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“We almost never eat beef, but I love onion soup. A little experimentation - and left over rotisserie chicken from the supermarket deli -- brought forth this yummy version of an old classic. And yes, I know the original doesn't have meat present in the soup, but hey, it was my experiment, ya know? ;)”
READY IN:
10hrs 10mins
SERVES:
5
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Dice the onions, put them in a crock-pot / slow cooker and toss them with the oil, salt and pepper. Turn crock-pot to low for 8-10 hours or high for about 5 hours. I start this before bedtime and wake to beautifully caramelized onions.
  2. Add broth and shredded chicken to the onions in the crock-pot.
  3. Raise crock-pot setting to high to bring soup to temperature and meld flavors. Adjust salt level if necessary.
  4. When ready to serve, turn broiler on; ladle soup into oven proof bowls, top with baguette, a slice of cheese and a sprinkle of parmesean. Place under broiler until cheese is melted.
  5. Soup's on!

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