Best Slow Cooker Japanese Onion Soup Recipes

JAPANESE ONION SOUP

Steps:

• In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
• Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
• Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

SLOW COOKER ONION SOUP

Steps:

• Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
• Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
• Cook soup on High for 4 to 5 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
• Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.

SLOW-COOKER ONION SOUP

Steps:

• Put onions in the slow cooker; set on high. Stir in the butter and olive oil to coat.
• Slow-cook for 5-6 hours, stirring occasionally, until deep brown. Careful not to burn.
• Stir in the flour, cook 1 minute. Add broth, sherry and salt. Adjust seasonings and cook in the slow cooker for 1 hour. To intensify the flavors: Prop the lid open a little (I stick a toothpick in between the pot & lid) to let some of the steam out and reduce the liquid. This will concentrate the flavor. The longer you let is simmer, the better it will. I let my soup simmer for 3 hours. YUM, it was rich and flavorful.
• 30 minutes BEFORE SERVING: Preheat oven to 450°. Toast the sliced bread on a baking sheet for 3-4 minutes, flip and bake for an additional 3-4 minutes for a drier crouton. Bake until crusty. Ladle soup into oven proof bowl. Top with toasted bread slice; sprinkle with cheese. Bake until the cheese has melted, 4-5 minutes.