Air Fryer French Onion Soup Recipes

NINJA FOODI FRENCH ONION SOUP

Steps:

• Press saute function on a large multi-cooker; select vegetables setting. Press timer; set to 30 minutes. Start. Melt butter in inner pot. Add onions; cook and stir until tender and golden, 25-30 minutes. Press cancel., Stir in broth, garlic, thyme, Worcestershire sauce and salt. Lock pressure lid. Press pressure function; select vegetables setting. Set to long cook time (12 minutes). Start. , Quick-release pressure. If desired, stir in brandy. Ladle soup into individual serving crocks. Place wire rack into inner pot. Arrange buttered toast on rack. Top with cheese. Cover with air frying lid. Press air fry function; select custom setting. Press timer; set to 2 minutes. Start. Cook until cheese is melted. Serve toasts over soup.

AIR FRYER FRENCH ONION SOUP

Steps:

• Set your air fryer to 300 degrees. Line the basket with foil if you like, and cook sliced onions for 30 minutes to dry out. Stir often.
• Heat a large pot or dutch oven over medium heat. Add butter, onions, thyme, soy, and salt to the onions. Cook for another 15-20 minutes or until caramel and brown. Add in beef stock and bay leaf, and bring to a simmer. Simmer for at least 10 minutes (as you prepare the rest of the ingredients), though you can slow cook for several hours if you have it.
• Set broiler on high. Arrange 4 soup bowls (oven safe would be wise) on a baking sheet. Transfer the soup to the bowls, covering with the bread and the cheese evenly. Broil for 3-4 minutes or until the cheese is beautiful. Serve as soon as you won't burn your mouth.

SLOW COOKER FRENCH ONION SOUP

Steps:

• Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
• About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
• Broil bread slices until toasted, 1 to 2 minutes per side.
• Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
• Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.