Creole Onion Soup

By corlear

Chef’s Note: Often, Creole Onion Soup is the Soup du Jour — it is especially popular at our brunches.

Chef’s Tip: This soup is best when made with Texas 1015 onions, named for the October date advised for planting. We like to melt either Monterey Jack or sharp Cheddar cheese on top. To further embellish this soup, sprinkle some spicy croutons over the top.

Ingredients

• 1/4 cup vegetable oil
• 4 cups julienned yellow onions
• 1/4 cup all-purpose flour
• 5 cups beef broth
• 2 tablespoons brandy
• 2 tablespoons Louisiana hot pepper sauce
• 2 tablespoons Worcestershire sauce
• 1 cup shredded pepper Jack cheese (optional)
• Salt and black pepper to taste

Details

Servings 8

Preparation

Step 1

Heat oil in a large stockpot over high heat.

Once it starts to smoke, add onions, reduce heat to medium-high and sauté until caramelized or browned.

Remove from heat and add flour; stir until flour is absorbed and there aren’t any lumps.

Add broth, brandy, hot sauce and Worcestershire. Return to heat and cook until soup reaches a medium simmer. Continue to simmer 1 5 to 20 minutes. If desired, stir cheese into soup until melted.

Season with salt and pepper. Ladle hot soup into bowls.