Into your crock pot....
Fill half full with a good beef stock. Find a good brand from a can. I use about 6 cans for my big crock. You can add equal parts of water but I prefer a stronger tasting soup.
Take your peeled onion and cut it in half. Top to bottom, stem down like you would a cantaloupe. Put the half down and cut it into small slices, sideways, across the grain. This gives you the nice long slivers.
I put in a lot (10 or so) onions. If you like it more soupy, use less. If you prefer a soup with lots of onions you almost cant put in too many as long as the beef broth covers the onions.
If onions really bother your eyes :cry: , did you know that cutting them under water will stop it. It's the gasses that the onions give off that bother your eyes. Cover them with water, cut them up and drain off the water.
Half a stick of butter. Optional if cholesterol is a problem but this the only fat going in the soup so it's really not all that bad.
2 Tbls. sugar.
2 Tbls. flower.
Cook it as long as you can. Longer cooking really brings out the onion flavor. 8-10 hrs is really good.
Put the soup into a bowl and top it with Parmesan croutons and either Swiss cheese or Mozzarella. Heat it up in a microwave or conv. oven to melt the cheese.
I like it with egg noodles or regular pasta to cut down on the cholesterol. :roll:
Be good, Jim
