What You'll Need:
- 6 yellow onions
- 2 tablespoons of sugar
- 1/2 cup Chin Dribblin Tamarind Yakisoba Sauce
- 8 cups of beef stock
- 1/2 cup honey
- 1 cup tamari
- 1/2 cup sherry vinegar
- 1 cup brandy
- 3 bay leaves
- 6 sprigs of thyme
- 1/4 cup chili paste
- 1/2 cup of chicken bouillon powder
- 2 tablespoons of butter
- 4 tablespoons of olive oil
- 2 tablespoons of pepper
- 2 tablespoons of salt
For topping:
- Gruyere cheese
- French Bread
Directions
- Julienne onions and add to pot with the olive oil and butter. Cook them low and slow for about 45 minutes. During the cooking breakdown process, sprinkle in the 2 tablespoons of sugar (this will help the caramelizing process and add sweetness). Once your onions are nice and brown and fully caramelized, add your brandy to deglaze the pot.
- Once deglazed, add all other ingredients and allow to bring to a boil. Once boiling, lower heat to a nice simmer and allow to cook for another 20 minutes.
- When finished simmering, discard thyme and bay leaves and adjust salt and pepper ratio as needed.
- When ready to serve grab an oven proof bowl, and turn oven to broil.
- Ladle soup into bowl, add French bread and layer gruyere on top. Place into oven and allow for cheese to melt and become golden brown and bubbly.
- Once fully cooked, pull out of oven carefully and serve. ENJOY!
