Prep 35 mins
Cook 4 hrs
"To make this comforting soup a carefree dinner and deepen its rich flavors, we started on the stove and ended in the crock-pot. We have fused the best of two cuisines, French and Thai, into one fantastic soup!" I saw this on a Taste of Thai newsletter and it sounded very interesting - it would be too spicy for the resident's here at the home, so I decided to post here for safekeeping.
- 3 tablespoons butter
- 1⁄2 cup dry sherry
- 4 1⁄2 lbs onions, peeled and thinly sliced
- 1 teaspoon browning sauce, such as Kitchen Bouquet
- 2 teaspoons sugar
- 1 tablespoon red curry paste
- 8 -10 toasted french bread rounds (stale or toasted bread works best)
- 2 (14 ounce) cans beef broth
- 1 cup shredded swiss cheese
- 1 cup shredded gruyere cheese
- 2 (10 ounce) cans beef consomme
- Melt butter in a large soup pot over a medium high heat.
- Add onions and sugar.
- Cook, stirring occasionally, until onions turn a deep brown (but not burned), about 20-25 minutes.
- Add curry paste and stir until dissolved into onions.
- Add 1 can beef broth.
- Mix until any browned bits on pot bottom are released.
- Add remaining can of beef broth, consomme, sherry and browning sauce.
- Stir and bring just to a boil.
- Pour into crock-pot.
- Cook on high for 4 hours or on low for 8 hours.
- Alternatively, soup can be simmered on stove for 1-2 hours.
- Serve soup as is, or topped with bread rounds.
- Top bread with a generous portion of cheese.
- For a dramatic effect, serve soup in individual ovenproof bowls and broil 2-3 minutes, or until cheese melts.
- Watch carefully so cheese does not burn.