Soup again?
Guess, it’s just the time of the year that screams…”SOUP”! Even though the weather has been mild, in South Louisiana, so far – I just love making soup in January…and I love French Onion Soup. But, when I see “Creole Onion Soup” on a menu…well, my heart stops! Maybe, it’s because you just don’t see it that often or maybe – it’s just that good… Whatever the reason, if a restaurant has it on their menu, try it! It is similar to French Onion Soup, except it is creamier (but without cream) and there isn’t a thick crust of cheese on top.
Don’t be mistaken into thinking or reading that it is “a short cut” to making a great onion soup…because, if you do it right – it’s not! Yea, you still need to peel and slice a small mountain of fresh onions and cook them down slowly..but so worth the effort!
Ingredients:
3 lbs medium Vidalia or other “sweet” onions – sliced very thinly using either a mandolin, food processor or by hand (have your goggles ready!)
1 stick unsalted butter
1/4 cup olive oil
3/4 cup all-purpose flour
1 cup dry white wine (Justin Wilson was right on this one…never cook with a wine you wouldn’t drink!) Looks like a little more than a cup – just noticed! Guess, it worked…
1/2 gallon beef stock – homemade or using concentrated beef stock
1 can beef consomme’
1 cup of water
3 springs fresh thyme – if you can’t get fresh, just omit
1 bay leaf
1/4 tsp cayenne pepper
2 tsp sea salt
1 tsp sugar
1/2 tsp coarsely ground black pepper
1 clove garlic – chopped
1 loaf of baguette bread or small french bread – cut into small rounds, buttered lightly and toasted in oven
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Melt butter and olive oil in medium size dutch oven or soup pot;
Add onions (it will look like they won’t fit…but they will cook down quite a bit!)
Stir onions well – to make sure that they are all coated with the butter and olive oil;
Cook on high heat – stirring frequently – just until onions begin to saute’, then lower to a medium heat;
Add salt and sugar – continue to cook and stir often until onions begin to carmelize (about 1 hour). If onions begin to brown or cook too quickly, turn heat down;
Add chopped garlic and cook for an additional 5 minutes;
Very slowly, add flour to onions (about 1/4 cup at a time) stirring and blending well in between additions, until all flour has been added;
Stir flour and onion mixture, stirring constantly (being careful not to break up the onions), for another 10 minutes;
Slowly, add wine – stirring and blending into mixture as you pour;
Cook over medium heat, stirring and scraping bottoms and sides of pot to delgaze, for about 10 minutes;
Add beef broth, consomme’ and water – stir to blend and combine into soup;
Add fresh thyme, bay leaf, cayenne and black pepper;
Bring to a boil, then lower to a simmer – cook for 30 minutes;
Turn off heat, cover and let sit for at least 15 minutes before serving;
Place a piece of toasted bread round (or two!) in the bottom of a bowl and pour soup on top…
I promise…it’s good!
So good, that when my husband, Robert, started eating his bowl of soup (In front of the TV…on his lap!) I could hear him moaning…”That is sooo good – no, delicious!” then a little louder…”what kind of cheese did you use?” To my, “No cheese!”; then…”is that sherry in the soup?” “No, white wine!” …Finally, “man, I need another bowl of that stuff!” And my final warning…”remember, onions and your heart burn!” Surprise…he ignored me and had the second bowl!
That good….
