Southern Warm Up

Foodie Friday
With Designs by Gollum

While the snow is over (for now), it is still a bit chilly here. Time for some comfort food! Onion soup is yummy and the version I’m sharing today is Creole Onion Soup and the recipe is from Brennan’s New Orleans.


I love the traditional French onion soup but honestly, the mozzarella is just a tad difficult to eat as is the toasted bread crouton you have to fight through to get to the soup.

French Onion Soup

That is why I LOVE this Creole version of onion soup. It has yummy Parmesan cheese incorporated that will definitely not leave a string of cheese between the bowl and your mouth as you transfer the soup with your spoon!

Before we get to the recipe, I’ve got to tell you a story that explains another reason I love this soup. One beautiful Autumn when we were visiting New Orleans, yours truly was a bit under the weather. When I finally got to a doctor, it turns out I had a sinus infection. Grrrrrr, that can really put a damper on an otherwise fun trip.

What got me through was this wonderful Creole Onion Soup from Brennan’s. It was so soothing and warm and yummy.  Pretty powerful soup! Had to get the cookbook with that recipe on the double!

Oh, and one more thing, this soup doesn’t take HOURS to make. It is served with small croutons made with wonderful day old french bread.

Without further ado:

Today’s Lagniappe: Brennan’s Creole Onion Soup
If you don’t need 8 servings, you can easily halve this recipe.

(8 servings)
1/2 c. (1 stick) butter
1 large onion
1/2 c. all-purpose flour
2 quarts beef stock
2 T. Worcestershire sauce
1 t. white pepper
Salt to taste
2 tsp. eggshade or yellow food coloring (optional and I’m not sure why this is needed – CW)
1/4 c. freshly grated Parmesan cheese
Melt the butter in a large pot, and sauté the onion until tender, about 5 minutes. Blend the flour and cook the mixture over medium heat another 5 minutes, stirring frequently. Add the beef stock, Worcestershire sauce, and pepper. Adjust the seasoning with salt to taste. If desired, add the food coloring. Reduce the heat and simmer until thickened, about 15 minutes. Sprinkle with Parmesan, then serve.







5 responses to “Southern Warm Up”

  1. Amy Avatar

    I love onion soup and was planning to make it this weekend! 😉

    I’m having the very first GIVEAWAY on my blog. Please stop by to submit your entry. Good Luck!

  2. Christi Avatar

    Judeene, you are right! Somehow, I missed that. Got the recipe corrected. The cookbook is Breakfast at Brennan’s and Dinner, Too. My other favorite recipe from this cookbook is for the Eggs Hussarde.

  3. Judeene Avatar

    Just checking to see if the question marks in the measurements were supposed to be a forward slash mark? I’m definitely going to make this – perfect for this weather!

    1?2 c. (1 stick) butter
    1?2 c. all-purpose flour
    1?4 c. freshly grated parmesan cheese

  4. Donnie Avatar

    We went to New Orleans around 1990 and looked at Brennan’s menu in the window. Let’s see a car payment or dinner at Brennan’s….lol….The cookbook would be cheaper yet. This recipe sounds delicious.

  5. Jacqueline Avatar

    Oh, Brennans, we got to eat there. My memory was the chocolate bread pudding with a waiter pouring caramel and hot fudge into the middle of it! Sinfully delicious.

    This sounds fantastic. I love to make my own French Onion Soup. This is a fun alternative and I think the family would appreciate the ease of eating it too.

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