Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, January 17, 2012


1/4 cup butter
3 large yellow onions, sliced
1 cup dry white cooking wine
3 can (approx. 14-oz each) beef (or chicken) broth
1/2 tsp thyme
1/2 tsp salt
1 tsp Worcestershire sauce
4 thick slicesbFrench bread, toasted
4 oz shredded Swiss cheese
Fresh thyme or parsley for garnish, if desired

In a large skillet, over high heat, melt the butter; add the onions and cook, stirring, for 15 minutes or until the onions are lightly browned.  Stir in the wine.

In a slow cooker or crockpot, combine the onion mixture from the skillet with the broth, thyme, salt, and Worcestershire sauce.  Place lid on cooker and cook for 4 to 5 hours on low setting.

To serve, ladle the soup into individual serving bowls, top with one of the toasted bread slices and the cheese.  Garnish with the thyme or parsley, if desired.

Yield: 4 servings     

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