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This is a recipe for a traditional lent session homemade soup -- CREOLE STYLE FRENCH ONION SOUP. A mixed trio of onions caramelized to a deep brown are mixed with homemade beef stock infused with clove and other classic spices and herbs. Cheese is melted on french bread croutons for garnish. Great as an entree, appetizer or brunch offering.
Give this "good luvin from the oven" recipe for CREOLE STYLE FRENCH ONION SOUP a try.
And remember: When yah mix a lilโ bit of Creole wit a lilโ bit of Cajun -- dats good eatinโ.
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1 pound BEEF SHANK WITH BONE
1 small YELLOW ONION
1 small BELL PEPPER
2 stalks CELERY
1/4 bunch FLAT PARSLEY
2 sprigs fresh THYME
2 BAY LEAVES
5-9 WHOLE CLOVES
2 teaspoons CREOLE SEASONING
1/4 teaspoon fine grain PINK HIMALAYAN SALT
1/2 teaspoon CRACKED BLACK PEPPER
7 cups WATER
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1-1/2 pounds SWEET ONION
1/2 pound RED ONION
Medium SHALLOT
4 tablespoons CLARIFIED BUTTER OR GHEE
2 tablespoons OLIVE OIL
1 tablespoon GRANULATED CANE SUGAR
2 teaspoons CREOLE SEASONING
2 teaspoons ALL-PURPOSE FLOUR
1/3 cup CREAM SHERRY OR RED WINE
4-5 cups BEEF STOCK
1/4 - 1/2 teaspoon RED PEPPER FLAKES
sliced FRENCH BREAD
2 tablespoons SALTED BUTTER, melted
grated EMMENTAL (SWISS) CHEESE
grated PARMESAN CHEESE
grated ROMANO CHEESE
chopped CHIVES, garnish