The relevance of that will become clear shortly, but first ... the recipe’s preamble!
What Ron invented in place of same-old, same-old, is the single best soup I’ve ever tasted. Worthy of a top chef, his soup isn’t even difficult to make! I feel certain that when I publish his recipe, restaurants will add it to their menus. That’s how outstanding this soup is! Ron’s recipe contains no added salt because the beef and chicken concentrates and Parmesan are salty enough. Nor is his recipe thickened with flour. The butter and cream do an excellent job of thickening soup + waistline on their own.
Ron’s Cream of Onion Soup:
2 very large onions, peeled and coarsely chopped
1 scant tbsp. garlic powder
1 tsp. black pepper
1 tbsp. beef bouillon base (Ron used the “Better Than Bouillon” brand, but any quality product will do)
2 tbsp. powdered chicken stock base
¾ c. heavy cream (“whipping” cream)
2-to-3 tbsp. dry sherry, to taste
4 tbsp. commercial, shake-on Parmesan cheese
Note: Onions will not burn or caramelize because of the substantial amount of butter and because onions will begin to release their juices as they cook down and tenderize.
Here’s Ron at work! I’ll let his big ol’ “man hands” tell the story:
|Onions! Two! Large! Capisce?|
|Add to pot containing melted butter.|
|Stir. Then stir some more. And more, still.|
|Add beef base and other ingredients. Stir, stir, stir!|
|Mixture will be pleasantly golden.|
|Slowly add heavy cream.|
|Ladle into bowls ...|
|And finish with a flourish of Parmesan cheese.|
As for those “man hands”? Jerry Seinfeld, we miss you!
If your mobile device won’t let you view this YouTube video, go to: http://www.youtube.com/watch?v=bSL4cmFW_GU