Curried Onion Soup

35 minutes to prepare
4 hours to cook on high
8 hours to cook on low

8 cups

35 minutes to prepare
4 hours to cook on high
8 hours to cook on low

8 cups

A Taste of Thai Red Curry Paste deepens the flavor of this classic soup.

Ingredients

3 tablespoons butter
4 1/2 lbs onions, peeled and thinly sliced*
2 teaspoons sugar
1 tablespoon Red Curry Paste
2-14 oz cans beef broth
2-10 oz cans beef consommé
1/2 cup dry sherry
1 teaspoon browning and seasoning sauce, such as Kitchen Bouquet
Optional garnish: 8-10 toasted French bread rounds (stale or toasted bread works best)
2 cups shredded Swiss cheese
*Note: If using a food processor to slice onions, use the thinnest slicing disk.

Melt butter in a large soup pot over a medium high heat.
Add onions and sugar. Cook, stirring occasionally, until onions turn a deep brown (but not burned), about 20-25 minutes.
Add Curry Paste and stir until dissolved into onions. Add 1 can beef broth. Mix until any browned bits on pot bottom are released.
Add remaining can of beef broth, consommé, sherry and browning sauce. Stir and bring just to a boil. Pour into crock-pot. Cook on high for 4 hours or on low for 8 hours. Alternatively, soup can be simmered on stove for 1-2 hours.
Serve soup as is, or topped with bread rounds. Top bread with a generous portion of cheese. For a dramatic effect, serve soup in individual ovenproof bowls and broil 2-3 minutes, or until cheese melts. Watch carefully so cheese does not burn.

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.