Creole Spicy Onion Soup
2-3 TBS unsalted butter
3 TBS Veggie Oil
5 large onions, chopped
2 tsp Honey
1/3 C. all-purpose or Spelt flour
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6 C. Stock or canned beef or vegetable broth
6 C. Canned Chicken broth
Salt to taste
1/2 teas. freshly ground pepper
Garlic Bread:
6-8 French or Baguette bread slices
6 Garlic Cloves, rubbed on bread
Toast bread for about 1 min. under broiler, then rub garlic on them.
10 (1/4 inch thick) Gruyere-cheese slices
Melt butter in heavy 5-6 qt. soup over medium heat. Add onions;
sauté, stirring often, until very limp and completely transparent,
about 10-15 min. Drizzle honey over onions; stir to blend. Increase
heat to medium-high; cook, stirring, until onions are lightly browned
and slightly crisp on edges, 5-6 min. Reduce heat to medium.
Add flour all at once; stir until combined. (Don't walk away). Cook
3-4 min. stirring constantly. Slowly stir in the broths. Bring to a boil
to thicken slightly. Reduce heat. Season with salt and pepper;
simmer 1 hour, stirring occasionally. Taste for seasoning.
At this point, add 1-2 TBS of >>>Doc's HabaneroHeaven or
>>>Reducer>>>or Spicy Island Jalapeno.
Ladle soup, when ready to serve. Place a garlic-bread slice on each
bowl of soup. Top each bread slice with cheese slice.
Broil under preheated broiler until cheese melts, 1 1/2-2 minutes.
Stay with it so it doesn't burn.
Serve Hot. Makes 6-8 servings.