I've been bragging to my husband about the recipe I saved and of
course, now I can't find it. I think it was Barb Schaller's recipe
and remember seeing pictures of the caramelized onions, etc.in
progress. Anyone want to share the recipe so I can try it out this
weekend? Many thanks!
SusanB in GA

In article ,
wrote:

I've been bragging to my husband about the recipe I saved and of
course, now I can't find it. I think it was Barb Schaller's recipe
and remember seeing pictures of the caramelized onions, etc.in
progress. Anyone want to share the recipe so I can try it out this
weekend? Many thanks!
SusanB in GA

Funny, I've got the onion program in my MC files, but not the soup. I
used a Google Groups search to find it. I haven't made it for a while;
what I remember is that I made up my soup as I went along (using both
chicken and beef broths) and when they printed the soup recipe a week or
so later (something like that), theirs was almost identical to what I'd
done. I was proud of myself.


{ Exported from MasterCook Mac }

Caramelized Onions - Crock Pot

Recipe By: Barb Schaller
Serving Size: 1
Preparation Time: 0:00
Categories: Miscellaneous

Amount Measure Ingredient Preparation Method
6 cups sliced onions, 1/4" thick
2 tablespoons olive oil

Put the onions in a crock pot, drizzle the olive oil over, cover and
cook on high for 8-10 hours. Onions will be dark brown.

I stir them a few times during the cooking. They are awesome in onion
soup!
----------
Notes: I picked this from the Mpls Star Tribune and see that it may be
coming from a syndicated thing by Alicia Ross and Whatshername.

____

Here's from my post February 2004:


Notes: This from the Mpls Star Tribune 11/2000 and see that it may be
coming from a syndicated thing by Alicia Ross and Whatshername. I stir
the onions a few times while they're cooking. It's really good -- I've
made it more than once.
_____
Recipes: Frantic French Onion Soup, Slow-Cooker Caramelized Onions
Published November 2, 2000
Frantic French Onion Soup
Serves 4.
* 2 (141/2-oz.) cans beef broth
* 1 (141/2-oz.) can fat-free chicken broth
* 1/4 c. dry Sherry
* 1 tbsp. Worcestershire sauce
* 1/2 tsp. bottled minced garlic
* 1/4 tsp. dried thyme
* 2 c. caramelized onions with juice (see recipe)
* 2 c. plain, butter-flavored or garlic-flavored croutons
* 4 deli slices (about 4 oz.) Swiss cheese
* 4 tsp. Parmesan cheese, or more to taste

Place a broiler rack 6 inches from the heat, and turn on the broiler.
Remove fat from the beef broth and pour the broth into a 41/2-quart
Dutch oven or soup pot over high heat. Add the chicken broth, Sherry,
Worcestershire, garlic and thyme. Stir well. Cover the pot and bring it
to the boil.

Meanwhile, place 4 ovenproof bowls on a large baking sheet and set
aside.

When the broth boils, add the caramelized onions and cover. Reduce the
heat to medium and boil for 1 minute to incorporate the onion flavor.

Remove the pot from the heat.

Divide the soup among 4 bowls and sprinkle each bowl with 1/2 cup
croutons. Lay a cheese slice over the croutons. Sprinkle each cheese
slice with 1 teaspoon Parmesan cheese (or more to taste). Place the
baking sheet under the broiler for 1 minute or until the cheese melts.
Using pot holders, serve at once, making sure to warn diners that the
bowls will be very hot.

(snipped)

Slow-Cooker Caramelized Onions
Makes 3 cups.
Leftover onions may be refrigerated, covered, up to three days. They may
be frozen up to one month.

* 6 large onions (for about 6 c. of slices)
* 2 tbsp. olive oil
Peel the onions and cut them into 1/4-inch slices. Place the onions in a
slow cooker, and drizzle oil over the slices.
Place the lid on the cooker and turn it to High. Cook 8 to 10 hours,
until the onions caramelize. They will have a deep brown color.
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

"Melba's Jammin'" wrote in message
...
In article ,
wrote:

I've been bragging to my husband about the recipe I saved and of
course, now I can't find it. I think it was Barb Schaller's recipe
and remember seeing pictures of the caramelized onions, etc.in
progress. Anyone want to share the recipe so I can try it out this
weekend? Many thanks!
SusanB in GA

Funny, I've got the onion program in my MC files, but not the soup. I
used a Google Groups search to find it. I haven't made it for a while;
what I remember is that I made up my soup as I went along (using both
chicken and beef broths) and when they printed the soup recipe a week or
so later (something like that), theirs was almost identical to what I'd
done. I was proud of myself.

