Tag: Pot

Crock Pot French Onion Soup by Gordon Ramsay


Better than restaurant quality, this Crock Pot French Onion Soup is an elegant classic soup for everyday or special meals. With its beefy broth loaded with caramelized onions, it will become a regular at your home with these easy step by step photo instructions.
bowl of onion soup covered with browned cheese.

I love good French onion soup. I mean really love it. If it’s on the menu, I usually make sure I have it.

Unfortunately, that means the good, the bad, and the ugly. I should put adequate on that list too. I can live with adequate, but most seem to be wanting and falling into the bad/ugly range.

My Rating

My rating system. Great 5 out of 5


Very nice solid lower 5. You can make a little better French onion soup but with a lot more work. This is much better than most restaurants. I have had only a few better.

What is French Onion Soup?

From the 18th century, this traditional French soup can be used as an appetizer. But I love a bigger bowl for the main course.

Good onion soup is more than a beef broth with some onions. You need to get the caramelization going well, or you have nothing. You need some long cooking to get there.

Caramelization is the browning of sugar through the oxidation of those sugars. When correctly done, it results in a deep nutty flavor and brown color. Just what we need for a great soup

While many techniques require multiple rounds of caramelization on the stovetop, you can do it in a crock pot. I’m lazy… I pick number two.

Start by loading a slow cooker with some chopped up onions. Cook with butter, salt, pepper, and thyme. Add a little Worcestershire sauce to deepen the flavor. Cook on high for a long time, add the broth, and cook a little longer. Then serve your favorite way. Yum…

The Onions

Regular yellow or white onions are best. I consider white and red onions equivalent to my usual yellow onions and some people like a mix.

Sweet onions like Vidalias, Mauis, Walla Wallas are probably not a good idea here. I don’t like much sweetness here, and that may spoil the broth.

Other Ingredients

With many other recipes, you can use cheaper generic ingredients and get away with it. But with so few ingredients, quality matters here. So only use ingredients you trust.

The Broth:

Very few commercial beef broths are above adequate, and many are just bad. I used Swanson broth here. I think it has improved in quality over the years and is quite good now. The Swanson stock is also good, but I detect no difference in use, so I don’t spend the extra money.

Worcestershire Sauce:

I’m using Lee and Perrins Worcestershire Sauce, which I trust, but I suspect there are other good choices. Worcestershire sauce will make the “beef” flavor really pop. It can be used in many cooking applications to boost that beef test, especially when using beef broth.

The Cheese and Bread:

For the cheese, we like provolone, but some prefer gruyere or Swiss cheese. Again, quality matters.

Some crusty bread is used to float cheese on top. You can use what you want, but a nice crusty French baguette is my choice.

The Crock Pot

The Crock Pot Size

This recipe can be easily double but could also be cut in half. The volume of this recipe is about 6 cups.  Slow cookers should not be overfilled, which means more than 75% full.  Most feel that bigger is fine but may cook a bit faster.

So this fits well in a small crock pot of 2 quarts minimum. Double recipes (what I suggest making) need 4 quarts or bigger.

Comments on Crock Pot Temperature:

Several readers have had trouble with 9 hours on high “burning.” Whether they are interpreting deep caramelization for burning or they are really burnt, I can’t say, but let’s talk crock pots and their temperatures a bit.

Both low and high on a crock pot should be 212-degree range and just take different time to get there. That is all controlled by a thermostat that has improved over the years.

Some crock pots (especially older ones) can run over 300 degrees, and that maybe the issue. Also, even newer crock pots can have a malfunctioning thermostat.

So be advised that some crock pots may run hotter, so watch for “softened and deep golden brown” as the endpoint for the onions being done. I would say if your crock pot boils on low, it may be in the “runs hot” category, then use low for this recipe.

One other note, if you are using a full-size crock pot for this smaller recipe, you have less material to heat, and it may cook a bit faster. So right size crock pot is important or watch the endpoint carefully.

My 9-10 hours on high stands and is consistent with other similar recipes and less than Cooks Illustrated, which is 10-12 hours on high.

Storage

Store in an airtight container. Good refrigerated for 3-4 days and 3-4 months frozen.

Other Crock Pot Soups

This recipe is part of Our Best Soups.

