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Soups, Stews and Chowders
French Onion Soup
1⁄2 cup butter
4 red onions, thinly sliced
4 yellow onions, thinly sliced
1 tsp. salt
1 tsp. black pepper
1⁄2 cup white wine
5 1/3 cups beef broth
4 cups water
1⁄2 tsp. dried thyme
12-14 slices French bread
olive oil
6 cups Swiss cheese, shredded
In a skillet, melt the butter. Add the onions and sauté them until
tender. Stir in the sugar, salt and pepper and cook for 20 minutes,
stirring occasionally. Transfer the onions to the Crock-Pot
®
Slow
Cooker. Stir in the white wine, beef broth, water and thyme. Cover;
cook on Low for 6 - 8 hours or on High for 3 - 4 hours. Ladle the
soup into ovenproof bowls and top with bread and cheese. Broil in
oven until cheese is melted.
Recommended Unit Size: 4 - 7 Quarts
Soups, Stews and Chowders
Potato and Leek Soup
4 cups chicken broth
3 potatoes, peeled and diced
1 1/2 cups cabbage, chopped
1 leek, diced
1 onion, chopped
2 carrots, chopped
1/4 cup parsley, chopped
2 tsp. salt
2 tsp. black pepper
1/2 tsp. caraway seeds
1 bay leaf
1/2 cup sour cream
1 lb. bacon, cooked and crumbled
In a large bowl, combine the chicken broth, potatoes, cabbage, leek,
onion, carrots and parsley. Pour the mixture into the Crock-Pot
®
Slow
Cooker. Stir in the salt, pepper, caraway seeds and bay leaf. Cover
and cook on Low for 8-10 hours or on High for 4-5 hours. Remove
bay leaf before serving. Combine liquid from stoneware with sour
cream in a small bowl. Add the mixture to the slow cooker and stir
in the bacon.
Recommended Unit Size: 4 - 7 Quarts
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