Favorite recipes?

Crockpot Onion Soup

This method of making onion soup works very well.

Step One--Caramelised onions:
Slice three pounds onions, and put in the crockpot. Add half a stick of melted butter, a bit of salt and pepper, and mix well. Put the pot on high for an hour, then stir, turn the power to low, add a teaspoon sugar, and let cook for 6-8 hours. You'll wind up with golden-brown, soft and sweet onions.

I've been known to let this cook overnight, and then continue with the next step in the morning, coming home to a pot of onion soup.

Step Two--Soup

To the pot of onions, add 6 cups beef broth (preferably homemade, yes, it's worth the time here), 2 cups chicken broth, and 2 cups dry white wine. Add fresh ground pepper, a half teaspoon Dijon mustard, and a sprinkle of thyme. Let cook on low for 6 hours. Add 1/4 cup cognac (you can flame this before adding to burn off the alcohol, if desired) Taste for seasoning, and serve in bowls, topped with croutons.

Step Three--Croutons
Slice a baguette, and top the slices with shredded gruyere and emmenthaller cheeses. Toast till bubbly, then float in onion soup.

Step Four--Be Happy. Drink more of that dry white wine.

By the way, a bottle or two of dark beer (I use St-Ambroise Oatmeal Stout, a fine bitter local stout)also makes a wonderful onion soup, even a meatless one.

Mmmm cognac.

I'm making leek soup this weekend though. It is cool and not very pleasant here; imagine the weather is not so different in Boston.

Amy, this sounds good. The house must smell amazing while it cooks. I printed it. Thanks.

Yummy, Amy.
I think I'll try this.
Dan is used to me doing this the shortcut way on the stove, He will be thrilled at the slow cooking smell fills the house. He likes his onion soup finished off in the oven, though.
So, for each serving I will put a thin slice of day-old french bread in the bottom of a large ramekin. Ladle in your onion soup, and top with a slice of smoked white cheese like gouda, mozzerella, etc.
Stick the ramekins under a broiler until the cheese starts to bubble and brown a bit.

Here's another crockpot favorite.

Chicken Taco or Enchilada Filling

6-8 boneless, skinless chicken thighs
2 cups decent-quality salsa
1 onion, chopped
2 Tbs. water

Put all ingredients into the crockput, and stir to mix. Cook on "Low" for 5-6 hours. The chicken will be soft enough to easily shred with two forks, and mix with the sauce. Use the mixture to fill tacos, enchiladas, or burritos.

Mmm, Amy better it will be good on top of mixed greens for a taco salad. I may have to rearrange this week's menu.

Amy, yummm on that onion soup. We're taking turns cooking at a ski cabin over Xmas and I'm taking that recipe with me. It can simmer while we ski. Thanks for sharing.

Those both sound great. What could I use instead of wine?
Beth

I made this last week and it was great!

CROCKPOT ARROZ CON POLLO Spanish Chicken with Rice

1/4 tsp. saffron threads -- soaked in 2
Tbsp.boiling water, or 1 tsp. turmeric*
1 Tbsp. vegetable oil
3 lbs. chicken pieces -- skin on
breasts,skinless legs and thighs
2 onions -- finely chopped
4 cloves garlic -- minced
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 cups long-grain CONVERTED rice
1 can tomatoes -- (28 oz) including
juice, chopped
1 1/2 cups chicken stock OR 1 cup chicken stock plus
1/2 cup dry white wine
1 green bell pepper -- finely chopped
1 cup green peas -- thawed if frozen
Sliced pimento-stuffed green olives -- optional
Hot pepper sauce -- optional

In a non-stick skillet, heat oil over medium-high heat. Add chicken, in batches,and brown lightly on all sides. Transfer to slow cooker stoneware. Reduce heat to medium. Add onions and cook, stirring, until softened. Add garlic, salt and pepper and cook, stirring, for 1 minute. Add rice and stir until grains are well coated with mixture. Stir in saffron,
tomatoes and chicken stock. Transfer to slow cooker stoneware and stir to combine with chicken. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork. Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through. Garnish with olives, if using, and pass hot pepper sauce, if using. TIP: If you are in a hurry, skip browning the chicken. Just make sure that all the skin is removed; otherwise the dish will be too fatty.