Ingredients
- 2 Tbsp Olive Oil
- 8 med/lrg Onions, sliced
- 1 Tbsp Salt
- 1 tsp Black Pepper
- 1 1/2 cups Dry White Wine
- 2 lrg pcs Bone-in Flanken
- 5 sprigs Fresh Thyme
- 2 dried Bay Leaves
- 8 cups Chicken Stock
Preparation
Step 1
Turn your crockpot on low and drizzle in olive oil. place onions in the crock pot and sprinkle with salt and pepper, then cover and let cook for 10-12 hours or overnight. After 10-12 hours, onions should be deeply caramelized and brown.
Stir the onions to ensure none have stuck to the pot, then add in the wine, thyme, bay leaves, flanken and chicken stock. Cover and continue to cook on low until the flanken is extremely tender, about 6-8 more hours.
If making in a pot:
Saute the seasoned onions in a large stockpot over medium-low heat until very caramelized, about 1 hour. Add the herbs and wine and let reduce until almost completely evaporated, then add in flanken and chicken stock. Cook, covered, over medium heat until the flanken is falling off the bone, about 2 hours.