Here's a crock pot recipe that I like.
BTW,the easiest way to make caramelized onions is in the slow cooker.
Just slice 3-6 pounds of onions (The crock pot can be 2/3 full).
Sprinkle onions with salt and pepper as you add to the crock. Plop a
stick of sweet butter on top of the onions. Cover the crock pot,
place on low, and cook overnight. In the morning, your house will
smell so good you'll be ravenously hungry! Use onions in any ways you
want -- they will have cooked down quite a lot! -- and freeze whatever
you can't use.
You can use these onions to make this crock pot onion soup!
Enjoy.
Penny
Caramelized Onion Soup - Crockpot A Cuisinart slow cooker recipe.
4 lbs onions, peeled and sliced
2 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
2 tablespoons all-purpose flour
1 tablespoon brown sugar
6 cups meat stock, half chicken and half beef,hot
2 tablespoons port wine
4 servings
10 hours 40 minutes 10 mins prep
Combine onions, butter, olive oil and salt in the crock pot.
Cover and cook on high for one hour.
Reduce heat to low and cook for 5-6 hours, until nicely browned.
Stir every hour so the onions color evenly. (If using the
crock pot caramelized onions from recipe above, you can skip this step
and start with your already caramelized onions.)
When onions are done, sprinkle in flour and sugar.
Cook on low for 30 minutes, stirring occasionally.
Add hot stock and cook on high for one hour.
Reduce to low for 2 hours longer.
Stir in Port.
Serve soup with slices of toasted French bread, topped with melted
cheese.
On 5/1/12, Jean Marcley <[email protected]> wrote:
> This is how I make it. I'm not big on measurements when it comes to soup.
>
> 3 to 6 lbs. of yellow onions, peeled, cut in half, and sliced or cut up
> coarsely.
> 1 stick butter, real butter
>
> cook onions in butter for a really long time over a medium-low heat. You
> want the onions to caramelize which takes at least 20 or 30 minutes for this
>
> amount of onion. You will know they are done when they are soft and taste
> sweet. No hard onion at all.
> Stir frequently to keep onions from sticking. I cover them for a while and
>
> stir them about every 5 minutes.
>
> Add 1 to 3 quarts of beef or chicken stock or a combination of both.
> Add a little dry red wine, maybe 1/4 cup for every quart is plenty.
> Let cook a while and taste. Add salt and pepper.
>
> tear up some French or Italian or just slices of bread. Cook them in a
> little olive oil with some garlic powder and whatever seasonings you like.
> Cook and move them around so they don't burn, but get pretty toasted.
>
> Put some of the toasted bread in the bottoms of the serving bowls.
> Ladle soup over bread and sprinkle with Parmisan cheese.
>
> This freezes well, so make plenty.
>
>
>
> Original Message -----
> From: "Steve and Gina Stewart" <[email protected]>
> To: "cookinginthedark" <[email protected]>
> Sent: Tuesday, May 01, 2012 2:51 PM
> Subject: [CnD] onion soup recipe
>
>
>> looking for a onion soup recipe. if have one, please post it.
>> STEVE and GINA STEWART
>> CnD MODERATOR
>> ATTHEMARKET OWNER
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