Each serving contains
- Energy
- 1610kJ 386.0kcal
- Fat
- 18g
- Saturates
- 11g
- Salt
- 2.9g
- Sugars
- 25g
of the Reference intake
Carbohydrate 42.3gProtein 9.8gFibre 5.5g
Method
- Preheat a 2ltr (or larger) slow-cooker for 5 mins. Add 800g thinly sliced onions, 50g unsalted butter, 2 tbsp caster sugar, 10g thyme sprigs and a bay leaf; stir, then cover and cook on high for 3 hrs (stirring every 1 hr, if possible) until the onions are soft and golden.
- Stir in 1 tbsp plain flour, then pour in 1.4ltrs beef stock (made with 2 stock cubes), 2 tbsp balsamic vinegar and 3 tbsp Worcestershire sauce. Cover and cook for a further 1 hr.
- Preheat the grill to high. Cut ¼ white baton into 4 thin slices and grill on a foil-lined rack on both sides until golden. Divide 75g finely grated Cheddar between the toasts, then grill again for 30 secs-1 min until golden and bubbling. Ladle the soup into warm serving bowls and top each with a warm cheese crouton.
- Tip: Make this vegetarian by swapping in vegetable stock and using 1-2 tbsp soy sauce instead of Worcestershire sauce.
- See more Soup recipes
Tip
Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
