Potato, Leek, and Fennel Soup
Chunky Onion Soup
3 medium onions
Soup Stock (we use veggie stock, but of course beef stock would be awesome too!)
Whatever herbs you like (we aren't fancy!)
Heat olive oil in crock pot (or and heavy stove top to oven pot). Chop onions and carrots. Add to hot pan, cook on medium low (or leave in crock pot) for 45min or so. Watch carefully to avoiding burning. When onions are caramelized add stock. Cook on low until carrots are cooked. Serve with crusty bread and melty cheese.
|One of our weekly harvests from the garden.|