My usual Go To onion soup recipe basically consists of throwing a lot of sliced onions in a crock pot, adding a bay leaf, filling it up with broth and then letting it cook on low for 24 hours. It produces a surprisingly flavorful soup.
This soup is different. It, too, makes a rich and flavorful broth. There are more ingredients. But, really, the big difference is that you caramelize the onions in the crock pot for 8 hours or overnight. Then you add the liquids and simmer it a little longer. I think this might be my new favorite.
- 3 lbs raw onions, sliced
- 2 tbsp unsalted butter, melted
- 2 tsp kosher salt
- ¼ c fino sherry
- 2 tsp minced garlic
- 3 c chicken broth
- 3 c beef broth
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 tsp sugar
- 1 tsp fish sauce
- ¼ tsp ground black pepper
- 3 Tbsp shredded Parmesan cheese
- Combine onions, butter and salt in a slow cooker; cover and cook on high until onions are well-browned, about 8 to 10 hours.
- Add sherry and garlic; stir to combine. Leave slow cooker set to high and let sit, uncovered, for alcohol to burn off, about 10 to 15 minutes.
- Stir in both broths, thyme, bay leaf and sugar; cook, covered, on high, for flavors to blend, about 2 to 3 more hours.
- Remove thyme and bay leaf; stir in fish sauce and pepper.
- Sprinkle each serving with cheese and garnish with thyme just before serving.