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Servings: 4
Complexity: Easy
Total Time:
From Kathie Dever's December 1993 and March 2004 Fallsmead Forum Cooking and Entertaining Column: There are versions of this boiled beef dinner in virtually every cuisine because it's simple, satisfying and filling (as well as pretty cheap!) The Devers enjoy it as a hearty soup, but the elements can be dished out separately, if you'd rather. Serve with a crusty, chewey bread and salad. I've been tempted to add carrot chunks to this but have been too lazy to as yet. If you do, let me know how it turns out.
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Servings: 4
Complexity: Easy
Total Time:
From Kathie Dever's April 2008 Fallsmead Forum Cooking and Entertaining Column: You would not believe how fast one of those net bags of onions disappears at our house. I don't even waste refrigerator space on onions - there is a Chinese bamboo-lidded steamer full of them in the corner, which is perfect, as it keeps them aerated and very handy. Actually, that is where I keep my fresh garlic and shallots as well. So, you can imagine that we are all enthusiastic onion soup fans at my house. I have tried many recipes-some with only red Bermuda onions (too sweet, weird color), some with only beef broth (too salty and overpowering the onion flavor), and some too fast (no lovely onion carmelization, flavor or color). This one is one of my favorites because the crock pot does the work for you and does it perfectly. You could cut up and refrigerate the onions the night before, toss with the olive oil, throw them in the crock pot in the morning and finish the soup when you come home - perfect for a day skiing. Caramelized onions have many uses so you might even want to cook extra and take some out before you make the soup. To some anxious onion lovers, it will look as if the onions are burning slightly around the edges. Stir if you must, but not much-they are best left alone, and lifting the lid slows down the process.
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