charisstoma

** Slow Cooker French Onion Soup **
Serves 8

Ingredients-
• 4 pounds* yellow Onions, peeled and chopped
• 1/2 cup (1 stick) unsalted Butter
• 2 Tbsp olive oil
• 8 cups Beef broth
• 1 large Bay leaf (or 2)
•. 1/2 tsp dry Thyme
• kosher salt and freshly ground pepper, to taste
• 1 Tbsp Worcestershire sauce
• 1/4 cup all-purpose Flour
• 2 Tbsp Balsamic vinegar
• 2 Tbsp Chinese Shaoxing cooking wine
* 4 pounds of onions =s abt 6 to 7 large onions

TO SERVE-
• 1 baguette, sliced 3/4” diagonally to fit serving bowls, and toasted
• 1 1/2 cups Gruyere or swiss cheese, grated
DIRECTIONS-
• Place butter and olive oil in slow cooker, add onions and season generously with pepper. (Go easy on any salt because the beef broth can be very salty.
• Cover and cook on HIGH for 30-45 minutes, STIRRING occasionally, cooking until onions have caramelized, lightly browned.
• In a small bowl, whisk flour into balsamic vinegar, wine and Worcestershire sauce and mix until smooth.
• Uncover onions and pour in beef broth, flour mixture and bay leaf. Stir everything together and recover.
• Reduce heat to LOW and cook for 6 hours, (or on HIGH for 4 hours).
• Taste and adjust seasoning, if necessary.
• Ladle soup into oven proof bowls, top each with 1 slice of bread and a healthy dose of grated cheese.
• Place on top rack of oven and broil for 3-5 minutes, or until cheese is melted.

French Onion Soup

http://frame.bloglovin.com/?post=7283547497&blog=19331057&frame_type=none


The beauty of French onion soup is how incredible it tastes even though there are only a few ingredients: onions, salt, pepper, fat, and broth.


6 to 8 (1-cup) servings

INGREDIENTS
2 1/2 pounds yellow onions
3 tablespoons unsalted butter
2 tablespoons olive oil
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
1/2 teaspoon granulated sugar
8 cups low-sodium beef, chicken, or vegetable broth
3 tablespoons all-purpose flour
1/2 cup dry white wine (optional)
1/4 cup brandy (optional)
6 to 8 baguette slices, toasted
1 1/2 to 3 cups shredded Gruyère or Parmesan cheese (1/4 to 1/2 cup per serving)
Minced raw shallot or onion, for garnish
( Read more... )

Slow Cooker Beef Bourguignon
https://www.cookingmamas.com/slow-cooker-beef-burgundy/

Servings 6 - 8 Cooking time 540 min

Ingredients

8 oz. bacon chopped
4 lbs. beef stew meat preferably chuck
Salt and pepper
1 lg. onion finely chopped
2 carrots peeled and finely chopped
8 cloves garlic minced
2 tsp. chopped fresh thyme leaves
4 T. tomato paste
2 1/2 c. Pinot Noir divided
1 1/2 c. low sodium chicken broth
1/3 c. soy sauce
3 bay leaves
3 T. Minute Tapioca
2 c. frozen pearl onions
5 T. unsalted butter
1 T. granulated sugar
1/2 c. water
10 oz. pkg. white mushrooms quartered
1/4 tsp. salt
3 T. minced fresh parsley leaves
Hot buttered egg noodles for serving

Instructions

1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.

2. Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker.

3. Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker.

4. Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker
Stir bay leaves and tapioca into slow cooker. Set slow cooker on LOW, cover, and cook until meat is fork-tender, 8- 9 hours.

5. Meanwhile, about a 1/2 an hour before the stew is done cooking, bring frozen pearl onions, unsalted butter, sugar and water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add mushrooms, and 1/4 tsp. salt and cook until vegetables are browned and glazed, about 5 minutes. Stir the onions and mushrooms into the stew.

6. Discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve over buttered egg noodles. Bon Appetit!

Cook's Note: Make sure to use the LOW setting on your slow cooker; the stew will burn on the HIGH setting.

Slow Cooker Beef Bourguignon


http://therecipecritic.com/2016/11/slow-cooker-beef-bourguignon/

Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection in a rich sauce. This meal is comforting and perfect for the cold months ahead!
Author: Alyssa
Serves: 6

Ingredients
5 slices bacon, finely chopped
3 lbs. boneless beef chuck, cut to 1 inch cubes
1 cup red cooking wine
2 cups chicken broth
½ cup tomato sauce
¼ cup soy sauce
¼ cup flour
3 garlic cloves, finely chopped
2 Tablespoons thyme, finely chopped
5 Medium Carrots, sliced
1 pound baby potatoes (I used tri color)
8 ounce fresh mushrooms, sliced
fresh chopped parsley for garnish

Instructions

In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker.

Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.

Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.

Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parley and serve with mashed potatoes if desired.