Benihana-Style Hibachi Onion Soup
Hibachi onion soup is nothing like French onion - it's this clear broth that looks simple but has layers of flavor from caramelizing the vegetables really well. You strain everything out after simmering so you're left with just the pure, clean broth topped with a few mushroom slices and fried onions.
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.
Notes
Caramelizing vegetables is key for developing rich flavor - don't rush this step.
Did you make this recipe?Let me know how you liked it below!