Klivian1: 17 hours? You wot mate?
manfrin: What’s the point of 25 mins of baking? Why can’t you just broil for like 2 minutes? The goal is to melt the cheese, it doesn’t take 27 minutes.
itty53: Okay, now give me the times for this in a pressure cooker. Cause 17hrs is way too long.
Dispari_Scuro: Honestly after the 10 hours+6 hours+25 minutes+2 minutes, I thought this was going to be a joke gif that just keeps cooking it forever.
uh-oh_oh-no: This goes faster in a regular dutch oven, but you have to tend it way more. This way it’s 90% hands off time, so it’s not like you’re working for 17 hours or anything.
superduperdumper: You have to cut the onions the other way (north pole to south pole) to prevent them breaking down completely. The cell structure will hold up and give you those nice soft slivers.
k2kshard: You’d want this to be the greatest soup ever tasted after 17+ hours. Imagine sitting down and after your first spoon “it’s ok”..
mrnix: That’s not nearly enough cheese. You have to really pile it on, then brown the top in an oven. That way you can pick off and eat the crispy bits from the lip!
spearmintjoe: 17 hours for bastard soup! After 17 hours I’d want a wee dwarf to jump out and tug me off to make this worthwhile.
Fidodo: ITT: People who have never stood at a pot and stirred for an hour to carmelize onions
Jarl_Bridgewater: I have yet to see a recipe in /r/GifRecipes that the entire comment section doesn’t bitch about. Does such a post exist?
ItsASitIn: Why does every recipe use kosher salt? Is it better than table or sea salt – does it make a difference? I’m not in US so I don’t know if it’s known by a different name in the uk!
snowySwede: Needs more butter. I usually do a whole stick for French onion soup. This is what makes it French.
Ilovesaladsandcats: I needed to see this after listening to the latest episode of The Adventure Zone
LousyReputation7: 17 hrs lol. I’ll give it a miss mate lol.
MidnightHue: My family would hate me if I made this. The house would smell like onions forever!
Inaerius: I’m posting this similar recipe for French onion soup from All Recipes instead because fuck slow cooking for 17 hours: www.allrecipes.com/recipe/228859/slow-cooker-french-onion-soup/
FoxxyRin: I feel like you could add a nice bit of flavor and cut the cooking time in half by browning the onions first.
SeaTwertle: Needs more cheese. Otherwise looks tasty
surgesilk: 2 days later: soup!
Jtheronbrown: That much pepper isn’t going to do shit.
fuzzy6678: I would take out the brandy and balsamic and add a 1/2 of good red wine to the onions when starting, and 1/2 cup when adding the broth. Great french onion soup has the reduced wine flavor captured in the onions. A burst of wonderful goodness surrounded by savory broth. Hard to describe.
And of course, broil until cheese is melted after plating, instead of baking.
DougEECummings: Full recipe from [TipHero](https://tiphero.com/crockpot-french-onion-soup/)
**French Onion Soup in Slow-Cooker**
**Ingredients**
* 3 pounds yellow onions, peeled, cut in half and thinly sliced
* 2 tablespoons unsalted butter, melted
* 2 tablespoons olive oil
* 2 ½ teaspoons kosher salt
* ½ teaspoon freshly ground black pepper, or more to taste
* 2 sprigs fresh thyme
* ¼ cup balsamic vinegar
* 8 cups (2 32-ounce cartons) beef broth
* ⅓ cup brandy, optional but recommended
* 4 to 6 baguette slices, toasted (1 slice per bowl)
* 1 ⅓ to 2 cups grated Gruyere cheese (⅓ cup per bowl)
**Directions**
1. Put the onion slices in a 5-quart (or larger) slow cooker, along with the butter, olive oil, salt, and black pepper.
1. Cover the crockpot and cook on low overnight, or for 10-12 hours. The onions should be dark golden brown and soft.
1. Add the beef broth, balsamic vinegar, and fresh thyme.
1. Cover and continue cooking on low for 6 to 8 hours.
1. Season to taste with additional salt and pepper, if desired, and stir in the brandy, if using.
1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius).
1. In evenly-portioned amounts, ladle the soup into oven-safe bowls. Place the bowls on a baking sheet to catch any spills while in the oven.
