In article <
[email protected]>, FERRANTE
<
[email protected]> wrote:
> I am looking for a good onion soup recipe, something simple, with not to many fancy ingredients.
> If anyone has one to share, I would certainly appreciate it. Also, hopefully it can be done in a
> crockpot!
>
> One more thing: what is the best type of cheese to top the soup with. A friend tells me that
> provolone is the way to go. Is it?
>
> Thanks, Mark Ferrante
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.
Nutrition information per serving: Calories346, Carbohydrates27 g, Protein17 g, Fat18 g, including
sat. fat8 g, Cholesterol33 mg, Sodium1,711 mg, Calcium0 mg, Dietary fiber3 g
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.
Nutrition information per 1/4-cup serving: Calories48, Carbohydrates7 g, Protein1 g, Fat2 g,
including sat. fat0 g, Cholesterol0 mg, Sodium2 mg, Calcium0 mg, Dietary fiber1 g
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04 A good friend will come and bail you out of jail; a
true friend will be sitting next to you saying, "Damn,that was fun!"