Best 6 Slow Cooker Japanese Onion Soup Recipes

SLOW COOKER JAPANESE ONION SOUP RECIPE - (4.2/5)

Steps:

• Place everything but the mushrooms and green onions into a slow cooker. I added in the bottom halves of the chopped green onions at this time as well and reserved the green upper halves for garnishing. Cover and cook on high for 2-4 hours or low for 4-5 hours. An hour before serving remove the cooked veggies from the crock pot with a slotted spoon Place the sliced mushrooms into the crock pot with the broth. Give it all a good stir. Cover to cook for another hour or until the mushrooms are tender. Divide amongst the bowls and serve!

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 RUSTIC FRENCH ONION SOUP

Steps:

• Spray 6- to 7-quart slow cooker with cooking spray. In slow cooker, place onions, butter, salt, pepper and dried thyme. In medium bowl, mix flour, sherry and water with wire whisk until blended. Stir into onion mixture.
• Cover; cook on Low heat setting 9 to 10 hours or until onions are softened and deep brown.
• Stir broth into slow cooker. Increase heat setting to High. Cover; cook 10 minutes or until hot.
• Meanwhile, set oven control to broil. Line cookie sheet with foil. Arrange baguette slices in single layer on cookie sheet. Broil with tops 3 inches from heat 2 minutes, turning once, until lightly browned. Sprinkle cheese evenly over slices; broil 1 minute longer or until cheese is bubbly. Top each bowl of soup with 2 cheese toasts. Sprinkle with fresh thyme.

JAPANESE ONION SOUP

Steps:

• In a large saucepan, combine all ingredients except chives.
• Place over high heat & bring to a rolling boil. Cover & reduce heat to medium. Continue cooking for 45 minutes.
• Remove from heat & strain out the vegetables.
• Place a few of the chopped mushrooms from the strained vegetables in the bottom of each soup bowl & pour strained broth over them.
• Sprinkle soup with chives & serve.

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.