Brennan’s Onion Soup

Brennan’s makes some hearty onion soup.  Onions are gently sauteed in butter, and when caramelized perfectly beef stock is added.  Their recipe is slightly different than most onion soups with the addition of an egg yolk and cream for extra richness.

Love Onion based soups? Be sure to check out these great recipes

Applebees French Onion Soup
Italian Onion Soup
Panera Bread French Onion Soup

Brennan’s Onion Soup

Make Brennan’s Onion Soup at home. 
5 from 1 vote
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Course: Soup
Cuisine: French
Keyword: Brennan's Onion Soup
Servings: 8
Calories: 504kcal

Ingredients

  • 1 1/2 cups butter
  • 4 cups sliced onions
  • 1 3/4 cups all purpose flour
  • 12 cups beef stock
  • 1/2 teaspoon Cayenne Pepper
  • 1 1/2 tablespoon salt
  • 1 egg yolk
  • 2 tablespoon Cream

Instructions

  • In a six-quart soup kettle melt butter, add onions and reduce heat to very low, cooking until onions are melted down. Be careful not to brown in the first stage of cooking. Add flour and cook 5 to 10 minutes more, stirring occasionally. Blend in stock, salt, and bring to a boil. Reduce heat and simmer about 15 minutes. 
  • Remove kettle from heat. Beat together egg yolk and cream. Add a little of the soup and mix quickly, then add to soup kettle. Serve in soup cups with toasted rounds of bread or croutons and sprinkle with grated Parmesan cheese, buttered breadcrumbs. Brown under broiler flame and serve.

Nutrition

Calories: 504kcal | Carbohydrates: 32g | Protein: 11g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 121mg | Sodium: 2331mg | Potassium: 822mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1205IU | Vitamin C: 5.9mg | Calcium: 67mg | Iron: 2.5mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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