Wednesday, November 24, 2010

Crockpot Onion Soup

In a crock pot, add
  • ½ stick (¼ cup) butter
  • ¼ cup Extra Virgin olive oil
Fill the crock pot with onions (about 5 pounds of onions will fill mine), halved and sliced.

Add a bottle (12 ounces) of beer (any kind), and about 6 ounces of water (rinse the beer bottle!).

Put the cover on, turn the crock pot on medium, and let it cook 24-36 hours, stirring every few hours. (It is completely fine to let it continue to cook overnight.) The onions will caramelize, and it will lose about ¼ of the total volume. You shouldn't need to add more liquid, but if your crock pot seems to be cooking the liquid down too much, add a bit more.

To serve, toast a piece of good bread, and put it on the bottom of an oven-safe bowl (for each serving). Grate 2-3 Tablespoons of Gruyère cheese on top, and put under a broiler for 5 minutes.
(Note: while other "Swiss" cheese may be substituted, it's worth getting Gruyère for this one.)


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