Ingredients
For the Soup Base
- 2 tbsp canola oil
- 3 cloves garlic, crushed
- 1 extra-large yellow onion, rough chopped (~2 cups)
- 1 extra-large carrot, rough chopped (~1 cup)
- 2-3 celery stalks, rough chopped (~1 cup)
- 1 (10.5 oz) can beef consommé
- 1 (10.5 oz) can chicken stock
- 5 cups water
- 1 1/2 tsp kosher salt
- 3/4 tsp whole black peppercorns
For the Garnish
- thinly sliced button mushrooms
- thinly sliced scallions
- French’s fried onions
Build the Aromatic Base
Heat the canola 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.
Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are deeply caramelized. This step takes time but is where all the flavor comes from.
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.
Add the water, kosher salt, and whole peppercorns. Bring the mixture to a boil, then immediately reduce the heat to a very low simmer. Let it simmer for at least 45 minutes.
Strain and Serve
Strain the soup through a fine-mesh strainer into a clean pot, 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 scallions, and a pinch of fried onions.
Benihana-Style Hibachi Onion Soup
Ingredients
For the Soup Base
- 2 tbsp canola oil
- 3 cloves garlic crushed
- 1 extra-large yellow onion ~2 cups, rough chopped
- 1 extra-large carrot ~1 cup, rough chopped
- 2-3 celery stalks ~1 cup, rough chopped
- 1 can beef consommé 10.5 oz
- 1 can chicken stock 10.5 oz
- 5 cups water
- 1 1/2 tsp kosher salt
- 3/4 tsp whole black peppercorns
For the Garnish
- thinly sliced button mushrooms
- thinly sliced scallions
- French’s fried onions
Instructions
- Heat canola oil in stockpot over medium heat. Sauté crushed garlic until lightly browned, then remove.
- Add onion, carrot, and celery. Cook until deeply caramelized, stirring occasionally.
- Return garlic to pot. Add beef consommé and chicken broth. Simmer 3 minutes, scraping bottom.
- Add water, salt, and peppercorns. Bring to boil, 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, scallions, and fried onions.
