Need an easy soup that tastes like a timeless old-favourite, without all the work? Try this easy French onion soup made in a slow cooker and have homemade soup for an effortless weekday supper. Savoury miso acts as a key ingredient in this recipe as it replaces the umami flavour that beef broth would normally provide. Freeze extras (without the baguette and cheese) for an even quicker meal when you need it. This yummy soup is great served alongside the Tossed Baby Arugula and Zucchini Salad, the Lazy Layered Salad or the Microgreen and Fig Salad with Hemp Seed Gremolata.
Serves 8
- 2 Tbsp (30 mL) salted butter
- 1 Tbsp (15 mL) grapeseed oil
- 4 lbs (1.8 kg) large yellow or sweet onion, halved and thinly sliced
- 2 tsp (10 mL) minced garlic
- 1 tsp (5 mL) sea salt
- ¼ cup (60 mL) dry sherry
- 6 cups (1.5 L) Simple Vegetable Broth or low-sodium, store-bought vegetable broth, reserve ½ cup (125 mL)
- 2 Tbsp (30 mL) yellow or red miso
- 2 Tbsp (30 mL) all-purpose flour
- 8 slices of baguette or 16 demi-baguette slices, toasted
- 1½ cups (375 mL) shredded mozzarella and/or Swiss cheese
- Freshly ground black pepper, to taste
How to :
Set the slow cooker to the low temperature setting. Add the butter, oil, sliced onion, garlic and salt. Cook on low for 6 to 8 hours or until the onion is golden and tender. Stir occasionally if desired, but it isn’t necessary.
Turn the heat setting to high and stir in the sherry. Heat 5½ cups (1.37 L) of the broth in a large saucepan until boiling. (Heating the broth separately speeds up the preparation. Adding it directly to the slow cooker unheated would require additional time waiting for the broth to heat up.) Pour the hot broth into the slow cooker. Whisk the miso and flour into the reserved ½ cup (125 mL) of cool broth until no lumps remain. Gently add, whisking into the slow cooker. Cover and allow to heat for 10 to 15 minutes or until slightly thickened.
Preheat the oven broiler. Place 8 ovenproof bowls on a baking sheet. Ladle soup into each of the bowls. Place toasted baguette slices on top, followed by approximately 3 Tbsp (45 mL) of mozzarella cheese on each baguette slice. Place under the broiler for 1 to 2 minutes or until the cheese is bubbly and golden. Serve with black pepper if desired.
GLUTEN-FREE OPTION Replace the miso with gluten-free miso, the all-purpose flour with rice flour and use gluten-free baguettes.
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