Slow Cooker Creamy Onion Soup 1/2 cup unsalted butter -- (1 stick) 2 tablespoons olive oil 5 large sweet onions -- such as Vidalia, thinly sliced 2 tablespoons sugar 1 tablespoon dried thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 bay leaf 1/4 cup white wine 5 cups vegetarian 'beef' stock 1 1/2 cups finely shredded Gruyere cheese -- for garnish
Turn a 5 to 7-quart slow cooker on HIGH, add the butter and oil to the insert, cover until the butter is melted. Remove the cover and add the onions, sugar, thyme, salt, pepper, and bay leaf. Stir the onions until they are coated with butter and seasonings. Cover and cook on HIGH for 7 to 8 hours, until they are caramelized to a deep golden brown. Remove the cover and add the wine and 'beef' stock. Cover and cook the soup on HIGH for an additional 30 minutes or on LOW for an additional 1 hour. Remove the bay leaf before serving and garnish each serving with a sprinkling of Gruyere cheese. Serves 8. AuthorNote: The slow cooker method delivers a creamier soup with lots of onions that melt during the cooking process. I recommend using a soup base or demi-glace to get full flavor, but you can still use 'beef' broth if you prefer. One of Julia's [Child] tricks was to use white vermouth if you don't have any leftover white wine. It makes a good substitute and keeps in the pantry for months. Source: "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 22g Fat (73.4% calories from fat); 8g Protein; 10g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 1666mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. NOTES : Cooker: 5 to 7-quart Time: 7 to 8 hours on HIGH, 1 hour on LOW _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
