KosherEye.com
This comforting, delicious recipe for Crockpot Onion and Flanken soup was reproduced from Perfect Flavors by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
Photography by Miriam Pascal.
From Naomi: "Who doesn’t love a big bowl of onion soup? However, making it can be time-consuming, as you have to sauté the onions for a long time while stirring them. This recipe allows you to skip the sautéing, as your crock pot does all the work for you."
Ingredients
12 onions, sliced into half-moons
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup canola oil
2 pounds bone-in flanken
4 cups beef, chicken, or vegetable broth
3/4 cup red wine
1/4 cup red miso paste
Directions
Combine onions, salt, pepper, and oil in a crockpot; stir to combine.
Add flanken to the crockpot; cover with onion mixture. Cover; cook on high for 4-5 hours, until onions are golden brown.
Add broth, wine, and miso paste; stir to combine. Cook on high for an additional hour.
COOK’S TIP
Miso paste is a paste made from fermented bean curd. Used primarily in Japanese cooking, it adds umami, depth of flavor, to the dishes. Miso paste is available in a variety of colors; the darker the color, the stronger the flavor. I use them interchangeably.
Notes
Cook’s Tip from Naomi"
Miso paste is a paste made from fermented bean curd. Used primarily in Japanese cooking, it adds umami, depth of flavor, to the dishes. Miso paste is available in a variety of colors; the darker the color, the stronger the flavor. I use them interchangeably.