• Home
    • Meet Me & Mr B
  • Recipes & Food
    • Appetizers, Snacks & Small Bites
    • Beverages
    • Bread Recipes
    • Condiments Recipes
    • Desserts & Sweets
    • German Recipes
    • Main Dish Recipes
    • Salad Recipes
    • Side Dish Recipes
    • Soup & Chowder
    • Sourdough Recipes
    • Recipes by Eating Style
      • Dairy-free Recipes
      • Gluten-free Recipes
      • Vegan Recipes
      • Vegetarian Recipes
    • Recipe Round-ups
  • Cozy Living
    • Arts, Crafts & DIY
    • Music Notes
  • Cozy Travel
    • Pacific NW
      • Pacific NW Hikes
      • Portland Area
      • Oregon Coast
      • Orcas Island WA
      • Southern Oregon
    • Hikes Near & Far
    • Mountain States
    • Southwestern US
    • Hawaii
    • Tennessee for Music Lovers
    • International Travel
    • One Day in…
  • Subscribe
    • Privacy Policy
      • Cookie Statement
      • Disclosure
    • Work with Us!
      • Media Kit
    • Contact Us!

The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Slow Cooker Caramelized Onions

September 8 By Renée Leave a Comment

Slow Cooker Caramelized Onions are mellow, sweet, and versatile, too! Use them for everything from French onion soup to omelet fillings to burger toppings. With this simple, foolproof method, you can have caramelized onions on hand anytime!

Slow Cooker Caramelize Onions

This post may contain affiliate links, but don’t worry – they won’t bite.

Slow Cooker Caramelized Onions are sweet, mellow, and so versatile! Not only can you make some out-of-this-world French Onion Soup with them, but they make a tasty addition to beef dishes, dips, omelets, burgers, and sandwiches – just to name a few. 

Why caramelize onions in a slow cooker instead of on the stovetop?

Caramelizing onions the traditional way – on the stovetop, low and slow – can be frustrating and time-consuming. This simple, foolproof slow-cooker method bypasses the skillet and stovetop altogether; and allows you to have caramelized onions on hand anytime, with minimum effort and no fuss. 

What kind of onions work best for slow cooker caramelizing? 

The type of onions you use can affect both the cooking time and the sweetness level of your finished onions. Personally, I prefer to use a mixture of red and yellow onions. 

It may seem counterintuitive, but avoid using sweet onions for caramelizing.

Sweet onions will work, but will take significantly longer to cook, and the end-product has less flavor than that made with red and/or yellow onions. This has to do with the fact that, while we perceive sweet onions to be sweeter, yellow and red onions have more of those pungent lachymators (i.e., stuff that makes you cry) than do sweet onions (e.g., WallaWallas, Vidalias, etc.), giving the impression that they are significantly less sweet.

The truth is that yellow and red onions actually have a far more complex flavor profile, and yield richer, more flavorful caramelized onions.

sliced onions in slow cooker

A mix of red and yellow onions turns a nice brown-burgundy color in the slow cooker; and since both red and yellow onions have a lower moisture content than sweet onions, the cooking process is measurably shorter. The higher sugar content of the red and yellow onions makes for great caramelization, and they never require additional sweetening. 

Wavy Line

Given the super-long cooking time, I usually start cooking my onions in the evening, and let them cook all night long unattended. Then I can stir them once in the morning, check how far along they are, and gauge the rest of the time needed from there.

You can also start them at the beginning of your workday, and then check them again when you get home. 

