{ Exported from MasterCook Mac }

Caramelized Onions - Crock Pot

Recipe By: posted again to r.f.cooking by Barb Schaller

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!
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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.
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{ Exported from MasterCook Mac }

Frantic French Onion Soup

Recipe By: posted to rec.food.cooking by Barb Schaller, 8-20-07


2 cans beef broth (14-1/2-oz.)
1 can fat-free chicken broth (14-1/2-oz.)
1/4 cups dry Sherry
1 tablespoon Worcestershire sauce
1/2 teaspoon bottled minced garlic
1/4 teaspoon dried thyme
2 cups caramelized onions with juice (see
recipe)
2 cups plain butter-flavored or
garlic-flavored croutons
4 deli slices (about 4 oz.) Swiss cheese
4 teaspoons 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 4-1/2-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 potholders, serve at once, making sure to warn diners that the
bowls will be very hot.

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Notes: Serves 4.
From Star Tribune October 2000.
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-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking