Onion Soup

Printable Version

This soup changes things up summer or fall. Featuring Fischer and Wieser’s Hickory and Cracked Black Pepper Mustard Sauce and Sweet and Savory Onion Sauce, its rustic feel brings comfort and satisfies with its rich golden brown hue and sweet and salty components.  Serve with garlic toast and plenty of cheese.
3-4 red onions, sliced thin
3 cups concentrated chicken broth
6 cups water
½ stick butter
1 tablespoon oil
3 tablespoons soy sauce
2 tablespoons steak sauce
2 tablespoons tamari
Smoked sea salt to taste
Black Pepper to taste
3 garlic cloves, minced
Garlic salt to taste
1 cup cooking sherry or substitute with
          ½ cup cider vinegar
          ½ cup water
          1 tablespoon sugar
          1 teaspoon lemon juice
Swiss, gruyere or mozzarella cheese
Parmesan cheese
Melt butter and add oil to deep saucepan.
Add minced garlic and onions and sauté until golden brown.  
Deglaze pan with cooking sherry or substitute.
Pour in chicken stock.  Stir until blended.
Add water one cup at a time.  Broth will thicken as it cooks slightly.
Add remaining ingredients and stir occasionally.  Let simmer for a few hours until broth is caramel in color.
When soup is done scoop onions into crock bowl and add broth.  Top with garlic toast crouton off center.  Top with cheese of choice and parmesan cheese.  Place under broiler until cheese is browned and bubbling.
Serve with salad and garlic bread.