MELISSA D'ARABIAN

By johnwhorfin

Ingredients

• For the caramelized onions:
• 5 cups sliced yellow onions, (about 4 large onions)
• 2 shallots, peeled and sliced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• View gallery
• This Dec. 1, 2014 photo shows slow cooker onion soup …
• This Dec. 1, 2014 photo shows slow cooker onion soup in Concord, N.H. The humble onion is one the mo …
• Salt and ground black pepper
• For the soup:
• 1 teaspoon all-purpose flour
• 1/4 cup dry sherry
• 1 teaspoon dry thyme
• View gallery
• This Dec. 1, 2014 photo shows slow cooker onion soup …
• This Dec. 1, 2014 photo shows slow cooker onion soup in Concord, N.H. The humble onion is one the mo …
• Small sprig fresh rosemary
• 1 teaspoon Worcestershire sauce
• 2 cups low-sodium chicken broth
• 2 cups low-sodium beef broth
• 1 cup water
• View gallery
• This undated photo courtesy of chef Melissa d’Arabian …
• This undated photo courtesy of chef Melissa d’Arabian shows Healthy Plate columnist d’Arabian. The H …
• 1 tablespoon lemon juice
• 6 thin slices baguette, toasted until golden and quite dry
• 1/2 cup grated Gruyere cheese

Details

Servings 1
Adapted from news.yahoo.com

Preparation

Step 1

And it's not just for taste. The onion also happens to be a terrifically healthy ingredient. If nothing else, it's a delicious way to add bulk to a dish without adding many calories or any fat. Thing is, Americans typically use onions in such small quantities that they serve more to highlight the other items in a dish, rather than strut their own stuff.

While I tend to sip my onion soup at a more reasonable hour, I find it equally comforting. There is nothing as soothing as the luscious sweetness of a cooked onion, particularly one from which a caramel color and flavor have been coaxed unhurried over hours. Add a rich broth and a bit of cheese, and you have a delicious luxury.

And if you want, you can stop right there — with caramelized onions! Put them in a small jar in the refrigerator and use as a spread or topping for just about anything. Or continue on and make the whole soup, which is guaranteed to nourish both body and soul.

Coat a 4-quart or larger slow cooker with cooking spray. Add the onions, shallots, garlic and oil. Toss well, then season with a bit of salt and pepper. Cover and cook on low until the onions are richly colored and sweet, 8 to 10 hours. (The onions at this point can be removed and used for other recipes if not making the soup.)

Once the onions are ready, sprinkle them with the flour and stir until well-combined. Add the sherry, thyme, rosemary, Worcestershire sauce, both broths and the water, then cover and cook for another 4 hours on low or 2 hours on high. Once soup is done, stir in the lemon juice and adjust the seasoning.

When ready to eat, set the broiler on high. Ladle the soup into broiler-safe serving crocks. Top each crock with a thin slice of the toasted baguette and a heaping tablespoon of Gruyere. Place the filled crocks on a rimmed baking sheet and broil just until cheese is golden, 1 to 2 minutes. Do not leave the crocks unattended as they will burn quickly.

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