Post & Recipe updated September 8, 2020 (Originally published November 11, 2013) 
blank

Slow Cooker Caramelized Onions

Slow Cooker Caramelized Onions are mellow, sweet, and versatile, too! Use them for everything from French onion soup to omelet fillings to burger toppings. With this simple, foolproof method, you can have caramelized onions on hand anytime!
Prep Time10 mins
Cook Time20 hrs
Print Recipe Pin Recipe
Course: Condiment
Keyword: onions
Servings: 1 quart
Calories: 1097kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Slow Cooker
  • Vacuum Sealer (optional)

Ingredients

  • 4 - 5 pounds onions (yellow, red, or sweet)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt

Instructions

  • Slice onions from pole to pole (root to stem), about 1/8"-1/4" inch thick.
    Cutting the onions this way prevents them from breaking down too much during cooking.
    slicing onions
  • Fill Slow Cooker about 2/3 full of cut onions.
    sliced onions in slow cooker
  • Drizzle in olive oil and toss to coat.
    drizzle olive oil
  • Cover slow cooker and set to LOW.
    sliced onions in slow cooker
  • Cook for 10-18 hours, stirring every few hours if you are available. (It's also OK if you don't stir them at all.)
    This step is done when the onions are dark brown, soft, and swimming in a thick liquid.
    Image: Onions after 5 hours
    sliced onions in slow cooker
  • When onions are medium brown, soft, and sweet, they are ready to use.
    Image: Onions after 8 hours
    sliced onions in slow cooker
  • For thicker, jammier caramelized onions with deeper color, uncover the slow cooker and continue to cook onions on low for an additional 3-5 hours.
    Image: Onions after 22 hours
    slow cooker onions
  • Caramelized onions may be used immediately, or refrigerated or frozen for later use.
    freezing caramelized onions

Notes

Caramelized onions may. be kept in the refrigerator for up to a week, or frozen for up to six months. 

Nutrition

Serving: 1batch | Calories: 1097kcal | Carbohydrates: 169g | Protein: 20g | Fat: 44g | Saturated Fat: 7g | Sodium: 2399mg | Potassium: 2649mg | Fiber: 31g | Sugar: 77g | Vitamin C: 134mg | Calcium: 417mg | Iron: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Looking for a unique, delicious way to use caramelized onions? Try our Cherry Tomato Tart with Caramelized Onions – It’s pretty fabulous! 

Wavy Line

I like to use my vacuum sealer to package my caramelized onions for freezing. (Package in one or two cup servings for ease of use.) Vacuum-sealed onions can last up to a year in the freezer. 

Ice cube trays are another great option for freezing caramelized onions: small portions are perfect for throwing on a sandwich or burger, topping a pizza, or making an omelet. 

freezing caramelized onions

 

Delicious Recipes Using Caramelized Onions

Love caramelized onions? So do I! Here's some great recipes that use them in unique and delicious ways! 

blank

Apple, Beet, & Caramelized Onion Pizza

Photo Credit: www.saltycanary.com

Get ready for one of those “fancy restaurant pizzas” that you can make at home! This Apple, Beet, and Caramelized Onion Pizza has a pink garlicky beet sauce and is topped with cheddar cheese, caramelized onions, crisp apples, and fresh thyme.

blank

Caramelized Onion Bacon Dip with Blue Cheese

Photo Credit: www.goodlifeeats.com

A perfect appetizer, this Caramelized Onion Bacon Dip is a revamped version of classic onion dip. 

blank

Classic French Onion Soup

Caramelized onions, fresh herbs, flavorful broth, and melty cheese combine to make this classic French onion soup. (Just don't tell anyone how easy it is to make!)

blank

Little Oven Annie's Cherry Tomato Tart

Feta, caramelized onions, and walnut pesto create a savory bed for fresh cherry tomatoes in this beautiful Cherry Tomato Tart.

blank

Caramelized Onions Sautéed Green Beans

Photo Credit: www.joyousapron.com

A delicious and easy veggie side dish! Sweet caramelized onions sautéed with crunchy green beans, toss with garlic, butter, sea salt, then topped with shaved almonds.

blank

One-Pot French Onion Farro

Photo Credit: www.kitchentreaty.com

With tender-cooked farro grains and French onion flavors, this easy one-pan favorite is like a cross between risotto and French onion soup. Serve with Gruyere-topped crostini and a fresh sprig of thyme and we're talking swoon-city. 

blank

Caramelized Mushroom, Onion & Cheese Bites

Photo Credit: www.savvysavingcouple.net

Mushrooms and sweet onions are caramelized with balsamic vinegar, and then baked with cheese on buttery, and flaky puff pastry. These bite-sized appetizers are easy to make and such a crowd pleaser!

