Slow cooker French onion soup
I must say, this recipe was so nice to make. I love my slow cooker, and I always will. Maybe it is something I grew up with, so it is a comfort to use, but I think some things just taste amazing made slow. Now, I know my Instant Pot will probably take some of the jobs away from it, but not all. (Although I realize as I write this my IP has a slow cooker function)
This recipe came about because my McDougall friend DeAnne wanted a Crockpot recipe. So I thought since this is one of my favorites, I would use it. I hope you give it a try and enjoy it. It seems like a long time, but it is very much worth it.
6 large yellow onions, peeled, cut in half and sliced into thin slices.
2 cloves garlic, peeled and sliced thin
2 tablespoons maple syrup
1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. browning sauce
6 cups mushroom stock (see below for recipe)
In a large crock pot, place the first 8 ingredients. Stir well, cover and set on high. Cook for 10 hours on high. Do not open or stir, this will caramelize the onions nicely. If you do feel the need to stir, wait until they have been in for at least 5 hours. Stir quickly and return the lid. (watch close, all crockpots are different. If you think they are burning, reduce heat and watch closer)
After 10 hours, remove lid and add the browning sauce and stock. I like to warm the stock up so I don't crack the pot. :) Stir well, and let heat up. When it is hot, you can serve. I like to serve with toast. This recipe makes a lot, so you should have some nice leftovers.
**Mushroom stock in the IP**
2 large portobello mushrooms, cut into slices
8 oz. cremini mushrooms, sliced in half
1 yellow onion, peeled and cut in quarters
2 cloves garlic
1 bay leaf
5 cups water
Place everything in your IP and close lid. You want to turn your top to pressure. Manual time to 20 minutes. After it is done, let it slow release. When you are able to open, strain the liquid through a strainer and you will be left with wonderful broth.
***Mushroom stock in a standard pot***
Same ingredients as above, add all ingredients to a large pot, and bring to a boil over high heat. When it comes to a boil, cover and reduce heat to low and cook for 2-3 hours. Strain as above.