Recipe by Michal Frischman

Flanken Onion Soup

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Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

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.

Ingredients

Main ingredients

  • 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


Wine Pairing

Herzog Russian River Valley Chardonnay

Directions

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.

Tips:

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.

Notes:

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.

Credits

Photography: Moishe Wulliger and Chaya Berger Food and Prop Styling: Renee Muller and Rachel Mintz

Flanken Onion Soup

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Deanna
Deanna
1 month ago

no water?

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Leah Cohen
Leah Cohen
4 years ago

Shabbos Can I out this on Friday for Shabbos lunch? Should in change any amounts?

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Raquel
Raquel
Reply to  Leah Cohen
4 years ago

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.

Devorah
Devorah
6 years ago

fresh thyme Can I use dried thyme?

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yo~}mo}srgaretten
yo~}mo}srgaretten
Reply to  Devorah
6 years ago

Yes, I use dried thyme most of the time when fresh thyme is needed.