blank

Roast Beef Sliders with Caramelized Onions

Photo Credit: www.savvysavingcouple.net

The best Roast Beef Sliders on the web! They feature tender, caramelized sweet onions, creamy french onion dip, roast beef, and melted cheddar on garlic buttered brioche buns.

blank

Butternut Squash Quiche with Caramelized Onions

Photo Credit: champagne-tastes.com

This vegetarian butternut squash quiche is filled with caramelized onions and goat cheese, is easy to make ahead of time, and is perfect for brunch!

blank

Vegan Onion Gravy

Photo Credit: champagne-tastes.com

This gluten-free and vegan gravy is made with caramelized onions and roasted garlic, and is the perfect sauce for mashed potatoes!

blank

French Onion Gouda Stuffed Meatballs

Photo Credit: dudethatcookz.com

The flavors of French onion soup and smoked Gouda cheese are combined to make the perfect French Onion Gouda Stuffed Meatballs.

blank

Summer Squash Tomato and Onion Galette

Photo Credit: 2cookinmamas.com

A simple recipe that has a soft sweet interior, a zesty creamy cheese filling and just enough of a flaky crust to hold it all together.

blank

Arugula, Brie, and Caramelized Onion Pizza

Photo Credit: www.trialandeater.com

Upgrade your pizza night by making homemade pizza with caramelized onions, mushrooms, fresh baby arugula and brie cheese! A little bit of sweet along with a little bit of peppery flavors!

blank

Caramelized Onion White Bean Dip

Photo Credit: itsavegworldafterall.com

This creamy white bean dip packs a ton of flavor from caramelized onions! It makes a delicious snack or spread.

blank

Vegan Caramelized Onion Dip

Photo Credit: thiswifecooks.com

Get ready to ditch the pre-made onion dips for good! This easy to make crowd-pleasing dairy-free dip is perfect for parties or Game Day snacking!

blank

French Onion Pasta Bake

Photo Credit: girlwiththeironcast.com

With caramelized onions, tender juicy chicken, and melted gruyere cheese over the top, this is an easy/flavorful dinner for the whole family.

blank

Caramelized Onion and Goat Cheese Tart with Thyme

Photo Credit: www.fromachefskitchen.com

This lovely French-inspired Caramelized Onion and Goat Cheese Tart with Thyme has a flaky, buttery crust, onions cooked until practically melted, tangy goat cheese and fresh thyme.

blank

Brown Butter & Caramelized Onion Mashed Cauliflower

Photo Credit: www.runningtothekitchen.com

Brown butter and caramelized onion mashed cauliflower is a delicious paleo recipe that will have you forgetting about the potatoes.

blank

Pumpkin Goat Cheese Dip with Caramelized Onions

Photo Credit: www.runningtothekitchen.com

Pumpkin goat cheese dip with caramelized onions can be served warmed or cold, it’s a great addition to your party spread and perfect for the holidays. Try it with crackers, sliced fall/winter fruits or vegetables!

blank

Pasta with Chicken, Caramelized Onions & Balsamic

Photo Credit: www.theorganickitchen.org

Pasta, caramelized onions and balsamic - what’s not to love?!

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Slow Cooker Caramelized Onions (pin)   Slow Cooker Caramelize Onions  Slow Cooker Caramelize Onions  Slow Cooker Caramelize Onions
Wavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Cooking Basics, Recipes Tagged With: onions, Slow Cooker

Hot German Potato Salad (Kartoffelsalat)

September 11 By Renée 25 Comments

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

Hot German Potato Salad Recipe | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

My high school German teacher, Frau Müller, loved food, and often brought in German foods into class for us to try. She introduced us to exotic new-to-us delicacies like Butterkase (pronounced “booter-keh-zuh,” which literally means butter cheese), Kartoffelpuffer (German potato pancakes), and a profusion of buttery Bavarian pastries. But the one thing that stood out most for me was her traditional Kartoffelsalat – or Hot German Potato Salad. 

