Slow Cooker French Onion Pho
Recipe - Shakopee
Slow Cooker French Onion Pho
Prep Time30 Minutes
Servings6
Cook Time435 Minutes
0Ingredients
4 tbsp butter, melted
3 cups sliced onions (3 medium)
1 tbsp Chinese 5-spice powder
1 tsp salt
1 container (32 oz) beef broth
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tbsp hoisin sauce
1 boneless beef chuck roast (2–2½ lb)
16 slices baguette, 3/4 inch thick
8 slices Crystal Farms Swiss Cheese, halved
1/4 cup fresh cilantro leaves
1 tsp sliced Thai chiles
1 lime, cut into wedges
Directions
- Coat 6-quart slow cooker with cooking spray. Add butter, onions, 5-spice powder, and salt; toss to coat. Let stand 5 minutes. Add broth, brown sugar, soy sauce, and hoisin sauce.
- Meanwhile, in 12-inch nonstick skillet over medium-high, sear beef 5–7 minutes, turning, until browned on both sides.
- Add beef to slow cooker; turn to coat. Cover; cook on low for 7–8 hours, or until tender. Transfer beef to cutting board; cool slightly. Shred, discard any pieces of fat. Add back to slow cooker.
- Meanwhile, set oven to broil. Line large sheet pan with foil. Arrange baguette slices in single layer. Broil 2 minutes, turning once, until lightly browned. Place 1/2 slice cheese on each slice; broil 1 minute longer or until cheese is bubbly.
- Serve soup in large bowls, topped with one piece of cheesy toast. Serve with cilantro, chiles, and lime wedges.
TIP: To defat broth, strain liquid and reserve onion mixture. Transfer liquid to large lidded container and refrigerate until cold. Skim fat at the top before reheating.
30 minutes
Prep Time
435 minutes
Cook Time
6
Servings
Directions
- Coat 6-quart slow cooker with cooking spray. Add butter, onions, 5-spice powder, and salt; toss to coat. Let stand 5 minutes. Add broth, brown sugar, soy sauce, and hoisin sauce.
- Meanwhile, in 12-inch nonstick skillet over medium-high, sear beef 5–7 minutes, turning, until browned on both sides.
- Add beef to slow cooker; turn to coat. Cover; cook on low for 7–8 hours, or until tender. Transfer beef to cutting board; cool slightly. Shred, discard any pieces of fat. Add back to slow cooker.
- Meanwhile, set oven to broil. Line large sheet pan with foil. Arrange baguette slices in single layer. Broil 2 minutes, turning once, until lightly browned. Place 1/2 slice cheese on each slice; broil 1 minute longer or until cheese is bubbly.
- Serve soup in large bowls, topped with one piece of cheesy toast. Serve with cilantro, chiles, and lime wedges.
TIP: To defat broth, strain liquid and reserve onion mixture. Transfer liquid to large lidded container and refrigerate until cold. Skim fat at the top before reheating.
