This is one of my most requested recipes and I finally decided to share!!
This was always one of my favorite soups/ starters when I go to a restaurant but I sometimes find myself disappointed because the soup will be too salty or too bland... this version is packed with flavor and will leave you craving more when your bowl is empty...
What Ingredients You Will Need:
2 Tbsp Olive Oil
3 - 4 Medium Vidalia or Sweet Onions
3 Tbsp Minced Garlic
4 Tbsp Balsamic Vinegar
2 Cups Beef Stock or Beef Broth ( I always use low or no sodium stock)
2 Cups Chicken Stock or Chicken Broth ( I always use low or no sodium stock)
1/2 Cup Port Wine
3 Tbsp UnSalted Butter (a 4th Tbsp will be used to toast bread later)
3 Tbsp Brown Sugar
1 1/2 tsp Cajun Seasoning
1 tsp Seasoning Salt
1 tsp Ground Black Pepper
8 - 10 Fresh Sprigs of Thyme
Loaf of French Bread of Your Choice (My local grocery store makes a roasted garlic French bread which is my go to)
Shaved Parmesan Cheese
Slices of Provolone Cheese (I always try to find slices of Smoked Provolone Cheese to add to the flavor of the soup)
Directions to Deliciousness:
Peel and cut each onion into quarters and each quarter into 3-4 long strips
Add the olive oil to your non-stick saute pan and turn it on medium-high heat, add in sliced onion quarters and the minced garlic... Saute until golden brown and the onions begin to become see through
Add in the balsamic vinegar to the caramelizing onions and garlic and mix around well... cook the mixture until the vinegar coats the onions and caramelizes them even further
While the onions are cooking, combine the beef stock, chicken stock, port wine, brown sugar, butter, salt, pepper, cajun seasoning, and thyme sprigs into your crockpot and turn it on the low setting
Once the onions are cooked to your liking (Don't forget they will continue to cook in the soup for the next few hours) -- add the caramelized onions and garlic into the soup base
Cook the soup on low for 4 hours while stirring and tasting regularly to see if you would like to make any tweeks... (Don't forget the alcohol in the port wine will reduce and the soup will not taste "boozy" in the end but it may your first couple taste tests)
After 3 hours, remove the fresh thyme sprigs from the soup to prevent them for completely deteriorating or burning if they are against a side for too long
When the soup has almost simmered the full time, cut your french bread into 1/4 inch slices and place on a cookie sheet... melt the additional Tbsp of butter and brush it on the slices of bread ( I sometimes make garlic bread if I am unable to find a baguette that is already seasoned with herbs or garlic...)
Place the buttered bread in the oven on broil in order to crisp them up. This is important to create perfectly grilled bread to place on top of your soup to slow the absorption and not leave you with soggy bread in your soup. Carefully monitor the bread when it is under the broiler to avoid burnt bread and having to start all over -- Been there and done that too many times
In an oven-safe bowl or crock, fill the bowl 2/3 rds with soup, place a toasted piece of bread on top of the soup and then a slice or two of provolone cheese, lastly sprinkle a few pieces of shaved parmesan on top to finish it off
Broil the whole bowl or crock in the oven and carefully monitor until it is golden brown to your choosing -- Rotate and shift the crock around for even browning
Best if enjoyed as a starter to your meal or a big bowl as a meal itself!
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