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Prep Time: 35 Minutes Cook Time: 240 Minutes |
Ready In: 275 Minutes Servings: 8 |
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To make this comforting soup a carefree dinner and deepen its rich flavors, we started on the stove and ended in the crock-pot. We have fused the best of two cuisines, French and Thai, into one fantastic soup! I saw this on a Taste of Thai newsletter and it sounded very interesting - it would be too spicy for the resident's here at the home, so I decided to post here for safekeeping. Ingredients:
3 tablespoons butter |
1/2 cup dry sherry |
4 1/2 lbs onions, peeled and thinly sliced |
1 teaspoon browning sauce, such as kitchen bouquet |
2 teaspoons sugar |
1 tablespoon red curry paste |
8 -10 toasted french bread rounds (stale or toasted bread works best) |
2 (14 ounce) cans beef broth |
1 cup shredded swiss cheese |
1 cup shredded gruyere cheese |
2 (10 ounce) cans beef consomme |
Directions:
1. Melt butter in a large soup pot over a medium high heat.
2. Add onions and sugar.
3. Cook, stirring occasionally, until onions turn a deep brown (but not burned), about 20-25 minutes.
4. Add curry paste and stir until dissolved into onions.
5. Add 1 can beef broth.
6. Mix until any browned bits on pot bottom are released.
7. Add remaining can of beef broth, consomme, sherry and browning sauce.
8. Stir and bring just to a boil.
9. Pour into crock-pot.
10. Cook on high for 4 hours or on low for 8 hours.
11. Alternatively, soup can be simmered on stove for 1-2 hours.
12. Serve soup as is, or topped with bread rounds.
13. Top bread with a generous portion of cheese.
14. For a dramatic effect, serve soup in individual ovenproof bowls and broil 2-3 minutes, or until cheese melts.
15. Watch carefully so cheese does not burn.
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