Servings: 4-6
1 Quart Beef Broth or Combination Beef and Chicken
4 large onions, Peeled and roughly diced
4- Garlic Cloves peeled and minced
1/2 tsp Fresh Thyme (chopped)
3 T. Flour
1/2 C. Wine (red or white) Optional
2 T. Herbed Butter* Plus an additional 1 T. Herbed Butter
1 C. Seasoned Bread Crumbs
1 C. Shredded Cheese
Salt and Pepper to taste
Saute' the onions and garlic in the herbed butter until the onions are caramelized and browned. Place the Onion mixture in the Slow Cooker and cover with broth. Set the slow cooker on high for 2 hours. Reduce the temperature to low and cook another 2 hours.
Wine Sauce
In the last half hour of cooking, Add 1 T. Herbed Butter to a cast iron skillet, Melt the butter and stir in the flour until well mixed and just starting to brown. Add 1 Cup of the Onion soup broth and stir in until smooth.
Continue to heat to thicken. If using; Add the wine and stir in. Heat a few more minutes stirring constantly until incorporated and thickened. Pour the Wine sauce into the slow cooker, stirring to distribute and continue to cook the soup another 1/2 hour. Serve while hot.
To Serve: Ladle the soup into bowls, top with 1/4 C. Bread Crumbs and grated cheese. If you wish to brown the bread crumbs and cheese place a broiler safe dish of soup in the oven and broil a couple of minutes or until melted and slightly browned.
Note: Once caramelized, be sure to brown the onions to bring out the most flavor.
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