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French Onion Soup made with Slow Cooker Caramelized Onions

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  • fzxdoc
    Founding Member
    • Jul 2014
    • 5010
    • My toys:
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    French Onion Soup made with Slow Cooker Caramelized Onions

    Kathryn’s Slow-Cooker Big-Batch Caramelized Onions

    Modified from America’s Test Kitchen Cookbook, pg. 307 (I have the book)

    Makes 4 cups of caramelized onions, one cup per pound of sliced onions

    Ingredients:

    6 lbs (purchased) organic yellow onions (not white or Vidalia), halved and sliced 1/4-inch thick. With waste and the inevitable rotten/moldy onion or two in the batch, I buy extra. You will want to end up with 4 lbs sliced onions.

    4 tablespoons unsalted butter, melted (divided use)

    2 tsp salt

    ¼ tsp black pepper, coarse ground

    1.5 tsp brown sugar

    Directions:

    1. Slice onions in food processor if the onions can be placed in the feed tube such that the slices are pole-to-pole. If sliced crosswise, the cooked onions will be stringy. Use a mandoline if the food processor option doesn’t work out. Be sure the slicer setting is for ¼ inch thick slices. On the Breville Food Processor, this is slicer setting #8.

    2. Microwave onions on High (100 percent power) with 1 tablespoon butter and 2 teaspoons salt in partially-covered bowl, stirring every 5 minutes, until softened, about 15 minutes.

    3. Drain onions, discarding liquid; transfer onions to slow-cooker.

    4. Stir sugar, remaining 3 tablespoons butter and 1/2 teaspoon pepper into slow-cooker set to High.

    5. Cover and cook until onions are deep golden brown, 8 to 12 hours on High.

    6. Season with salt and pepper to taste.

    7. Onions can be refrigerated in airtight container for up to a week.

    8. Makes 4 cups. One cup per pound of sliced onions.

    Note: I double this recipe for French Onion Soup.
    *************************************

    Kathryn’s French Onion Soup using Crock Pot Caramelized Onions
    (To fill a Staub 8 ½ quart Dutch Oven)

    Preparation time: 12-14 hours using Crock Pot for onion caramelization step
    Simmering time: 1 ½ hours
    Makes 16 -20 servings

    Ingredients:
    12 lbs (purchased) organic yellow onions (not white or Vidalia), halved and sliced 1/4-inch thick. With waste and the inevitable rotten or moldy onion or two in the batch, I buy extra. You will want to end up with 8 lbs sliced onions. (8 lbs sliced fresh onions makes 8 cups caramelized onions.)

    1 stick (8 TBL) unsalted butter

    4 tsp salt, divided

    3 tsp sugar, divided

    1 tsp coarse-ground black pepper, divided

    Two (2) bouquet garnis made from 1 bay leaf and 4 springs of fresh thyme each.

    8 cups homemade beef broth (best store-bought is Pacific Beef Broth according to Cooks Illustrated)

    4 cups chicken broth (chicken broth is used because beef broth is hard to make and the store-bought varieties are inferior)
    • You can use 12 cups homemade beef broth instead of using chicken broth. Julia Child uses all beef broth. Ina Garten uses 8 cups beef + 4 cups veal broths.


    4 TBL flour

    1 cup dry sherry

    1 cup cognac or brandy (optional: sherry may be enough but I usually add it)

    2 cups dry white wine (optional: sherry may be enough but I usually add it)

    Salt and pepper to taste.



