Charred Onion Soup

Charred Onion Soup

Charred Onion


6-7 lg.                                                Julienne White onion
¼ cup                                                 E.V.O.O.
¼ cup                                                 Fresh garlic, minced
3 each                                                Sprigs of thyme
¼ cup                                                 White granulated sugar
½ cup                                                 Worcestershire
1 qts                                                   Beef stock
2 cups                                                Chicken stock
TT                                                      Kosher Salt


The Method:

Cut the ends off the onion and peel off the outer layer. Then julienne the onion as thin as you prefer. There is a method in which you can do a “half julienne”. This would mean cutting the onion in half horizontally then making your julienne cut. You should end up with 1” x 1/16th” pieces when finished.

In a large mixing bowl toss the onions with Olive oil and season with salt TT then set aside. Using an 8 qt stock pot with medium heat add in your onions, garlic & thyme. The thicker the stock pot base is the more even your heat will distribute, if you have a thin stock pot you will have “hot spots” and need to stir constantly.