Quick and easy caramelized onion soup recipe
Many famous chefs' recipes instruct you to make lots of components before you even get to the main part of the recipe. I really don't like that, and yet, I'm going to do that to you today. You only need to make one component -- caramelized onions -- and it's so easy to make them in the slow cooker (or on the stove top). Not only is this caramelized onion soup quick and easy, but it's also the sweetest onion soup I've ever made. Pair it with a grilled cheese sandwich, or top it with grilled cheese croutons. And you'll have lots of leftover caramelized onions to use in scrambled eggs, pasta, roast beef panini... well, you'll be putting them in everything.
Quick and easy caramelized onion soup
2 cups chicken stock (homemade or store-bought)
1/4 cup dry sherry
1 Tbsp reduced-sodium soy sauce
1-1/2 cups caramelized onions *
1/4 tsp thyme leaves
Fresh black pepper, to taste
Kosher salt, to taste
In a large (8-cup) glass measuring cup, or glass bowl, heat the chicken stock, sherry and soy sauce in a microwave for 3 minutes on HIGH.
Stir in onions and thyme, and microwave for an additional 2 minutes.
Taste, and adjust seasoning as needed with black pepper and, if you're using homemade stock, kosher salt.
Serve hot, with a grilled cheese sandwich on the side.
*If you don't have a slow cooker, you can caramelize onions on the stove top: Thinly slice 3 large yellow onions, and sauté them in 2 Tbsp olive oil over lowest heat for 30-45 minutes, until they are brown and tender.