In America, the earliest written recipes for potato salad appeared the mid-19th century. Culinary historians speculate that the combination of cooked potatoes, oil, vinegar, and herbs was introduced by German immigrants, who had a penchant for rich, sour-sweet combinations.

Hot potato salad, usually made with bacon, onion and vinegar dressing, soon became so closely associated with German immigrants that it was dubbed “German Potato Salad.”

Equally scrumptious hot or cold, German Potato Salad is a deeply satisfying blend of sweet, tangy, bacony goodness. Unlike traditional American potato salad, the German version is completely devoid of anything remotely mayonnaisey. 

Over the years, this recipe has become a family favorite, and is now a time-honored Oktoberfest tradition at our house. It’s very easy to put together, and should be made ahead of time. I usually make it at least a day ahead to allow all the flavors to meld together, and then rewarm it to serve for our big Oktoberfest meal.

PRO TIP: We usually eat the leftovers cold… with our fingers… from the fridge. Because it’s soooo delicious. This makes a great picnic salad, too! 

Recipe Updated September 11, 2019 (Originally published October 2, 2014)
Hot German Potato Salad Recipe | The Good Hearted Woman
5 from 15 votes

German Potato Salad {Kartoffelsalat}

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!
Prep Time30 mins
Cook Time30 mins
Fridge Time (optional)1 d
Total Time1 d 1 hr
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Bavarian, German
Keyword: bacon, potato salad
Servings: 8 servings
Calories: 195kcal
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 lbs red potatoes any waxy potato will work
  • 6 slices bacon cut into small pieces (Get good, high quality bacon for this!)
  • 1 medium red onion sliced thin
  • 1/3 cup sugar
  • 1/3 cup apple cider vinegar or plain vinegar
  • 1/3 cup water
  • 1 tsp celery seed optional
  • salt
  • pepper
US Customary - Metric

Instructions

  • Cut potatoes into 1/2- to 3/4-inch cubes and put them into a medium saucepan. (Leave skins on.)
    Add enough water to cover the tops of the potato cubes.
    Cover and boil about 15 minutes, or until tender but still firm.

While potatoes are cooking:

  • Cook bacon until crisp, remove from pan and set aside, reserving bacon drippings.
  • Saute the onion in the reserved bacon drippings.
  • Turn the heat on the sauteed red onions down to medium low, and add vinegar, sugar, water and celery seed.
    Heat to a simmer and pour over hot potatoes.
    Make sure liquid and potatoes and both very hot when mixed together.
    Add cooked bacon pieces.
    Stir to combine.
  • Salt and pepper to taste, and then put into 2 1/2 qt. casserole dish.
  • Bake uncovered for 30 minutes at 325°.

Notes

German Potato Salad is always better the second day! Prepare it ahead of time and simply reheat (or serve cold) when you're ready to serve it.
 

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 27.9g | Protein: 7.6g | Fat: 6.1g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 337mg | Potassium: 624mg | Fiber: 2.2g | Sugar: 10.1g | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Hot German Potato Salad Recipe | The Good Hearted Woman

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Hot German Potato Salad (Kartoffelsalat)    Hot German Potato SaladWavy Line

What's on Your Oktoberfest Menu?

blank

Hot German Potato Salad

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

blank

Crispy Sauerkraut Fritters {Easy Air Fryer Recipe}

These Crispy Sauerkraut Fritters with Bacon, Sausage and Cheese are the perfect appetizer for all your fall
celebrations!

blank

Rotkohl {German Sweet & Sour Red Cabbage}

Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.

blank

Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle – with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots – comes to us courtesy of Chef Ryan Mead.

blank

Easy Apple Strudel {Apfelstrudel}

Fresh, crisp, and sweetly spiced, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Oktoberfest Recipes, Salads, Side Dishes Tagged With: bacon, German, Holidays, onions, potatoes

Portobello Mushroom Stroganoff

January 15 By Renée 15 Comments

Rich, hearty vegetarian Portobello Mushroom Stroganoff is savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}

This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}

This post may contain affiliate links, but don’t worry – they won’t bite.

