Plantation Peanut Soup; Caramelized French Onion Soup - Crock-Pot Slow Cooker Owner's Manual

Plantation Peanut Soup

6 cups chicken broth
1 / cup celery, chopped
2
1 teaspoons salt
/
2
cup onion, chopped
1 /
2
4 tablespoons butter
1 cup peanut butter, chunky
2 cups light cream
1 / cup fl our
2
1 cup water
/
2
1 cup peanuts, chopped (reserve cup for garnish)
1 /
2
1. Combine all ingredients (except fl our and water) in VersaWare™ stoneware.
Place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours.
2. In a separate bowl, combine fl our and water and mix into soup, stirring well.
Cook on High for an additional 20-25 minutes to thicken, stirring occasionally.
Garnish with chopped peanuts and serve.
Serves 8
Note: when using an electric stovetop, the heat diff user
54
MUST ALWAYS be used with the VersaWare™ stoneware.

Caramelized French Onion Soup

4 extra-large sweet onions, peeled
4 tablespoons butter
2 quarts beef or vegetable broth, divided
2 cups dry white wine
2 cups water
1 tablespoon fresh thyme leaves, minced
6 cups large seasoned croutons
1 cup Swiss or Gruyere cheese, shredded
1. Cut each of the onions in half and then half again. Cut each quarter into
thick slices.
2. Add butter to VersaWare™ stoneware and place on stovetop set to medium-low
heat. Stir every 7-8 minutes, and cook until onions are soft and caramelized,
about 45-50 minutes. Add the wine and let the liquid reduce almost completely,
about 15 minutes.
3. Add the broth, water, and thyme to the stoneware. Transfer the stoneware to the
slow cooker heating base, cover, and cook on High for 2
is thoroughly heated.
4. Just prior to serving, top soup with croutons and sprinkle cheese over the
croutons. Preheat the oven broiler and place the stoneware under broiler. Broil
until the cheese is melted and golden. Serve immediately.
Serves 8-10
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
1 -inch
/
4
1 hours or until the soup
/
2
55