Creole Onion Soup
Ingredients
- 1/4 cup butter
- 5 large sweet yellow onions, peeled, halved and thinly sliced
- 1/4 cup all purpose flour
- 1/4 cup bourbon
- 1/4 cup dry sherry
- 1/2 cup dry white wine
- 1 tablespoon tomato paste
- 8 cups rich beef or veal stock (see recipe)
- 1 tablespoon Lea & Perrins (Worcestershire sauce)
- 2 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon cayenne pepper
- Kosher salt and black pepper
- 1 cup grated Emmentaler cheese
- 1 cup grated white cheddar cheese
- 1/2 cup thinly sliced green onions
- 1 teaspoon garlic powder
- 8 1/2-inch slices French or sourdough bread, toasted
Instructions
In a large saucepan over medium heat, melt butter. Add onions, cover and cook, stirring occasionally, until onions have wilted, about 10 minutes. Uncover and cook, stirring frequently, until onions are golden brown and caramelized, about 40 minutes. Add flour and stir constantly until raw smell is cooked out, about 2 minutes. Deglaze pan with bourbon and sherry, scraping the bottom to remove all the brown bits. Cook for 2 minutes. Stir in white wine, reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomato paste and cook, stirring frequently, 5 more minutes. Add stock, Worcestershire sauce, bay leaves, thyme and cayenne pepper; bring to a boil. Reduce heat and simmer, uncovered, until the soup has developed a deep flavor, 30 to 45 minutes. Season to taste with salt and black pepper. Preheat broiler. In a medium bowl, combine cheeses, green onions and garlic powder. Place oven-safe cups or bowls on a baking sheet. Ladle soup into each and top with toasted bread and cheese mixture. Broil until cheese is bubbly and lightly browned, about 2 minutes. Makes 4-6 servings.