Do you love French onion soup? Does the thought of that subtly sweet flavor make your mouth water in anticipation? Want something a little different? Then I have just the recipe for you. The spicy hint of heat from the red pepper combined with the delicate sweetness of the brown sugar and onions will make your taste buds stand up and cheer.
2 sticks of butter
3-4 pounds of onions, thinly sliced
2 cloves garlic, finely minced
2 teaspoons salt (I prefer sea salt)
1/4 teaspoon ground red pepper
1/2 teaspoon black pepper (I prefer freshly ground)
2 tablespoons dark brown sugar
3 tablespoons all-purpose flour
8 cups chicken stock, warmed
3 chicken bouillon cubes, dissolved in stock
1 loaf of French bread, sliced and toasted
1 large clove garlic
1 cup shredded cheese (I prefer mozzarella)
In a large pot, place butter and allow to melt over low heat while you prepare the onions. After butter is melted, place sliced onions and minced garlic into pot and stir to coat with melted butter. Turn heat up to medium and allow onions to caramelize, stirring frequently. As onions begin to caramelize, add salt, red pepper, and black pepper. When onions begin to become golden brown, add brown sugar and cook an additional 5 minutes, stirring continuously to prevent scorching. Add flour and stir, cooking an additional 2 minutes. Add warmed chicken stock to onions and while stirring constantly, bring the soup to a low boil. Boil for 5 minutes then reduce heat and allow soup to simmer for an additional 20 to 30 minutes, stirring often to prevent clumping.
Cut remaining garlic clove and while bread is still warm rub the garlic over the toast. Ladle soup into oven safe bowl and top with a slice of toasted French bread. Sprinkle 1 to 2 tablespoons of shredded cheese onto toast. Place bowl on a cookie sheet and place under the broiler for 2 to 3 minutes or until cheese is golden and bubbly. Remove from oven and enjoy.