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

 

Garlic Bread:

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

• Serve Hot. 

 

Makes about 6 servings