Recipe for cooking old san francisco steak house onion soup

Soups for Salads :: Copy-Cat Soups

Old San Francisco Steak House Onion Soup

Source: Old San Francisco Steak House - San Antonio, Texas

2 Tbsp. clarified butter *
2 lrg. red onions, thinly sliced
6 lrg. yellow onions, thinly sliced
2 qt. beef stock
2 qt. chicken stock
12 oz. (1 1/2 C.) dry sherry
1 1/2 Tbsp. 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 Tbsp. minced fresh parsley
Paprika, to taste
1 tsp. 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 lrg. heavy pot over moderate heat and add the onions, separating the rings with a fork. Cover and saut onions, stirring occasionally, for about 10 min. Raise the heat to med. high and 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, 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 approximately approximately 1 gallon (16 C.) soup.