Old San Francisco Steak House Onion Soup
Sent to us by: Betty G.
Makes about 1 gallon (16 cups) soup
2 T. clarified butter (see Note)
2 large red onions, thinly sliced
6 large yellow onions, thinly sliced
2 quarts beef stock
2 quarts chicken stock
12 oz. (11/2 cups) dry sherry
1 1/2 T. brown sugar
3 1/2 t. ground black pepper, or less to taste
1 1/2 to 2 t. fresh thyme leaves, or 3/4 t.dried thyme
2 T. minced fresh parsley
Paprika, to taste
1 t. chopped scallions
GARNISH: Sourdough croutons (toasted slices of sourdough bread, or French bread) Swiss cheese slices (Swiss gruyre is an excellent choice)
Heat the butter in a large heavy pot over moderate heat; add the onions, separating the rings with a fork. Cover and saute onions, stirring occasionally, for about 10 min. Raise the heat to medium high; cook, stirring often, until the onions are very soft and a deep golden brown, about 20 min. more. Add beef stock, chicken stock, sherry, brown
sugar, pepper, thyme, parsley, paprika and scallions. Simmer for 10 min, or longer, if
desired. To serve, pour soup into warmed bowls; top with croutons and Swiss cheese.
Note: 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; carefully pour clear liquid into another container, being careful to
leave the milky residue behind. Recipe can be halved or doubled.
