Walla Walla Onion Soup
- 4 pounds Walla Walla or any large, sweet onions, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons quick-mixing flour (such as Wondra)
- 1 cup dry red or white wine
- 5 cups beef stock (page 91) or water
- 2 tablespoons port
- Salt and freshly ground black pepper
- Chopped fresh parsley, for garnish
- Combine the onions and butter in the slow cooker.
- Cover and cook on high for 1 hour, then decrease the heat to low.
- Cover and cook, stirring occasionally, for about 4 hours, until the onions are evenly browned.
- Sprinkle in the flour and stir well.
- Add the wine and stock and cook on low for 2 hours, allowing the flavors to meld.
- Stir in the port and season to taste with salt and pepper.
- Ladle into bowls, sprinkle with the parsley, and serve at once.
walla walla, unsalted butter, quickmixing flour, red, beef stock, port, salt, fresh parsley
Taken from www.epicurious.com/recipes/food/views/walla-walla-onion-soup-380237 (may not work)