MARCIA'S CARAMELIZED ONION SOPUP IN THE CROCK POT by CHEF DAN

LAST WEEK I MADE A FRENCH ONION SOUP AND I CALLED IT MARCIA'S FRENCH ONION SOUP BECAUSE SHE IS MY #1 SOUS- CHEF AND SHE SLICED UP 45 ONIONS FOR ME SO I COULD MAKE FRENCH ONION SOUP. I THOUGHT IT WAS TOO SWEET SO I MODIFIED THE RECIPE SOME. THIS RECIPE SMELLED UP THE WHOLE KITCHEN, AND WHEN EVERYBODY CAME TO WORK THE WERE JUST OVER-WHELMED.                          SERVES 30-40

RECIPE:

2 CROCK POTS
45 ONIONS THINLY SLICED
2 CUBES OF BUTTER
2 GALLONS BEEF STOCK
2 CUPS DRY WHITE WINE
1/2 CUPS MOLASSES
5 GARLIC CLOVES, MINCED
1 TABLESPOON LIQUID SMOKE
40 SLICES FRENCH BREAD CUT IN 1/2 SLICES
2 CUPS PARMESAN CHEESE

DIRECTIONS:

1. PEEL THE ONIONS AND CUT INTO 1/2-INCH THICK RINGS. PLACE THE SLICES AND TWO CUBES OF BUTER INTO 2 CROCK-POTS. COOK 12 TO 15 HOURS, UNTIL ONIONS ARE A DEEP BROWN AND SOFT. IT'S ALMOSTS IMPOSSIBLE TO OVER COOK.
2. IN LARGE STOCK POT, HEAT THE CARAMILIZED ONIONS, BEEF STOCK, WHITE WINE, LIQUID SMOKE, AND MOLASSES. BRING TO A BOIL AND SIMMER FOR I HOUR.
3. IN 350 DEGREE OVEN PLACE THE FRENCH BREAD SPRINKLED WITH PARMESAN CHEESE ON A BAKING SHEET AND BAKE UNTIL LIGHTLY TOASTED, ABOUT 5 MINUTES

                     ENJOY DAN:                                                 hallelujah