Flanken Onion Soup

4

(0)

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• Cooking and Prep: 18 h
• Serves: 8
• No Allergens

I really wanted to make onion soup but really didn’t want to be slaving over a pot of caramelizing onions for an hour or more, so I gave it a try in the crock pot. It turned out fantastic! No need for flour or soup mixes to add body. The flanken really turns this into a hearty soup that’s perfect for a chilly night.

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Ingredients (10)

Main ingredients

• 2 tablespoons Gefen Olive Oil

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  Gefen Olive Oil

• 8 medium/large onions, sliced

• 1 tablespoon salt

• 1 teaspoon black pepper

• 1 and 1/2 cups Baron Herzog Chenin Blanc or other dry white wine

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  Baron Herzog Chenin Blanc

• 5 sprigs fresh thyme

• 2 dried bay leaves

• 2 large pieces bone-on flanken (or more, the heartier the better!)

• 8 cups Empire Chicken Broth or other chicken stock

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  Empire Chicken Broth

Sommelier Suggests

• Herzog Russian River Valley Chardonnay

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  Herzog Russian River Valley Chardonnay

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Start Cooking

Prepare the Soup

1. Turn your crock pot 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.

2. Stir the onions to ensure none have stuck to the pot, then add in the wine, thyme sprigs, bay leaves, flanken, and chicken stock. Cover and continue to cook on low until the flanken is extremely tender, about six to eight more hours, depending on your crock pot.

Note:

This can be made ahead, then refrigerated for three to four days or frozen for two to three months. Skim the excess fat off the top before reheating.

Tip:

Don’t want to make this in your crock pot? Sauté the seasoned onions in a large stockpot over medium–low heat instead until very caramelized, about one hour. (If you need some more oil, use vegetable oil, which won’t burn.) 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 two hours.

Credits

Photography: Moishe Wulliger and Chaya Berger

Food and Prop Styling: Renee Muller and Rachel Mintz