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Prep Time: 10 Minutes Cook Time: 590 Minutes |
Ready In: 600 Minutes Servings: 5 |
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We almost never eat beef, but I love onion soup. A little experimentation - and left over rotisserie chicken from the supermarket deli - brought forth this yummy version of an old classic. And yes, I know the original doesn't have meat present in the soup, but hey, it was my experiment, ya know? ;) Ingredients:
3 sweet yellow onions, sliced or diced your preference |
3 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
4 cups chicken broth (i use swanson, 100% natural, no msg added) |
1 cooked chicken breast, meat shredded |
4 day-old or toasted slices baguette |
4 slices swiss cheese |
1/4 cup parmesan cheese |
Directions:
1. Dice the onions, put them in a crock-pot / slow cooker and toss them with the oil, salt and pepper. Turn crock-pot to low for 8-10 hours or high for about 5 hours. I start this before bedtime and wake to beautifully caramelized onions.
2. Add broth and shredded chicken to the onions in the crock-pot.
3. Raise crock-pot setting to high to bring soup to temperature and meld flavors. Adjust salt level if necessary.
4. When ready to serve, turn broiler on; ladle soup into oven proof bowls, top with baguette, a slice of cheese and a sprinkle of parmesean. Place under broiler until cheese is melted.
5. Soup's on!
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