Monday, January 28, 2013

Onion Soup Caramelzed (Slow Cooker)

3 pounds of onions (peeled and slice)
2 tablespoons of butter (unsalted)
2 tablespoons of extra virgin olive oil
1/2 salt (optional)
1 1/2 tablespoons of flour
3/4 tablespoon of dark brown sugar
4 cups of stock (1/2 chicken and 1/2 beef stock)  Please heat
2 tablespoons of port wine

Combine sliced onions, butter and olive oil, salt in crock pot or slow cooker and cook low  for 5 hour. Stir the onions every hour so that they brown evenly.  Once onions are done 5 hours add flour, brown sugar and cook another 25 minutes, add the chicken and beef stock and cook at high for 1 hour more then reduce the heat to low and cook another 1 1/2 hours and add port wine.

Top Soup with Parmesan cheese and serve with toasted French bread.

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