Anthony came home with two beef stew bones and I was looking for a recipe other than the typical beef soup. I came across this recipe and will defiantly add it to the cookbook.
French Onion Soup in the Slow Cooker
- 2 pounds beef bones
- 4 yellow onions, halved and sliced ¼ inch thick (Do NOT use sweet onions)
- 4 Tablespoons (1/2 stick) butter, melted
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon brown sugar
- ¼ teaspoon dried thyme
- 2½ Tablespoons cornstarch
- ⅔ cup applesauce
- ¾ cup white wine
- ¼ cup soy sauce
- 32 oz. low-sodium chicken broth
- 32 oz. beef broth
- Slice onions and place into slow cooker. Drizzle butter, 1 teaspoon salt and 1 teaspoon pepper, brown sugar and thyme over onions and toss.
- Arrange beef bones on paper towel-lined plate and microwave until well browned, about 6 minutes.
- Whisk cornstarch, apple butter, sherry and soy sauce together in bowl until smooth, then stir into slow cooker. Nestle microwaved bones into onions. Cover and cook on high setting until onions are softened and deep golden brown, about 8 hours.
- Discard beef bones. Bring chicken broth and beef broth to boil in covered saucepan over high heat, then stir into slow cooker. Add more salt and pepper to taste, if needed. Let soup sit until heated through.
- Just before serving, heat desired bread to serve with the soup.
