Creole Onion Soup
Creole Onion Soup Recipe
3 oz Unsalted Butter ( 3/4 stick)
4 Large Spanish Onions, Thinly Sliced into 1 - 2" Pieces
2 tsp Granulated Sugar
1 Tbsp Minced Fresh Garlic
3 Tbsp Flour
2 oz. Dry Red Wine
3 Cups Beef Stock
2 Tbsp Homemade Worcestershire Sauce
3 Sprigs Fresh Thyme
2 Fresh Bay Leaves
Pinch White Pepper
4 oz Heavy Cream
Kosher Salt and Black Pepper To Taste
Melt the butter over Medium Heat in a Heavy Bottomed Dutch Oven. Add the Onions and Sugar, raise the heat to high until the onions are transparent, stirring often, about 3-5 minutes. Lower the heat to medium and cook the onions, stirring occasionally, for about 15 minutes or until the onions are nicely caramelized. Add the Garlic and cook for 2 minutes. Add the flour stirring constantly until well incorporated, about 2 minutes. Whisk in the Wine and Beef stock, bring to a boil. Reduce the heat to a simmer, add the Fresh Thyme, Bay leaves, Worcestershire Sauce, Cayenne, White Pepper, some Salt (not too much yet) and Black Pepper. Simmer this for about 1 1/2 hours. Turn the heat to low and whisk in the Heavy Cream, adjust the seasonings.
This is a small recipe, about 2- 3 servings.
Garlic Cheese Toasts
Preheat the Broiler.
Slice a baguette on the bias into as many pieces as you need, about 1/2" thick. Broil these on both sides until Golden Brown. Rub the toasts on both sides with a smashed garlic clove. Top with grated Gruyere Cheese and Freshly Ground Black Pepper, place back under the broiler until the cheese melts, about 1 Minute. Top with thinly sliced Chives.
Float 2 of these on top of each serving of Creole Onion Soup.