Creole Spicy Onion Soup
3 TBS unsalted butter
5 large onions, chopped
2 tsp Honey or sugar
3 C. Stock of Chicken, beef or vegetable
1/2 C. Full Fat Coconut Milk or heavy cream
2 oz. Red cooking wine
1 TBS Worcestershire Sauce
2-3 TBS Almond Flour or all purpose
1 TBS Garlic, minced
1/2 tsp Thyme, dried
1 tsp Basil, dried
3 TBS Doc's Jade Burst
2 TBS Doc's Garlic Rush
Salt to taste
1/2 tsp freshly ground Pepper
6-8 French or Baguette bread slices
6 Garlic Cloves, rubbed on bread
10 (1/4 inch thick)
Gruyere-cheese or Cheddar cheese sliced
Melt butter in heavy 5-6 qt. pot over medium heat.
Add onions and honey; saute', stirring often, until very limp and completely transparent, about 10-15 min.
Drizzle honey over onions; stir to blend about 3 min
Increase heat to medium-high stirring until caramelized or until onions are lightly browned and slightly crisp on edges, 5-6 min
Add the garlic & flour, stirring well. Reduce heat to medium. Cook 3-4 min. stirring constantly.
Slowly stir in the broth, full fat coconut milk and Doc's sauces and remaining ingredients.
Bring to a boil to thicken slightly. Reduce heat. Season with salt and pepper
Simmer 1 hour and 15 min, stirring occasionally. Taste for seasoning.
At this point you may add more of Doc's sauces to add more heat and flavor
Ladle soup in a bowl when ready to serve
Place a garlic-bread slice on each bowl of soup
Top each bread slice with a slice of cheese
Broil under preheated broiler until cheese melts, 2 - 3 minutes
Makes about 6 servings