Recipe of the week: Creole Onion Soup


Creole Onion Soup
(Yield: 8 Servings)

Onions, yellow, thinly sliced, 4 each

Veal Stock, 1/2 gallon

White Wine, 2 cups

Chicken Stock, 2 cups

Bay Leaf, 1 each

Thyme, fresh, 2 sprigs

Peppercorns, black, 12 each

Salt and Pepper, To taste

Butter, unsalted, 1 stick

Blond Roux, 1-1.5 cups

  1. Melt butter in a stock pot over medium-high heat. Add onions and caramelize, stirring onions so they do not stick. About 15 minutes.
  2. Add wine, thyme, bay leaf, peppercorns, and chicken stock. Deglaze until the liquid almost dissipates. About 5 minutes.
  3. Add veal stock and let simmer. About 10 minutes.
  4. Add roux (1 cup at first) and let simmer until roux is cooked out. If you desire a thicker soup, add ½ cup more roux. Simmer for 20 minutes.
  5. Add salt and pepper to taste.

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