comfort essentials: browned onion, crouton soup

How To Make comfort essentials: browned onion, crouton soup

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  PREP/PREPARE
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  For this recipe I am using a beef consommé, and I will admit that it really makes a difference in the depth of this soup. My only recommendation would be to choose the best beef stock you can get… Or possibly make you own.
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  If you want to make the dish a bit healthier, you could substitute olive oil for the butter, when cooking the onions.
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  Gather your ingredients (mise en place).
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  THE ONIONS
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  Get yourself two nice looking yellow onions.
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  Thinly slice them, using a sharp knife, or a mandolin (I totally recommend a mandolin, as pictured).
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  Add the butter to a large sauté pan, or skillet, over low heat.
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  When the butter melts, add the onions, along with a pinch or two of salt.
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  Cook them over low heat, until they brown, but not caramelized.
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  Chef’s Note: This is the process that takes the longest. From tossing them in the pan, to having yummy browned onions (as pictured), took 2 hours of slow cooking. In my opinion, nothing beats the depth of flavors you will achieve when doing onions low and slow. The good news is that you now have plenty of time to prepare the other elements of this recipe.
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  THE SOUP BASE
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  Add the beef stock to a soup pan, over medium-low heat.
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  Toss in the remainder of the ingredients.
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  Cover and allow to gently simmer for 1 hour.
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  At the end of the hour, strain the stock, and discard the solids. Return to the pan, cover, and use just enough heat to keep it warm.
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  THE CROUTONS
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  Cut the French bread into medium-size cubes.
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  Chef’s Note: You want enough croutons to completely cover the soup, when it is poured into the two serving bowls.
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  Place a rack in the middle position and preheat the oven to 375f (190c).
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  Add the cubed bread into a bowl, add the olive oil, and spices, and toss.
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  Spread out on a baking sheet, place in the preheated oven, and bake until crispy, but not burned, about 10 – 12 minutes.
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  THE ASSEMBLY
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  When the onions are ready, add them to the stock, and bring up to a simmer, about 4 – 5 minutes.
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  Chef’s Tip: While the soup is heating up, do a final tasting for proper seasoning… Maybe a bit of salt or pepper?
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  PLATE/PRESENT
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  Divide between two soup bowls (you may have some extra), toss on the croutons, garnish with some parmesan, and serve immediately. Enjoy.
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  Keep the faith, and keep cooking.
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