Prep 10 mins
Cook 10 hrs
We almost never eat beef, but I love onion soup. A little experimentation - and left over rotisserie chicken from the supermarket deli -- brought forth this yummy version of an old classic. And yes, I know the original doesn't have meat present in the soup, but hey, it was my experiment, ya know? ;)
- 3 sweet yellow onions, sliced or diced your preference
- 44.37 ml olive oil
- 4.92 ml salt
- 2.46 ml pepper
- 946.36 ml chicken broth (I use Swanson, 100% natural, no MSG added)
- 1 cooked chicken breast, meat shredded
- 4 day-old or toasted slices baguette
- 4 slice swiss cheese
- 59.14 ml parmesan cheese
- Dice the onions, put them in a crock-pot / slow cooker and toss them with the oil, salt and pepper. Turn crock-pot to low for 8-10 hours or high for about 5 hours. I start this before bedtime and wake to beautifully caramelized onions.
- Add broth and shredded chicken to the onions in the crock-pot.
- Raise crock-pot setting to high to bring soup to temperature and meld flavors. Adjust salt level if necessary.
- When ready to serve, turn broiler on; ladle soup into oven proof bowls, top with baguette, a slice of cheese and a sprinkle of parmesean. Place under broiler until cheese is melted.
- Soup's on!