The first time I ever had stroganoff was at my friend Marilee’s house.  Marilee is one of my dearest friends in this life; we’ve known one another since we were three. Like me, her dad was a teacher and her mom was a nurse, and when we were kids, I loved spending time at her house.

Marilee’s house was exciting, and so different from mine. Marilee’s family drove a VW Microbus and drank instant milk (eww) and she was always getting a new baby sister or something really cool like that. She had a little brother named Ricky and an older sister named DeeAnn who she shared a bedroom with.

Me and Marilee in the Summer of'68.

Me and Marilee in the Summer of ’68.

Marilee and DeeAnn got into huge fights all the time and their room was always strewn with headless Barbies. (There were other toys too, I’m sure, but all I remember is those headless Barbies.) I thought her dad was wonderful, and I liked her mom for the weirdest reason: she treated me like one of her own kids – even to the point of yelling at me just like everyone else – and usually she made something interesting and delicious for dinner.

Which brings me back to Stroganoff. When I was a kid, my mom didn’t make anything they didn’t serve in Missouri in 1943 (her words) so stroganoff was not an option on our table until I learned to cook. It was just too fancy and ethnic for Mom.

So when Ruth Hall served up stroganoff to me for the first time, it took everything I had to not bolt the whole plate in a few seconds and ask for more before Marilee’s large family ate it all up. I loved the deep, creamy, rich flavors and the way it coated the noodles with just the right amount of saucey goodness.

Oh my – I’m making myself hungry just thinking about it.  To this day, Beef Stroganoff is still in the top ten on my Comfort Food List.

Unfortunately, with all the various eating styles that our kitchen regularly accommodates, beef stroganoff isn’t often an option – but mushroom stroganoff is!

There are plenty of recipes out there for mushroom stroganoff, and I’ve tried a few, but they always seemed lacking something to me. It took me some tinkering, but I think you’ll find that my hearty, vegetarian Portobello Mushroom Stroganoff is savory, comforting, and oh-so-satisfying!

This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}
5 from 2 votes

Portobello Mushroom Stroganoff

This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.}
Prep Time30 mins
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Comfort Food
Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 2 tsp olive oil
  • 2 tsp butter
  • 1 large sweet onion finely chopped
  • 2 large cloves garlic minced
  • 2 lbs Baby Portabello mushroons cleaned and sliced thick (Or 4 large Portobellos)
  • 1 tsp Kosher salt
  • ¼ cup flour
  • 1 tsp paprika
  • ¼ tsp freshly ground pepper
  • ¾ cup white wine I use Riesling. Or ½ cup white grape juice & ½ cup water
  • ½ cup vegetable broth
  • 1 Tbls Worcestershire sauce vegetarian
  • 3 cups fresh baby spinach leaves
  • ½ cup light sour cream

Instructions

  • Melt butter with olive oil in a large skillet over medium high heat. Add in the onions and garlic and cook until onions begin to soften, about 2 minutes.
  • Add mushrooms and ½ teaspoon salt. Cook until mushrooms begin to soften about 3-4 minutes. Continue to cook until liquid reduces by about half.
  • Meanwhile, cook egg noodles according to package directions, drain and set aside.
  • In a small bowl, combine flour, paprika, remaining salt, and pepper.
  • Sprinkle flour mixture over cooked mushrooms and toss to combine. Toss to coat all the mushroom mixture.
  • Add broth, wine and Worcestershire sauce to mushroom mixture and stir to combine. Stir in spinach, cover with lid and turn heat down to very low. (I just turn it off.) The spinach will wilt in just a few minutes.
  • Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature. DO NOT BOIL.
  • Serve over cooked egg noodles or rice.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature. DO NOT BOIL.

Just before serving, stir in sour cream and heat on low for a minute or two to bring it up to temperature.
DO NOT BOIL.

This meal all comes together and is ready to serve in about 30 minutes.  Give it a try and let me know what you think!

