Time
prep 0:30
total 1:20
Ingredients
| 1/4 cup | sweet cream butter | | 8 cups | sliced yellow onions (4 to 5 md. onions) | | 2 cans (14 oz. each) | beef broth | | 3/4 cup | chicken broth | | 3 tbsp. | all-purpose flour | | 1-1/2 cup | water | | 1 tbsp. | ketchup | | 1-1/2 tsp. | ground black pepper | | 1-1/2 tsp. | salt | | 1/4 tsp. | dried thyme | | 1/4 tsp. | garlic powder | | 3 drops | Tabasco pepper sauce |
Garnish
| Croutons | | Shaved asiago cheese |
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Instructions
Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and sauté for 15 to 20 minutes, stirring often, until onions turn brown.
Add remaining ingredients (but not the garnish) to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.
Make croutons for the top of the soup by slicing foccacia bread (or any bread you may have) into 3/4-inch thick slices. Butter both sides of those slices, then cut the slices into bite-size cubes. Bake the bread in a 425°F oven for 15 minutes or until crispy. Shave some asiago cheese by simply dragging a potato peeler over the edge of a wedge of asiago.
Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved asiago cheese.
Author's Comments
My first recipe that i made from scratch. Almost classic but with a twist.
Now for the beef and chicken broth i make my own but you can sub swansons in and it tastes almost the same.
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