6 to 8 Spanish onions (about 2 1/2 pounds) 3 to 4 inches in diameter, stem and root ends removed, peeled and left whole
4 ounces butter (1 stick)
a 10-ounce can unsalted chicken or vegetable broth
In a slow cooker (crock pot), set on low, place onions, butter, and broth. Cook until the onions are deep golden brown and very soft–12 to 14 hours.
Drain and reserve the broth for the soup. Wrap the onions in plastic wrap and store in a freezer weight zip-seal bag for up to 2 weeks refrigerated, up to a year frozen.
Caramelized Onion Soup (before I met Sefton)
1/2 cup caramelized onion, sliced
1/2 cup cooking liquid
1/2 cup broth
salt and pepper
2-3 slices toasted baguette
sliced and grated gruy
Sefton’s French Onion Soup for a Crowd
6 medium Spanish onions, sliced
8 oz. butter
1 oz. ladle flour (that would be about 2 tablespoons)
2 teaspoons salt
1/4 teaspoon pepper, preferably white, finely ground
2 cups dry white wine or vermouth
12 cups chicken stock (unsalted)
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.