Caramelized Onion Soup
I got the original version of this recipe from Southern Living Magazine. I've never mastered the art of the slow cooker. I had one once and this soup was the only thing I used it. The onions work just as well in a pot on the stove simmering for 4-6 hours. Just be sure to watch them and don't let them burn.
Caramelized Onions
about 3 pounds sweet yellow onions (2-3 large)
1 (10 ½ ounce can beef broth, undiluted)
1/4 cup butter or margarine
Remove peel and cut onions into ½ inch thick slices. Combine with other ingredients in a 3 ½ quart slow cooker. Cook, covered, on high for 8 hours until golden brown and very soft. Yields 2 cups.
And now the soup
1 recipe caramelized onions
1 (10 ½ ounce can beef consume)
1 (10 ½ ounce can beef broth, undiluted)
2 cups water
½ tsp dried thyme
1/4 cup dry white wine
thinly sliced Swiss cheese
crusty french bread cut into slices and toasted golden
Combine onions, consume, broth, water, and thyme. Simmer, covered, on high 2 ½ hours. Stir in the wine.
Ladle soup into 6 oven proof bowls and top evenly with toasts and sprinkle with swiss cheese. Place bowls on a cookie sheet with edges (so they don’t slide off). Broil 3 inches from heat 5 minutes or until cheese is melted. Serve immediately.
The caramelized onions by themselves work well to top steaks or burgers. You can also make the onions with chicken stock to use in chicken recipes.
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