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Caramelized Onion Soup
◆
17
SoupS & StockS
2½ pounds onions, peeled and sliced
1½ tablespoons unsalted butter,
melted
1½ tablespoons extra virgin olive oil
¾ teaspoon kosher salt
1½ tablespoons all-purpose flour
¾ tablespoon brown sugar
4 cups meat stock (half chicken and
half beef is fine), hot
1½ tablespoons Port
Makes about 6 cups
Combine onions, butter, olive oil and salt in the ceramic pot of a Cuisinart
®
Slow
Cooker. Cover and cook on High for one hour. Reduce heat to Low and cook for 5
to 6 hours, until nicely browned. Stir every hour so the onions color evenly.
When onions are done, sprinkle in flour and sugar. Cook on Low for 30 minutes,
stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low
for 2 hours longer. Stir in Port.
Serve soup with slices of toasted French bread, topped with melted Parmesan.
Nutritional information per ¾-cup serving (without cheese):
Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g
• chol. 8mg • sod. 636mg. • calc. 53mg • fiber 3g
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