    Directions:
    CrockPot Onion Caramelization:
    1. Slice onions in food processor if the onions can be placed in the feed tube such that the slices are pole-to-pole. If sliced crosswise, the cooked onions will be stringy. Use a mandoline if the food processor option doesn’t work out. Be sure the slicer setting is for ¼ inch thick slices. On the Breville Food Processor, this is slicer setting #8.
    2. Make two bouquet garni by tying 1 bay leaf and 4 sprigs of fresh thyme together with cooking twine and add to the onions while they are caramelizing in the Crock Pot.
    3. In a large glass bowl, microwave 4 lbs (sliced ¼ inch thick) onions on high with 1 TBL butter and 2 tsp. salt in the bowl, stirring occasionally (every 5 minutes) until softened. Repeat with remaining 4 lbs sliced onions
    4. Drain onions; discard liquid; transfer to a 6 quart slow cooker.
    5. Add the two bouquet garni to the onions in the slow cooker.
    6. Stir 3 tsp sugar, remaining 6 TBL butter and 1 tsp pepper to the onions.
    7. Cover and cook on High until onions are deep golden brown, about 10 to 12 hours.
    8. Season with Salt and Pepper to taste
    9. Onions can be stored in fridge for up to 1 week.


    Soupmaking:
    1. Heat 1 qt of the beef broth and 1 qt of the chicken stock (or 2 qts. beef broth only) to boiling in a large saucepan.
    2. At the end of caramelization, add onions to the large Staub Dutch oven, including the 2 bouquet garni if added in the caramelization step. If not added then, add the bouquet garni.
    3. Add the cognac (optional) and the sherry to the onions and cook for 5 minutes, or until the onions are dry.
    4. Add the flour and cook on medium heat for 4 to 5 minutes, allowing the flour to slightly brown around the onions. (or make a roux with 4 TBL butter and the 4Tbl flour. This ensures there are no lumps.)
    5. Add the boiling stock, stirring constantly so that no lumps form from the flour/onion mixture.
    6. Add the remainder of the stock and the dry white wine (optional).
    7. Cover the Dutch oven and simmer for 1/1/2 to 2 hours.
    8. Taste for seasoning with salt and pepper.


    To serve:
    1. Select a 2 cup ovenproof bowl. Using the bowl as a cutter, invert it over a slice of bread and cut out a round of bread. Toast the bread on one side by placing it on a cookie sheet and placing the sheet under a broiler for a few minutes.
    2. Ladle a serving of soup into the bowl.
    3. Place the bread, toasted side down, on top of the soup.
    4. Add a slice of provolone, gruyere, or shredded mozzarella cheese on top of the bread.
    5. To prevent the mozzarella from becoming stringy when you spoon it out of the soup, use shredded mozzarella sprinkled with a bit of lemon juice.
    6. Place the bowl under the broiler for a few minutes until the cheese melts.


    Enjoy!

    Kathryn
    Last edited by fzxdoc; January 19, 2019, 03:09 PM.
  • troymeister
    Charter Member
    • Aug 2014
    • 1345
    • Forest Park Il
    • Weber 26

      Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

      2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5

      Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe

      Good Cabernet, Merlot, Zin

      Anti Hero, Blue moon

      I love cooking with wine. Sometimes I put it in my food.

    #2
    I like it!!

    Comment

    • Donw
      Club Member
      • Jul 2017
      • 2961

      #3
      Thank you Kathryn! Your recipe is now on our list of what to cook when it turns really cold here on Monday,

      Comment

      • Mosca
        Charter Member
        • Oct 2014
        • 3287
        • PA
        • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

        #4
        Nice. I used way less alcohol. Mine is pretty good for a first try, but there is room for improvement.

        Comment

        • JeffJ
          Charter Member
          • Feb 2015
          • 2404
          • Michigan
          • Jeff

          #5
          when I make it I use about a pint of bourbon and evaporate it into the caramelized onions. Nevertheless, this recipe looks great.

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 12547
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #6
            That sounds great Kathryn.

            Comment

            • Willy
              Charter Member
              • Apr 2015
              • 1800
              • High Desert of the Great Southwest

              #7
              I had terrible luck caramelizing in the CrockPot. Maybe nuking first is the answer?

              Comment


              • fzxdoc
                fzxdoc commented
                Editing a comment
                Yes, Willy , the America's Test Kitchen folks said it's not easy to do well without nuking first because with some onions there is so much moisture. My onions turned out a beautiful golden brown with very little liquid at the end of 12 hours.

