The idea is to make the soup inexpensively but rich with body – not thin. The gelatin in the consommé is essential in my opinion to giving body as well as enhancing flavor. I do not measure so the ingredients are approximations. The garlic can be omitted and I did not have the herbes d'Provence so I compensated with added thyme to taste. The Great Value brand and blend of herbs does fine. The beer is unnecessary but is added as a homage to the hash. It's paired with the flour but the flour is necessary although too much flour makes gravy – not soup. If the soup is too thin, go with a little corn starch mixed with broth to prevent lumps – a little. This recipe makes about a gallon of soup.
Ingredients
2 32 oz. cartons of Great Value beef broth
1 10.5 oz. can Campbell's condensed beef consommé
1 dozen medium to large yellow onions
1 ½ cups red wine
1 stick butter
3 tbsps. olive oil
1/3 cup flour
½ cup beer
1 tbsp. minced garlic
1 tsp. Kitchen Bouquet
3 tbsps. grated parmesan cheese
1 tbsp. dried thyme
1 tsp. herbes de Provence
salt to taste
1 baguette
½ lb. Swiss cheese
1 6 oz. bag of shredded parmesan cheese
1 bunch chives
Instructions
Use a skillet, crock pot, and mandolin – or improvise.
Pour a carton of beef broth in the crock pot and set to high.
Peel and top about 10 onions – enough to fill 2 – 3 skillets.
Slice the onions thin with the mandolin.
In another pot bring the other carton of beef broth to a boil, add the garlic, stir in the spices, and pour into the crock pot.
Somewhere along the line add the consommé.
Sauté and caramelize 1/3 of the onions in the skillet with a tbsp. of olive oil and 1/3 stick of butter.
Add grated parmesan cheese to the onions to give a little depth.
When lightly browned, add a tbsp. of flour to the onions and stir for a ½ minute. Do not overcook.
Add a half cup of cheap red wine to the onions to deglaze the skillet, stir, and pour into the crock pot.
Repeat with the remaining onions being sure to adjust the amount according to preference – more onion – less onion – thick or thin. So, don't peel and slice all the onions until ready for that last skillet.
Add the Kitchen Bouquet browning sauce a few drops at a time as needed to darken and impart more body and complexity to the soup being careful not to use too much. It's very strong.
Bless the soup with beer.
Let simmer in the crockpot and season to taste.
For the Croutons
Slice and toast a dozen thick baguette slices – thin enough to fit in a toaster. Arrange the toasted baguette slices on a cooking pan.
Slice the Swiss cheese into thin slices and completely cover the baguette slices. Sprinkle with shredded parmesan cheese reserving some parmesan to add as a garnish when serving.
Broil the slices in an oven until brown to make the croutons for the soup.
Chop the chives to use as garnish.
Serve with the crouton placed atop the soup and garnish with parmesan and chives as desired.
