Benihana-Style Hibachi Onion Soup
Hibachi onion soup isn't anything like French onion - it's this clear, light broth that tastes way more complex than it looks. The whole flavor comes from caramelizing the vegetables really well before adding the broth, then simmering it low and slow for at least 45 minutes.
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.
Notes
For best flavor, allow vegetables to fully caramelize before adding liquids.