                Kathryn
            • jgreen
              Charter Member
              • Oct 2014
              • 2716
              • Winnipeg Manitoba Canada
              • Cookers:
                Broil King XL
                Broil King Smoke
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                Thermometer:
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                Accessories:
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                and, maybe some other toys as well

              #8
              Sounds delicious. Thanks for the recipe. I will definitely try this.

              Comment

              • MBMorgan
                Club Member
                • Sep 2015
                • 6161
                • Colorado
                • > Weber Genesis EP-330
                  > Grilla Grills Original Grilla (OG) pellet smoker
                  > Pit Barrel Cooker (gone to a new home)
                  > WeberQ 2000 (on "loan" to a relative)
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                  to fiddle with a more capable cooker)
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                  > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                  > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                  > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                #9
                Thanks, Kathryn ... this looks wonderful!

                Mike

                Comment

                • klflowers
                  Club Member
                  • Sep 2015
                  • 3113
                  • Tennessee

                  #10
                  Thanks. I love french onion soup but I have never tried to make it. I will now.

                  Comment

                  • ofelles
                    Club Member
                    • Jun 2018
                    • 1920
                    • Brentwood CA
                    • Yoder YS640 on Comp cart
                      Klose 20x42 Charcoal Grill
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                      Jumbo Joe
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                    #11
                    Thanks Kathryn. Not a fan of the soup but I will try the caramel onion part.

                    Comment

                    • fzxdoc
                      Founding Member
                      • Jul 2014
                      • 5010
                      • My toys:
                        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                        Pit Barrel Cooker (which rocks)
                        Weber Summit S650 Gas Grill
                        Weber Kettle Premium 22"
                        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                        Camp Chef Somerset IV 4-burner outdoor gas range


                        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                        Adrenaline BBQ Company's SS Rack for DnG
                        Grill Grate for SnS
                        Grill Grates: five 17.375 sections (retired to storage)
                        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                        2 Grill Grate Griddles
                        Steelmade Griddle for Summit gas grill

                        Fireboard Extreme BBQ Thermometer Package
                        Fireboard control unit in addition to that in the Extreme BBQ Package
                        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                        2 Fireboard Driver Cables
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                        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                        Thermoworks Thermapen MK5 (pink)
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                        BBQ Dragon and Dragon Chimney

                        Shun Classic 8" Chef's Knife
                        Shun Classic 6" Chef's Knife
                        Shun Classic Gokujo Boning and Fillet Knife
                        Shun Classic 3 1/2 inch Paring Knife

                      #12
                      It's a pretty foolproof way to make caramelized onions, ofelles . I vac seal and freeze them in smallish amounts--just enough for a burger feast for the two of us.

                      K.

                      Comment

                      • Elton's BBQ
                        Club Member
                        • Apr 2016
                        • 2253
                        • Saltnes Norway
                        • Genesis 320 Limited
                          Weber One Touch 57cm
                          Weber Smokey Mountain 47cm

                        #13
                        Thanks fzxdoc
                        Gonna give this a go..

                        Comment

                        • Potkettleblack
                          Club Member
                          • Jun 2016
                          • 1959
                          • Beautiful Downtown Berwyn
                          • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                            Thermometers: Thermapen / iGrill 2 / Fireboard
                            For Smoke: Chunks / Pellet Tube / Mo Pouch
                            Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                            Disqus: Le Chef - (something something something) - it changes

                          #14
                          This is my go to for caramelizing onions. A lot faster than slow cooking... less effort than traditional, but about the same time...

                          https://thecookful.com/how-to-carame...s/print/34162/

                          The microwave tip looks genius, but I expect no less from ATK.

                          Comment


                          • pkadare
                            pkadare commented
                            Editing a comment
                            I'm seeing several different methods there. Which one do you use?

                          • Potkettleblack
                            Potkettleblack commented
                            Editing a comment
                            The one they recommend, the oven crock pot. Takes longer than they say, tho. But that might be due to the size of the crock or the onions or that recipes always understate the amount of time.

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