1. Top each bowl with a baguette slice and the shredded Gruyere.
1. Bake for 20 to 30 minutes, until the cheese is completely melted.
1. Turn the oven to broil and brown the tops for 2 to 3 minutes, or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes before enjoying!
slickricflair: French Onion Soup made by a slow cook.
underpaidworker: I ate this yesterday at [McGuire’s](https://www.mcguiresirishpub.com/pdfs/Lunch_McGuires_218np.pdf).
buzzhead321: That’s like $6 worth of Gruyere on that soup.
coloneltumtum: People always shit themselves on this thread. Jesus Christ.
FlunkyMonkey123: Maximum onion
PrisonerV: Due to all the comments on here about the soup…
Funny story. Was at a fancy dinner with a bunch of small town people and they served French onion soup with the dinner (for many, the first time ever). Perfectly made. Bread and cheese on top were perfectly caramelized and crusty. It was heaven.
But all anyone around me could do was complain. “Not enough meat!” “Too many onions!” “Does yours just have a bunch of onions too?” “My bread is all soggy on the bottom!”
socsa: That’s not french onion soup. French onion soup generates the unique flavor profile through repeated cycles of using onions to make a fond and deglazing the pot several times.
whitepepper9: When are you allowed to sleep?
capincus: Really important question, can I just stick a roast in this for the last 8 hours or something?
fireflash38: Cooks illustrated french onion soup is fantastic. Uses beef bones to give it excellent flavor. Personally, I would swap the beef bones with oxtail and you get some nice chunks of meat in there too along with all the gelatin needed to make a perfect broth. Takes less time than this recipe too.
withoutamartyr: Uh oh Hubert is going to have words with Duck.
netskills002: 16.25 hours? I wanna eat today!
thefinestpiece: Takes you 17 hours to cook and 7 minutes into the belly.
JKDS87: Huge number of comments about the 17 hours, almost no one making note of the awesome prep time. And has everyone glossed over the fact it’s a *slow* cooker? “Oh but I usually set it for 6-10 hours before I want to eat.”
Ok, so plan it for 16 hours before. Problem solved. Set it the night before, and you have supper after work.
Step one: chop some onions. That’s it. Clean up. You’re done. Throw on a chunk of butter and pour in a little oil.
Step two: In the morning open a container of beef broth. Pour. Also, some balsamic. Flavor twigs. Done. Took 60 seconds of your morning.
Step three: Come home, your house smells awesome. Mix in a little brandy, and melt the cheese for 2 minutes. Or do the bake for 25, whatever. Either way that seems low maintenance for actually making a soup that’s not in a can, and you can always make it your own
NightSyndrome: Was this posted because of how much they talked about this soup on the recent The Adventure Zone episode?
Zenarque: Not doing it that way at all though ….
Way too long to cook that
Kerbaphobia-: I hate how they dump everything in the fucking middle. Spread that shit around. Please.
IForgotAboutDre: Longest easiest F-ing soup.
Venoshock: I’d eat. But that’s the extent.
romanlxxxvii: Dude, this took at least 16 and a half hours to make. What?
kramjr: You forgot to remove the thyme stem.
jamesd1100: Lol yeah gonna wait 17 hours for a bowl of soup gtfo of here.
Spend $8 at a restaurant for same result in 10 minutes.
threetoast: Why use olive oil in this instead of just butter?
Dobrado: Irony: 17 hours recipe in a gif.
toodleroo: You could make another pot of soup with what they splatter outside of the cooker.
MrElectroman3: I’ll get a chemical waste suit for chopping 3lbs of onions
Niteswiper: You can achieve this in 20 minutes in a pressure cooker
Rawrdinosaurmoo: I’m loving it and I even book marked it without the time being no big deal. You guys made me realize to not even try this haha
mrsataan: Easiest, simplest & longest recipe.
My brandy would not have made it through 16hrs of cooking.
sugarkittypryde: So how long does this take over a stove?
lucas_loltep: This is not because you called it french amd put some baguette on it that it’s french. I’ve never seen this 17-hour-long shit here.
mattjeast: Can’t believe I’ve never thought to cook a shit load of caramelized onions in a slow cooker. Long ass recipe, but I liked that little tidbit.
cinn-e-mon: If you skip the baguette broiling, would anyone suggest a nice noodle to pair with French Onion Soup?
ohmongod: there’s a restaurant in manhattan that has basically this recipe of the best french onion soup i’ve ever had