There was a time I needed to think of making this recipe at least a day ahead; not any more. Caramelized onions add a deep sweet flavor to this soup and the ease of the Aroma Rice Cooker Sauté-Then- Simmer function, along with a bit of salt and sugar, speeds up the process. Then let the Slow Cooker function take over!
This easy to prepare, rich and flavorful soup tastes even better after a few days. Leftovers never tasted so good!
4 tbsp unsalted butter
3 ½ lbs onions, halved and sliced 1/8 “
1 tbsp sugar
2 tsp salt
2 cloves garlic, diced
2 quarts chicken or bone broth
1 bay leaf
½ tsp thyme
2 tsp fresh ground pepper
½ c dry sherry
1 tsp fish sauce, soy sauce or Worcestershire
1 baguette, thinly sliced and toasted
6 oz Gruyere, Swiss or any melting cheese
Turn Rice Cooker to Sauté-Then- Simmer. Add the butter, onions, sugar and salt and with a wooden or heat safe spoon, stir to combine. Continue cooking for another 30- 40 minutes or until onions begin to turn translucent and are a light golden color.
Stir in garlic, broth, bay leaf, thyme and pepper. Close lid, press Slow Cook button and set for 4 hours. Add fish sauce and sherry and continue to cook for another half hour. Check for seasonings.
To serve, ladle soup into oven proof bowls and top with thinly sliced baguette. Cover with shredded cheese and place under the broiler until cheese has melted. If you do not have oven proof bowls, arrange bread slices and cheese on a baking sheet, broil then transfer to individual bowls. Garnish with minced chives.
Over To You
What’s your version of French Onion Soup? Share and inspire us.