Curried Crock Pot Onion Soup |
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Prep Time: 35 Minutes Cook Time: 240 Minutes |
Ready In: 275 Minutes Servings: 8 |
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Gotta love this twist on one of my all-time favorites. Better still it goes in the lovely crock pot! Adapted from Taste of Thai. Ingredients:
3 tablespoons butter |
4 1/2 lbs onions, peeled and thinly sliced |
2 teaspoons sugar |
1 tablespoon red curry paste |
28 ounces beef broth |
20 ounces beef consomme |
1/2 cup dry sherry |
1 teaspoon kitchen bouquet |
8 -10 pieces french bread (stale or toasted) |
2 cups swiss cheese, shredded |
Directions:
1. Melt butter in a large soup pot over a medium high heat.
2. Add onions and sugar. Cook, stirring occasionally, until onions turn a deep brown (but not burned), about 20-25 minutes.
3. Add Curry Paste and stir until dissolved into onions & is aromatic. Add 1 can beef broth. Mix until any browned bits on pot bottom are released.
4. Add remaining can of beef broth, consommé, sherry and browning sauce. Stir and bring just to a boil. Pour into crock-pot. Cook on high for 4 hours or on low for 8 hours. (Soup can be simmered on stove for 1-2 hours if not using crock pot).
5. Serve in individual ovenproof bowls topped with bread rounds. Top bread with a generous portion of cheese. Broil 2-3 minutes, or until cheese melts.
6. Serve immediately.
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