And thanks, Marilee – for everything.

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

This easy-to-prepare recipe yields a rich, hearty vegetarian Portobello Mushroom Stroganoff - savory, comforting, and oh-so-satisfying! {Recipe can be easily adapted for vegans.} | The Good Hearted Woman

Wavy Line

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own.Please check out our disclosure policy for more details. Thank you for your support!


Filed Under: 30-Minute Meals, Eating Style, Main Dishes, Recipes, Vegetarian Tagged With: onions, portobellos, sour cream

Simply, French Onion Soup

November 21 By Renée 9 Comments

“Oh – Fancy!” was the reaction from my youngest when I served this for dinner the other night.  This time of year, with all the hustle and bustle and big family dinners, it’s good to have a few easy (but impressive) recipes up your sleeve for last-minute meals – warm, savory and satisfying down to your bones.  French Onion Soup fills that bowl perfectly.

French Onion Soup Recipe
Mr. B. and I both prefer this recipe over heavier preparations – still thick and hearty, this version satisfies our personal palate – it is less salty than many popular “restaurant” versions, made slightly lighter with the use of vegetable stock instead of beef broth and white wine in place of the more common red.  Make the carmelized onions ahead of time and keep them in the freezer, and you can easily make this soup in 30 minutes!

French Onion Soup Recipe
5 from 2 votes

French Onion Soup

Cook Time30 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Soup
Servings: 6 -8
Author: Renée

Ingredients

  • 1 baguette sliced in 1/2-3/4-inch rounds
  • 1/2 cup butter
  • 2 cloves garlic minced
  • 2 5- inch sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 1 cup white wine I like my French Onion Soup slightly on the sweet side: Reisling works very nicely for me
  • 3 tablespoons flour
  • 4 medium onions caramelized
  • 4 cups vegetable broth I use 4 cups of water plus 3 teaspoons of "Better Than Bouillon" Vegetable Base
  • 6 ounces Gruyere grated (Provolone works nicely too)

Instructions

  • Melt the butter in a large pot over medium heat. Add the garlic, thyme, and salt and pepper and sauté for a few seconds, until you can smell the garlic sautéing. Remove from heat.
  • (If you don't have caramelized onions already prepared, add four sliced medium onions to the herb-butter mixture now and continue to cook over medium-low heat until very soft and caramelly. This will take no less than one hour. Don't rush it or your onions may turn out bitter.)

Prepare Baguette Croutons:

  • Arrange the baguette slices on a baking sheet in a single layer. Brush lightly with the garlic-herb butter from the pot. Set under broiler just long enough to toast lightly. Flip the baguette rounds over and repeat. Set aside.

Prepare Soup:

  • To the remaining herb-butter mixture, add the caramelized onions and cook until the mixture is hot and there is very little liquid, about 5 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are nearly dry, about 5 minutes. If you used fresh thyme, discard the thyme sprigs. Sprinkle the flour over the onions and stir to combine. Reduce the heat to low and cook for about 5 minutes, stirring frequently. (This is to cook out the raw flour taste.) Now add the vegetable stock, return to a simmer, and cook for another 5 to 10 minutes. Season, to taste.

Serving:

  • When you are ready to serve, ladle hot soup into oven-safe bowls and float several of the prepared baguette croutons on top. Sprinkle with grated gruyere and place under broiler just long enough to melt and slightly brown the cheese.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

P.S. I would love to find a potter who would make me some individual soup crocks – any suggestions?

Filed Under: 30-Minute Meals, Eating Style, Recipes, Soup, Chowder & Stew, Vegetarian Tagged With: caramelized onions, French, onions

Hello! We’re so glad you’re here.

Hello! We’re so glad you’re here! | The Good Hearted Woman {& Mr B}

Join me & Mr B as we share the best in home cooking and cozy living - from the beautiful Pacific Northwest and beyond.

Follow Us!

Sponsors
Privacy Policy

© Harmony Cat LLC, 2011-2021. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. The Good Hearted Woman is a subsidiary of Harmony Cat LLC.

sponsored