Hey, Barb, is this it (below)? I googled it the other day (along with the
onion recipes and the Frantic French Onion soup recipe from the newspaper).
I didn't have your secret ingredient (three-years-past-expiration beef
broth), so I made the Frantic version. :-) A belated thanks! It was
really good (even though I just about sliced my thumb off trying to cut
stale bread for this recipe....luckily, it was my left hand, so I could
still broil the bread and cheese, and then eat the soup w/ my right hand!).

Chris

From Barb, originally posted 11/00, reposted 11/01
"Onion Soup by the Seat of My Pants
About half the caramelized onions -- maybe 2 cups
a 15-16 oz can of beef broth (mine expired October 1997)
About 2 cups homemade chicken broth
About a quart of beef broth made from water and some beef stock paste
(Gourmet Award brand, I think)
A splash of dry sherry (Sheldon, should I have used vermouth?)
Toasted homemade herb bread
Swiss cheese melted on the herb bread


Not rocket science: Onions in a 4-quart saucepan, liquids added,
brought to boil, sherry splashed in, heat reduced. Bread broiled until
fairly dry, cheese on top, then broiled again.
Cheese 'crouton' in the bottom of the bowl, simmering hot *soup* (Is is
soup yet?) on top.


What I've noticed the last couple times I've done the crockpot thang is
that the onions didn't get as brown as expected and they were wa-a-a-y
wetter than I expected -- OP said something about having onions and
broth. Shouldn't be that way."

On Fri, 20 Jan 2006 23:36:43 -0500, wrote:

I've been bragging to my husband about the recipe I saved and of
course, now I can't find it. I think it was Barb Schaller's recipe
and remember seeing pictures of the caramelized onions, etc.in
progress. Anyone want to share the recipe so I can try it out this
weekend? Many thanks!
SusanB in GA
Thanks - I did google it, but didn't come up with what I thought was
close. I appreciate the recipes posted and plan to try them this
weekend - it'll be a good day for it tomorrow here in GA...rainy,
foggy, and chilly. At least I know it will be in the 60s again in a
few days. No more 6-month winters for me! :-)
SusanB in GA

In article HuCAf.2526$Ez3.537@trnddc03,
"Chris" wrote:

"Melba's Jammin'" wrote in message
...
In article ,
wrote:

I've been bragging to my husband about the recipe I saved and of
course, now I can't find it. I think it was Barb Schaller's recipe
and remember seeing pictures of the caramelized onions, etc.in
progress. Anyone want to share the recipe so I can try it out this
weekend? Many thanks!
SusanB in GA

Funny, I've got the onion program in my MC files, but not the soup. I
used a Google Groups search to find it. I haven't made it for a while;
what I remember is that I made up my soup as I went along (using both
chicken and beef broths) and when they printed the soup recipe a week or
so later (something like that), theirs was almost identical to what I'd
done. I was proud of myself.

Hey, Barb, is this it (below)? I googled it the other day (along with the
onion recipes and the Frantic French Onion soup recipe from the newspaper).
I didn't have your secret ingredient (three-years-past-expiration beef
broth), so I made the Frantic version. :-) A belated thanks! It was
really good (even though I just about sliced my thumb off trying to cut
stale bread for this recipe....luckily, it was my left hand, so I could
still broil the bread and cheese, and then eat the soup w/ my right hand!).

Chris

From Barb, originally posted 11/00, reposted 11/01
"Onion Soup by the Seat of My Pants
About half the caramelized onions -- maybe 2 cups
a 15-16 oz can of beef broth (mine expired October 1997)
About 2 cups homemade chicken broth
About a quart of beef broth made from water and some beef stock paste
(Gourmet Award brand, I think)
A splash of dry sherry (Sheldon, should I have used vermouth?)
Toasted homemade herb bread
Swiss cheese melted on the herb bread


Not rocket science: Onions in a 4-quart saucepan, liquids added,
brought to boil, sherry splashed in, heat reduced. Bread broiled until
fairly dry, cheese on top, then broiled again.
Cheese 'crouton' in the bottom of the bowl, simmering hot *soup* (Is is
soup yet?) on top.


What I've noticed the last couple times I've done the crockpot thang is
that the onions didn't get as brown as expected and they were wa-a-a-y
wetter than I expected -- OP said something about having onions and
broth. Shouldn't be that way."

Ooooh, Chris! Yes, thank you! I think maybe I didn't put an early
enough date in my search parameters. Beck loves the soup and I once
went through the exercise for her at her house. They complained about
the smell in the house. I made a froze soup for her. I've done a fair
amount of freezer cooking for her. When I was there at Christmas I was
in her freezer for something and found at least 6-8 pouches of frozen
vittles from 2002. Too much trouble to thaw and heat, I guess. Frozen
pizza is faster. I brought the stuff I'd made home with me - there's a
better chance it will be eaten here than there is there.
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew