No-Stock Slow-Cooker French Onion Soup With Gruyère Crisps
Adapted from The Kitchn [1] and Michael Ruhlman [2]; gruyère crisps recipe adapted from Gourmet [3]
Notes
If you're short on time, store-bought parmesan crisps [4] can be substituted for the gruyère crisps.
Ingredients
- 3 pounds yellow onions, peeled, sliced, and cut into quarter moons
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, divided
4 ounces comte or gruyère
1 tablespoon plus 3/4 teaspoon all-purpose flour
1/4 cup oloroso or amontillado sherry, optional
2 tablespoons balsamic vinegar
Directions
- Add the onions, butter, olive oil, salt, and 1/2 teaspoon pepper to a slow cooker. Cook on low overnight for up to 12 hours. (The onions will slump and caramelize during this time.)
- Add 10 cups water and cook on low for 6-8 hours.
- Meanwhile, preheat the oven to 375°F. Line a half sheet pan with a Silpat.
- Using the largest holes on a box grater, coarsely shred the cheese. Stir together the cheese, flour, and remaining 1/2 teaspoon pepper in a large mixing bowl. Arrange tablespoons of cheese in 6 mounds on the Silpat, stirring the cheese mixture in the bowl occasionally to keep the flour evenly distributed. Flatten each mound slightly with your fingertips to form a 3-inch round.
- Bake the crisps until golden, about 8-10 minutes. Cool 2 minutes on the half sheet pan, then carefully transfer each crisp (they are very delicate) with a thin spatula to a rack to cool completely.
- When the soup is done cooking, add the sherry (if using) and balsamic. Season to taste with salt, if needed.
- Ladle the soup into bowls and serve with 2-3 gruyère crisps per bowl.
Information
- Category
- Soups/Stews, Crockpot
- Cuisine
- French
- Yield
- Serves 4-6