In this onion-flanken soup, you can skip the sautéing and let the Crock-Pot do all the work for you.
Miso paste is a paste made from fermented bean curd. Used primarily in Japanese cooking, it adds umami, depth of flavor, to the dishes. Miso paste is available in a variety of colors; the darker the color, the stronger the flavor. I use them interchangeably.
Onion and Flanken Soup
Ingredients
- 12 onions, sliced into half-moons
- 1 tbsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ cup oil
- 2 lbs bone-in flanken
- 4 cups beef, chicken, or vegetable broth
- ¾ cup red wine
- ¼ cup red miso paste
Instructions
- Combine onions, salt, pepper, and oil in a Crock-Pot; stir to combine.
- Add flanken to the Crock-Pot; cover with onion mixture. Cover; cook on high for 4-5 hours, until onions are golden brown.
- Add broth, wine, and miso paste; stir to combine. Cook on high for an additional hour.
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