Recipe Background
Steakhouse soup blends rich caramelized onions and cheese layers for hearty comfort.
Steakhouse soup delivers a rich aroma that drifts through the kitchen, peppered with the deep sweetness of caramelized onions. Each spoonful reveals layers of complexity grounded by the earthy beef broth and accented by the woody notes of thyme. As you cook, the melting butter embraces the onions, a quiet alchemy that transforms them into golden ribbons. Stirring occasionally helps them soften uniformly, concentrating their sweetness for a foundation that will anchor the flavors.
Serving this soup is like presenting a warm invitation. The Gruyère and Emmental cheeses create a bubbly crust that contrasts beautifully with the soft, comforting soup underneath. French bread soaks up the broth, offering chewy bites that bind the dish together. A dash of dry sherry adds a touch of elegance, elevating the savory base with its subtle warmth.
Share this hearty soup on a cool evening, letting the flickering oven light cast a gentle glow on your gathering. With each bowl, you offer not just nourishment but a cozy experience. This soup lingers as a reminder of the power of simple ingredients, transformed with patience and care—a testament to the craft of cooking.
Ingredients
- 3 tablespoons butter
- 3 large white onions sliced
- 2 tablespoons brown sugar
- 2 (32-ounce) containers beef broth optionally low-sodium
- 1 tablespoon Worcestershire sauce
- 1 clove garlic minced
- 1/3 cup dry sherry
- 4 sprigs fresh thyme plus more, to taste, torn leaves, for garnish
- 1 bay leaf
- 8 slices French bread day-old
- 3/4 cup Gruyère cheese shredded
- 1/2 cup Emmental cheese shredded
- 1/3 cup parmesan cheese shredded
Directions
- In a large, nonstick pan over medium-low heat, melt the butter.
- Add the onions and the brown sugar to the melted butter and cook, while stirring, until the onions are golden and caramelized, about 20 minutes.
- Add the caramelized onions, the beef broth, the Worcestershire sauce, the garlic, the dry sherry, 4 of the thyme sprigs, and the bay leaf to a slow cooker.
- Cover the slow cooker and cook on low until the flavors meld together, about 6-8 hours.
- Preheat the broiler.
- Remove and discard the thyme sprigs and the bay leaf from the soup.
- Ladle the soup into heatproof serving bowls and place them on a baking sheet.
- Place 1 slice of the bread in each bowl, then top each evenly with the Gruyère cheese, the Emmental cheese, and the parmesan cheese.
- Broil the soup until the cheeses on top are melted and slightly browned, about 2-3 minutes.
- Garnish with the extra thyme leaves and serve hot.
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