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This soup is divine. There is no other way to describe it. Even without the bread and cheese, I could eat it for every meal. It’s salty, flavorful, thick, and savory. The trick is to cook your onions for a few hours in butter and oil over low heat. It is a marathon, not a sprint. So if you’re going to make it, give yourself adequate time to cook the onions down to what I like to call “onion jam.” They should be reduced by more than a half, golden brown, sticky, and the consistency of jam when they’re done (picture below). When they have reached this point, you’re then ready to add in the worcestershire sauce to deglaze the bottom of the pan and then the beef broth. It is truly an amazing amazing soup. And because of the technique used, there is no need for the typical grain and dairy additions. Instead garnish the top with fresh chives and serve with crackers and a side salad.
Ingredients
- 7-8 medium yellow onions sliced thin
- 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 tablespoons arrowroot powder
- 2-3 tablespoons worcestershire sauce
- 2 bay leaves
- 8 cups beef broth
- 1 tablespoon salt
- 1/2 teaspoon freshly cracked pepper
- Fresh chives to garnish (optional)
Instructions
- In a big soup pot (I used my dutch oven) over low-medium heat, melt the butter and oil and add in the onions. Cook them down until they reduce by half and are a similar consistency to jam. This will take at least 2 hours. But the longer, the better.
- After the onion jam has been made, deglaze the pan by turning the heat up to high and adding in the worcestershire sauce. Scrap the bottom of the pan with a spatula while doing so to get all the last bits and pieces of flavor.
- Once the worcestershire sauce has evaporated (30 seconds or so), add in the salt and pepper and arrowroot powder. Give it all a stir until everything is well combined.
- Then add in the beef broth and bay leaves and cook for an additional 30 minutes to an hour on medium heat.
- Serve with fresh chives on top.
- Servings : 8Ready in : 200 MinutesCourse : Lunch & DinnerRecipe Type :