OLD SAN FRANCISCO STEAK HOUSE ONION SOUP
2 T. clarified butter *
2 large red onions, thinly sliced
6 large yellow onions, thinly sliced
2 qt. beef stock
2 qt. chicken stock
12 oz. (1 1/2 C.) dry sherry
1 1/2 T. brown sugar
3 1/2 tsp. ground black pepper, or less to taste
1 1/2 to 2 tsp. fresh thyme leaves or 3/4 tsp. dried thyme
2 T. minced fresh parsley
Paprika, to taste
1 tsp. chopped scallions
Sourdough croutons (toasted slices of sourdough bread, or French bread)
Swiss cheese slices (Swiss GruyÃ¨re is an excellent choice)
Heat the butter in a large heavy pot over moderate heat and add
the onions, separating the rings with a fork. Cover and sautÃ©
onions, stirring occasionally, for about 10 minutes. Raise the
heat to medium high and cook, stirring often, until the onions
are very soft and a deep golden brown, about 20 minutes more.
Add beef stock, chicken stock, sherry, brown sugar, pepper,
thyme, parsley, paprika and scallions. Simmer for 10 minutes, or
longer, if desired. To serve, pour soup into warmed bowls, and
top with croutons and Swiss cheese.
- Clarified butter is butter with the milk solids removed. The clear
yellow fat can withstand high heat without burning.
To clarify butter: Melt butter in a heavy pan over low heat. Skim off
froth and carefully pour clear liquid into another container, being
careful to leave the milky residue behind. Recipe can be halved or
doubled. Makes about 1 gallon (16 cups) soup.