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Step by Step Photo Instructions

image of the ingredients for French Onion Soup

Start with simple ingredients.

chopped onions on a black cutting board with a knife

Chop 1 1/2 pounds of onions about 3 medium size onions. Some people will want rings or some petals. Add to a smaller crock pot. If doubling the recipe, then a full-size crock pot is correct.

the ingredients to a smaller crock pot

Add one teaspoon coarse salt, two tablespoons butter, 1/2 teaspoon pepper, 1 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon thyme. The butter can go in unmelted, but you will need to stir in 1 hour or melt it first in the microwave.

adding beef broth to the crock pot

Cook on high for 9-10 hours until nicely darker brown. Be warned that some crock pots may run hot, and please watch for the endpoint and don’t go by time alone. Using a larger crock pot may also lead to cooking too rapidly. Then add 4 cups of beef broth and cook on high for at least one hour more.

toasted crusty bread on top of the soup

Preheat broiler to high.  Arrange ramekin or oven-safe bowls on a cookie sheet. Ladle hot soup it into the bowls, float toasted crusty bread on the soup.

cheese on the soup before browning

Cover each bowl with cheese of your choice.

spoonful of soup with cheese


Broil until cheese is bubbly and golden, 2-4 minutes.

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Crock Pot French Onion Soup

Better than restaurant quality, this Crock Pot French Onion Soup is an elegant classic soup for everyday or special meals. With its beefy broth loaded with caramelized onions, it will become a regular at your home with these easy step by step photo instructions.

Prep Time10 mins

Cook Time10 hrs 4 mins

Total Time10 hrs 14 mins

Servings/Adjust Amount: 4

4

Ingredients

  • 1 1/2 pounds onions about 3 medium size onions
  • 1 teaspoon coarse salt
  • 2 tablespoons butter
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon thyme
  • 4 cups beef broth
  • Crusty bread
  • Cheese of choice for topping

Instructions

  • Chop 1 1/2 pounds of onions about 3 medium size onions. Add to a smaller crock pot. If doubling recipe then a full-size crock pot is correct.

  • Add to a smaller crock pot. Add one teaspoon coarse salt, two tablespoons butter, 1/2 teaspoon pepper, 1 1/2 teaspoon Worcestershire sauce and 1/2 teaspoon thyme. The butter can go in unmelted, but you will need to stir in 1 hour or melt it first in the microwave.

  • Cook on high for 9-10 hours until nicely darker brown. Be warned that some crock pots may run hot and please watch for the endpoint and don’t go by time alone. Then add 4 cups of beef broth and cook on high for at least one hour more.

  • Preheat broiler to high. Arrange ramekin or oven-safe bowls on a cookie sheet. Ladle hot soup it into the bowls, float toasted crusty bread on soup and cover each bowl with cheese of your choice.

  • Broil until cheese is bubbly and golden, 2-4 minutes.

Recipe Notes

Pro Tips:

  1. Be advised that some crock pots may run hotter so watch for softened and deep golden brown as the endpoint for the onions being done. I would say if your crock pot ever boils on low, it may be in the “runs hot” category, then use low for this recipe. More discussion in the post.
  2. Also, using a much larger crock pot for this small recipe may cook a bit faster.
  3. Please check the onions half way though due to the above.
  4. This recipe can be easily double but could also be cut in half.
  5. As written, use a 2 1/2 to 4-quart crock pot. For a double recipe, you will need 4-quart or more.
  6. Some type of crusty bread is used to float cheese on top. You can use what you want, but a nice crusty French baguette is my choice. For the cheese we like provolone, but some prefer gruyere or Swiss.
  7. Quality matters here in the choice of broth. Do not cheap out on generic.
  8. Good refrigerated for 3-4 days and 3-4 months frozen.

