Preparation:
To make the caramelized onions, place the whole onions and butter in a crock pot and cook on low until the onions are deep golden brown in color and very soft, anywhere from 12 to 24 hours. (Different crock pots will take different amounts of time, but it is almost impossible to overcook the onions.) Set aside 3 to 4 cups for the soup and reserve the extra onions for another use.
To make the soup, combine the 3 to 4 cups caramelized onions, the onion cooking liquid (from the crock pot), and the broth in a large pot, and warm over low heat until thoroughly heated. Season to taste with salt and pepper.
To serve, evenly distribute the onions among 8 bowls and ladle the soup on top. Note: approximately 2 1/2 pounds, 3 to 4 inches in diameter; stem and root ends sliced off, peeled, and left whole |
