Makes about 6 cups
2½ pounds onions, peeled and sliced
1½ tablespoons unsalted butter,melted
1½ tablespoons extra virgin olive oil
¾teaspoon kosher salt
1½ tablespoons unbleached, all-purpose flour
¾ tablespoon brown sugar
4 cups beef or veal stock (half chicken and half meat is fine), hot
1½ tablespoons Port
Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g • chol. 8mg • sod. 636mg. • calc. 53mg • fiber 3g
Combine onions, butter, olive oil and salt in the ceramic pot of the Cuisinart® Slow Cooker. Cover and press the on/off button to turn the unit on. Set time for one hour and press high. Once time switches to Warm, set time for 5 hours and press Low to cook until nicely browned. Stir every hour so the onions color evenly.
When onions are done, sprinkle in flour and sugar. Cook on Low for 30 minutes, stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low for 2 hours longer. Stir in Port.
Serve soup with slices of toasted French bread, topped with melted Parmesan.