Course Soup

Cuisine French

Keyword Crock Pot Soup, French Onion Soup

 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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Calories: 278kcal | Carbohydrates: 33g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 807mg | Potassium: 284mg | Fiber: 3g | Sugar: 9g | Vitamin A: 400IU | Vitamin C: 15.7mg | Calcium: 240mg | Iron: 2.7mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editors Note: Originally published July 12, 2015. Updated with expanded discussion and options along with refreshed photos.
Lilly and Molly dogs playing tug with a stuffed toy

Crock Pot Chicken Stew | 101 Cooking For Two by Gordon Ramsay


This delicious hearty crock pot chicken stew is a healthy easy dinner recipe for the entire family. With tender chicken, potatoes, and veggies all in a seasoned chicken broth, it will become one of your family’s favorite cold-weather meals.
Closeup of chicken stew in a ladel

Like most of the soup/chili/stew recipes, I’m “cooking for two with leftovers.” While this recipe is set for a full-size crock pot and 8 servings, it is a perfect recipe to downsize to a small crock pot (3.5 or 4-quart) and make only 4 servings.

The idea of a crock pot is to make your life easier. Not much is easier than this family-pleasing stew. Using things you probably have on hand anyway, you spend about 10 to 15 minutes preparation time and eat in 8 hours.

This stew is loaded with chicken and veggies and delicious. It is easy to make with these simple step by step photo instructions.

My Rating:

My rating system of a 4 out of 5

 I liked it a lot, and my wife loved it. It is so easy and really quite excellent for what it is. But all chicken stews are a bit bland.

Pro Tips: Recipe Notes for Chicken Stew

The first thing to realize is that all chicken stews are a bit bland. Yep, chicken stew does not “pop” a lot of flavors, but that is just what a chicken stew is all about.

This is a simplified version of a slow cooker recipe that appears identically on multiple recipe sites. It is not only delicious but extremely simple to make.

Let’s talk chicken.

The amount of chicken, like most ingredients in may soups and stews can vary some. 1 1/2 to 2 1/2 pound range is fine.

I tend to always use skinless boneless chicken breast, but chicken thighs would be an excellent choice, also.

Let’s spice it up some.

The original recipes called for one teaspoon of thyme. If you are a big thyme fan, great, but it is a bit much for us. I changed it to optional 1/2 to 1 teaspoon.

I think the optional tomatoes are a great addition. A can of Rotel has been suggested by some comments on this and other sites. It should be good if you want a little southwest taste (I would skip the thyme then).

Other suggestions would be 1/2 teaspoon of curry, paprika, or poultry seasoning.

How to Thicken the Stew

The last issue is the thickness of this stew. This is a little thinner than most stews. Here are some options to thicken this stew if you want.

1) Don’t add as much broth at the beginning. Just cut it in half.  But you will want to replace the chicken taste with a bouillon cube.

2) Make a roux with flour and butter. For this option, with about 1 hour left in cooking, remove 1 cup of liquid from the stew. Melt 4 tablespoons of butter in a saucepan over medium heat. When bubbling, whisk in 4 tablespoons of flour. Stir continuously and cook for 3-4 minutes, then add the liquid from the stew and whisk until smooth, add back to the stew and increase the to high for the last hour.

3) Thicken with potato. You can add 1/4 to 1/2 cup of potato flakes near the end. OR dice one of the potatoes at the beginning of cooking very small. They will fall apart and thicken.

4) Tapioca: For this recipe, I would suggest 3-4 tablespoons of tapioca would be the best if you want thicker. You can add it about 30 minutes before done when adding the peas.

Not Recommended – My Opinion

1) Cornstarch: You could use cornstarch, but reheating can be a problem since it may have a gel-like texture when reheated. Also, there are texture issues when frozen.

2) “Cooking down” the stew. Some will recommend cooking longer or partly opening the lid of the cooker. I don’t feel you will get enough effect to do much.

Storage

Good refrigerated for 3-4 days and frozen for 2-3 months.

a pile of chopped up potatoes and carrots on a black chopping board


Prepare veggies. Chop one large onion, 4 peeled carrots, and 2 ribs of celery. Next 4-5 medium potatoes peeled and cut into 3/4 to 1-inch cubes. Optional- 8 oz. mushrooms cleaned and halved.

picture of the prepped chicken on a red cutting board

Clean, trim, and cube about 2 pounds (about 3-4) skinless boneless chicken breasts.

Adding chicken to the crock pot

Add the chicken, prepped veggies, 1 cup frozen corn, 28 oz chicken broth,  1 teaspoon celery seed, 1/2 to 1 teaspoon thyme, 1/2 teaspoon pepper, and optionally one 14 oz can diced tomatoes diced.

