Chick Farm Recipe Collection
Slow Cooker Onion Soup
The onions caramelize overnight in the slow cooker, making this soup a delicious luxury with very little hands-on work. You can also use the first part of this recipe to prepare caramelized onions for other uses.
5 cups sliced yellow onions (about 4 large onions)
2 shallots, peeled and sliced
1 clove garlic, minced
1 tbs olive oil
Salt and ground black pepper
1 tsp flour
1/4 cup dry sherry
1 tsp dried thyme
Small sprig fresh rosemary
1 tsp Worcestershire sauce
2 cups chicken broth
2 cups beef broth
1 cup water
1 tbs lemon juice
6 thin slices baguette, toasted until golden and quite dry
1 cup grated Gruyere cheese
Coat a 4-quart or larger slow cooker with cooking spray. Add the onions, shallots, garlic, and oil. Toss well, then season with a bit of salt and pepper.
Cover and cook on low until the onions are richly colored and sweet, 8 to 10 hours. (The onions at this point can be removed and used for other recipes if not making the soup.)
Once the onions are ready, sprinkle them with the flour and stir until well-combined. Add the sherry, thyme, rosemary, Worcestershire sauce, both broths, and the water. Cover and cook for 4 hours on low or 2 hours on high. Once soup is done, stir in the lemon juice and adjust the seasoning.
When ready to eat, set the broiler on high. Ladle the soup into broiler-safe serving crocks. Top each crock with a slice of toasted baguette and a heaping tablespoon of Gruyere.
Place the filled crocks on a rimmed baking sheet and broil just until cheese is golden, 1 to 2 minutes. Do not leave the crocks unattended as they will burn quickly.
Yields: 6 Servings
Portland Press Herald, Dec. 24, 2014