Slow Cooker Sunday is all about sharing your favourite recipes; you can either link up a blog post or a website you have used, tweet a picture with #scsunday and I’ll include your twitter handles so people can contact you about recipe or you can leave a recipe in the comments section.
This week we had Caramalized Onion Soup, for me it was reminiscent of French Onion Soup. The recipe came from Sara Lewis’ 200 More Slow Cooker Recipes. If you don’t already have one of her books I’d highly recommend them as I’ve rarely had disasters with her recipes.
Caramelized Onion Soup
- Serves 4
- Cooking Temp: Low
- Cooking Time 4-5 hours
- 25 g of butter
- 2TBSP Olive Oil
- 500 g onions, halved and thinly sliced
- 1TBSP Caster Sugar
- 2TBSP plain flour
- 250ml brown ale
- 750ml of Beef Stock
- 2 bay leaves (I didn’t have any so skipped them)
- 1 TBSP Worcestershire Sauce
- Salt and Pepper
- 8 slices of French bread
- 75 g cheddar cheese
- 2 TSP Worcestershire Sauce
- Heat the oil and butter in a frying pan and sauté the onions for about 15 till they are soft and starting to turn golden. Then add the caster sugar and fry for another 10 minutes until they start to caramelize on the edges.
- Stir in the flour, mix for about a minute. Then gradually add the stock, ale and Worcestershire sauce. Season with salt and pepper, bring to a boil and then transfer to the slow cooker. Cover and cook for 4-5 hours on low.
- When it’s just about time to serve, sprinkle cheese onto the French bread and drizzle a bit of Worcestershire Sauce on each one. Grill until the cheese starts to bubble.
- Serve the soup in large bowls and float the toast on top.
I look forward to seeing your recipes!