Tuesday, April 29, 2008

Cambridge Cooks: Crock Pot Onion Soup Cambridge Cooks: Crock Pot Onion Soup

Photos: Debra Pearlman

With the recent turn in the weather, I thought that one more soup recipe would be useful. This is a personal favorite of mine and always a big hit with guests.


2 Qt. beef stock (Organic tastes best)
6 cups thinly sliced yellow onions
1/2-cup butter
3 tsp. salt
1/2-cup sugar
2 Tbsp. flour
1/2 cup dry vermouth or cognac
2 cups granted Parmesan cheese (optional)


1. Pour stock and vermouth into crock-pot, cover and set on HIGH

2. In large skillet cook unions slowly in butter; cover and cook for 15 min.

3. Uncover and add salt, sugar, flour, and stir thoroughly

4. Add to crock-pot, cover and cook on LOW for 6-8 hours (on HIGH for 3 hours)

5. Serve with Parmesan cheese on top.

Recipe is for a 5 quart Crock Pot - adjust as needed


1. Place a slice of crusty baguette in oven-safe soup bowl, add a slice of Gruyere cheese and place under the broiler for 5 min. or until cheese is bubbly and slightly browned.



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