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[ profile] yesthatjill is soliciting ideas for slow-cooked and baked things to make when it gets cold. I love coming home to a warm, yummy-smelling house, so use the crock-pot a lot in the winter. My two suggestions for her are French Onion soup and Chicken Paprikish. It appears that people could use recipes for these, so I am sharing the ones I use here.  Please feel free to share your own best recipes - I love cooking things that have been recommended and vetted by friends.

Classic French Onion Soup from Judith Finlayson’s The 150 Best Slow Cooker Recipes.

Serves 6



2 to 3 lbs sliced onions

2 Tbsp. melted butter

1 Tbsp. granulated sugar

8 cups good quality beef stock*

1 tsp. salt

1 tsp. cracked black peppercorns

2 Tbsp. brandy or cognac [Redzils note: I never have this in the house, and have skipped it without a problem]

12 slices of baguette, about ½ inch thick

2 cups shredded Swiss or Gruyere cheese


1.       In slow cooker stoneware, combine onions and butter. Cover and cook on high for 2 hours.

2.       Add sugar and still well. Place two clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware, to absorb the moisture. Cover and cook on high for 4 hours, stirring two to three times to ensure ovens are browning evenly, replacing tea towels each time.

3.       Add beef stock, salt, pepper, and brandy or cognac. Remove towels, cover and cook on high for two hours.

4.       [Redzils note: I tend to skip this step and just eat the soup].   Preheat broiler. Ladle soup into six ovenproof bowls. Place 2 slices baguette in each bowl. Sprinkle liberally with cheese and broip until top is bubbly and brown, for 2 to 3 minutes. Serve immediately.

*(If you are using canned beef stock, the author recommends enhancing it on the stove by simmering it for thirty minutes with 2 peeled, chopped carrots, 1 tsp. celery seed, 1 tsp. cracked black peppercorns, ½ tsp. dried thyme, 4 parsley sprigs, 1 bay leaf, and one cup white wine, then straining).


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