Ingredients
For the Soup Base
- 2 tablespoons neutral oil
- 4 cloves garlic, crushed
- 1 large yellow onion, rough chopped (~1.5 cups)
- 1 large carrot, rough chopped (~3/4 cup)
- 2 celery stalks, rough chopped (~3/4 cup)
- 1 (10.5 oz) can beef consommé
- 1 (10.5 oz) can chicken broth
- 4 cups water
- 1 teaspoon table salt
- half a teaspoon whole peppercorns
For the Garnish
- 1/4 cup thinly sliced button mushrooms
- 1/4 cup thinly sliced green onions
- 2 tablespoons French’s fried onions
First, Build the Aromatic Base
Heat the neutral oil in a medium stockpot over medium heat. Add the crushed garlic and sauté until it’s lightly browned and fragrant, then remove it from the pot and set it aside.
Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are deeply caramelized. This will take some time, but it’s where all the flavor comes from.
Next, Simmer the Broth
Add the browned garlic back to the pot along with the beef consommé and chicken broth. Simmer for about 3 minutes, scraping up any browned bits from the bottom of the pot.
Add the water, table salt, and whole peppercorns. Bring the mixture to a boil, then immediately reduce the heat to a very low simmer. You want to see only a few gentle bubbles. Let it simmer for at least 45 minutes.
Finally, Strain and Serve
Strain the soup through a fine-mesh strainer into a clean pot or large bowl, discarding the solids.
Taste the broth and adjust the seasoning with more salt if needed.
To serve, ladle the hot soup into bowls and top with a few slices of mushroom, a sprinkle of green onions, and a pinch of fried onions.
Benihana-Style Hibachi Onion Soup
Ingredients
For the Soup Base
- 2 tablespoons neutral oil
- 4 cloves garlic crushed
- 1 large yellow onion ~1.5 cups, rough chopped
- 1 large carrot ~3/4 cup, rough chopped
- 2 celery stalks ~3/4 cup, rough chopped
- 1 can beef consommé 10.5 oz
- 1 can chicken broth 10.5 oz
- 4 cups water
- 1 teaspoon table salt
- half a teaspoon whole peppercorns
For the Garnish
- 1/4 cup thinly sliced button mushrooms
- 1/4 cup thinly sliced green onions
- 2 tablespoons French's fried onions
Instructions
- Heat neutral oil in stockpot over medium heat. Sauté crushed garlic until lightly browned, then remove and set aside.
- Add onion, carrot, and celery to pot. Cook until deeply caramelized, stirring occasionally.
- Return garlic to pot with beef consommé and chicken broth. Simmer 3 minutes, scraping bottom of pot.
- Add water, salt, and peppercorns. Bring to boil, then reduce to low simmer for 45 minutes.
- Strain soup through fine-mesh strainer, discarding solids.
- Adjust salt to taste.
- Serve hot topped with sliced mushrooms, green onions, and fried onions.
