ONION SOUP WITH CHAMPAGNE, PORT AND CAMEMBERT
Start to finish: 9 to 10 hours (30 minutes active)
3 tablespoons unsalted butter
4 large white onions, thinly sliced
3 cup beef broth
3 cups dry champagne, left open for a few hours to go flat
Three 1-inch rounds Camembert cheese, rind removed
3 large eggs
1/4 cup port
Place the butter in a medium or large slow cooker, cover and cook on high until the butter melts. Add the onions and toss to coat. Cover and cook on high until the onions are dark brown and caramelized, but not burned, about 8 to 9 hours.
Add the broth, cover and cook on high for 15 minutes. Add the champagne and cheese, cover and cook 10 to 30 minutes, or long enough to melt the cheese into the soup. Stir to mix in the cheese.
In a medium bowl, whisk together the eggs and port. While whisking, ladle about a cup of the hot soup into the egg mixture. Then, while whisking the soup in the slow cooker, pour in the egg mixture. Stir until slightly thickened.
Cover, cook for 10 minutes. Serve immediately.
Recipe from Beth Hensperger and Julie Kaufmann's Not Your Mother's Slow Cooker: Recipes for Entertaining, Harvard Common Press, 2007, $18.95