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Meat
Easy
8 Servings
Allergens 
No Allergens specified
18 Hours
Diets
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.
2 tablespoons 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
2 large pieces bone-on flanken (or more, the heartier the better!)
5 sprigs fresh thyme
2 dried bay leaves
8 cups Manischewitz Chicken Broth or other chicken stock
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.
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.
Photography: Moishe Wulliger and Chaya Berger Food and Prop Styling: Renee Muller and Rachel Mintz
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no water?
Shabbos Can I out this on Friday for Shabbos lunch? Should in change any amounts?
yes, I don’t see why that should be a problem. You may want to add a little extra water and may sure it’s on a low temperature.
fresh thyme Can I use dried thyme?
Yes, I use dried thyme most of the time when fresh thyme is needed.