Real Recipes From Real Home Cooks ®

comfort essentials: browned onion, crouton soup

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

This recipe was born from a desire to just play around with onions. I am reminded of the scene in the movie, Julie and Julia, where Meryl Streep (playing Julia Childs), is crying as she practices chopping onions. I like a good onion soup, so I thought why not slowly brown the onions, make a good base, and throw some croutons on top. Anyway, that is my story, and I am sticking to it. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 2 serving(s)
prep time 15 Min
cook time 2 Hr
method Stove Top

Ingredients For comfort essentials: browned onion, crouton soup

  • 2 lg
    yellow onions
  • 4 - 6 Tbsp
    sweet butter, unsalted
  • 1 - 2 pinch
    salt, kosher variety, fine grind
  • 3 c
    beef stock, not broth
  • 4 sprig
    fresh parsley
  • 3 lg
    dried bay leaves
  • 2 sprig
    fresh thyme
  • 2 stalk
    celery, roughly chopped
  • 1/2 tsp
    fennel seeds
  • 2 - 3 slice
    french bread
  • 3 Tbsp
    olive oil, extra virgin
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • ground cumin, to taste
  • garlic powder, to taste
  • parmesan cheese, freshly grated

How To Make comfort essentials: browned onion, crouton soup

  • 1
  • 2
    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.
  • 3
    If you want to make the dish a bit healthier, you could substitute olive oil for the butter, when cooking the onions.
  • 4
    Gather your ingredients (mise en place).
  • 5
  • 6
    Get yourself two nice looking yellow onions.
  • 7
    Thinly slice them, using a sharp knife, or a mandolin (I totally recommend a mandolin, as pictured).
  • 8
    Add the butter to a large sauté pan, or skillet, over low heat.
  • 9
    When the butter melts, add the onions, along with a pinch or two of salt.
  • 10
    Cook them over low heat, until they brown, but not caramelized.
  • 11
    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.
  • 12
  • 13
    Add the beef stock to a soup pan, over medium-low heat.
  • 14
    Toss in the remainder of the ingredients.
  • 15
    Cover and allow to gently simmer for 1 hour.
  • 16
    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.
  • 17
  • 18
    Cut the French bread into medium-size cubes.
  • 19
    Chef’s Note: You want enough croutons to completely cover the soup, when it is poured into the two serving bowls.
  • 20
    Place a rack in the middle position and preheat the oven to 375f (190c).
  • 21
    Add the cubed bread into a bowl, add the olive oil, and spices, and toss.
  • 22
    Spread out on a baking sheet, place in the preheated oven, and bake until crispy, but not burned, about 10 – 12 minutes.
  • 23
  • 24
    When the onions are ready, add them to the stock, and bring up to a simmer, about 4 – 5 minutes.
  • 25
    Chef’s Tip: While the soup is heating up, do a final tasting for proper seasoning… Maybe a bit of salt or pepper?
  • 26
  • So yummy
    Divide between two soup bowls (you may have some extra), toss on the croutons, garnish with some parmesan, and serve immediately. Enjoy.
  • So yummy
    Keep the faith, and keep cooking.

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