Closeup of chicken stew in a laddle

Cook on low for 8 hours or high for 4 hours. Add peas 30 minutes before the end of cooking. Also, 3 tablespoons tapioca if you want thicker chili. Please see the recipe posts for other options.

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Crock Pot Chicken Stew

This delicious hearty crock pot chicken stew is a healthy easy dinner recipe for the entire family. With tender chicken, potatoes, and veggies all in a seasoned chicken broth, it will become one of your family’s favorite cold-weather meals.

Prep Time10 mins

Cook Time8 hrs

Total Time8 hrs 10 mins

Servings/Adjust Amount: 8 serving

8

Ingredients

  • 2 pounds Skinless boneless chicken breastabout 3– trimmed and cut into 1 inch cubes
  • 1 onionlarge – diced
  • 4 carrotspealed and cut into 1 inch slices
  • 2 stalks celery diced
  • 4-5 potatoespeeled and cut into 3/4 to 1 inch cubes
  • 8 oz mushroomscleaned and halved-optional
  • 1 cup frozen corn
  • 28 oz chicken broth
  • 14 oz diced tomatoes drained if you want a tomato based stew
  • 1 teaspoon celery seed
  • 1/2 to 1 teaspoon dry thymeto taste… this is a little much for some
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas

Instructions

  • While this recipe is set for a full-size crock pot and 8 servings, it is a perfect recipe to cut in half for a 3.5 or 4-quart crock pot and make only 4 servings.

  • Prepare veggies. Chop one large onion, 4 peeled carrots, and 2 ribs of celery. Next 4-5 medium potatoes peeled and cut into 3/4 to 1-inch cubes. Optional – 8 oz. mushrooms cleaned and halved.

  • Clean, trim, and cube about 2 pounds (about 3-4) skinless boneless chicken breasts.

  • Add the chicken, prepped veggies, 1 cup frozen corn, 28 oz chicken broth, 1 teaspoon celery seed, 1/2 to 1 teaspoon thyme, 1/2 teaspoon pepper, and optionally one 14 oz can diced tomatoes diced.

  • Cook on low for 8 hours or high for 4 hours.

  • Add peas 30 minutes before the end of cooking. Also, 3 tablespoons tapioca if you want thicker chili.

Recipe Notes

Pro Tips:

  1. While this recipe is set for a full-size crock pot and 8 servings, it is a perfect recipe to downsize to a 3.5 or 4-quart crock pot and make only 4 servings.
  2. The amount of chicken, like most ingredients in may soups and stews can vary some. 1 1/2 to 2 1/2 pound range is fine. Use either breast or thighs.
  3. Like most chicken stews, this is a bland recipe. Spice to your taste. Thyme is suggest by most but we usually leave it out. Other possible spicing options 1/2 teaspoon of curry, paprika, or poultry seasoning.
  4. This is a thinner stew. In the recipe I used tapioca but I provided 4 options in the post if you want thicker stew.
  5. Good refrigerated for 3-4 days and frozen for 2-3 months.
  6. Serving size is  about 1 1/2 cups or a little more if you add the tomatoes.

Course Main Course

Cuisine American

Keyword Chicken Stew, Crock Pot Chicken Stew, Crock Pot Soup

 

Check Out Other Great Recipes

Graphic for visual directory

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Blue ribbon divider used for visual effect

Calories: 296kcal | Carbohydrates: 30g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 733mg | Potassium: 720mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5600IU | Vitamin C: 29.7mg | Calcium: 40mg | Iron: 2.3mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editor’s note: Originally published January 12, 2011. It has long suffered in need of a rewrite and editing of pictures. It is just a very nice stew. Please enjoy the redo.
Molly dog running in the deep snow

Lilly dog running in the snow with a stick

Southwest Chicken Soup (Instant Pot) — The Skinny Fork by Gordon Ramsay

Southwest Chicken Soup (Instant Pot) — The Skinny Fork



There is a LOT of seasonings and spices in here, so don’t let the ingredient list scare you. A vast majority of the items listed are staple pantry spices, so it makes the list look a lot more intimidating than it really is. When it comes down to it, this soup is broth, chicken, chickpeas, onion and tomato with a whole hell of a lot of spices.

In the end I got a bowl full of hearty chicken soup that was just as good as, if not better than, the soup I know and love from that one chain restaurant.

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