Creole Onion Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Creole Onion Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Creole Onion Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (1 pound) loaf French bread
• 1/4 cup butter
• 2 onions, thinly sliced
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground black
• pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Creole-style
• seasoning
• 1/4 cup spaghetti sauce
• 2 tablespoons soy sauce
• 2 (10.5 ounce) cans beef broth
• 1 cup shredded Swiss cheese
• 1 cup grated Parmesan cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Slice the bread in thick slices and place on the rack in the oven

Step 2: Technique & Execution

Heat oven to 325 degrees F (165 degrees C)

Step 3: Technique & Execution

Check bread periodically throughout following steps and remove from oven when golden

Step 4: Technique & Execution

In a saucepan over medium heat, melt butter

Step 5: Technique & Execution

Cook onion in butter, stirring, until golden, 15 minutes

Step 6: Technique & Execution

Sprinkle flour, pepper, garlic powder and Creole seasoning over onion and continue to cook until flour is golden brown as well