Old San Francisco Steakhouse'S French Onion Soup

Name: Old San Francisco Steakhouse'S French Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons clarified butter; 2 large red onions, thinly sliced; 6 large yellow onions, thinly sliced; 2 quarts beef stock; 2 quarts chicken stock; 12 ounces dry sherry; 1 1/2 tablespoons brown sugar; 3 teaspoons ground black pepper; 1 1/2 - 2 teaspoons fresh thyme leaves or 3/4 teaspoon dried thyme; 2 tablespoons minced fresh parsley; paprika, to taste; 1 teaspoon chopped scallion; sourdough croutons or toasted pieces French bread; thinly sliced swiss cheese

Servings: persons

2 tablespoons clarified butter
2 large red onions, thinly sliced
6 large yellow onions, thinly sliced
2 quarts beef stock
2 quarts chicken stock
12 ounces dry sherry
1 1/2 tablespoons brown sugar
3 teaspoons ground black pepper
1 1/2 - 2 teaspoons fresh thyme leaves or 3/4 teaspoon dried thyme
2 tablespoons minced fresh parsley
paprika, to taste
1 teaspoon chopped scallion
sourdough croutons or toasted pieces French bread
thinly sliced swiss cheese

1
Heat the butter in a large heavy pot over moderate heat and add the onions, separating the rings with a fork. Cover and saute 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.
2
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.
3
Recipe can be halved or doubled.
4
At the restaurant we served these in onion bowls -- or very large yellow onions with the root cut off and the insides mostly scraped out(this can be used in the soup) with an ice cream scoop. After toping them with croutons and cheese they were placed under the broiler until bubbling.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons clarified butter, 2 large red onions, thinly sliced, 6 large yellow onions, thinly sliced, 2 quarts beef stock, and more.

Yes, Old San Francisco Steakhouse'S French Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!