Although Walla Walla, Washington, is home to more than sixty wineries, it is also famous for the Walla Walla onion—a big sweetie similar to a Vidalia or a Maui onion. Legend has it that a French soldier found the seeds of a large, sweet onion on the island of Corsica and brought it to Walla Walla. The onion owes its yummy flavor to a high water and low sulfur content, and makes the sweetest of onion soups. For an extra treat, top the soup with a crouton of French bread covered with melted Gruyère cheese.

　　

Ingredients

serves 4

　　4 pounds Walla Walla or any large, sweet onions, thinly sliced

　　3 tablespoons unsalted butter

　　3 tablespoons quick-mixing flour (such as Wondra)

　　1 cup dry red or white wine

　　5 cups beef stock (page 91) or water

　　2 tablespoons port

　　Salt and freshly ground black pepper

　　Chopped fresh parsley, for garnish

　　

Step 1

Combine the onions and butter in the slow cooker. Cover and cook on high for 1 hour, then decrease the heat to low. Cover and cook, stirring occasionally, for about 4 hours, until the onions are evenly browned. Sprinkle in the flour and stir well. Add the wine and stock and cook on low for 2 hours, allowing the flavors to meld. Stir in the port and season to taste with salt and pepper.

　　

Step 2

Ladle into bowls, sprinkle with the parsley, and serve at once.

　　Cooks' Note

　　Suggested Beverage: A Washington state microbrew or a medium- to full-bodied red wine from the Walla Walla Valley.

　　The Gourmet Slow Cooker: Volume II