All the ingredients are on the screen but here’s some notes to help you out. For the bread, core it out then into a 425 fahrenheit oven for 5 minutes, remove it, switch your oven to a high broil setting then back in for 2 minutes. (Bread recipe is in my artisan ebook at chefjusticehunter.com)
Set aside until ready to fill. The broth is super easy and packed with flavor just make sure to strain all the solids out and let it simmer at least 20 minutes no more than 1 hour.
Add your baking soda as soon as the onions go in this speeds up the caramelization however add the honey once the onions start turning golden brown.
If your onions begin to burn add a little water 1 tsp at a time until they look like mine.
Once you add the cream cheese bring it back to a medium simmer then reduce the mixture by 1/4.
Then add 1 raw medium onion and your starch slurry.
Let it reduce over medium heat stirring constantly until thick and luscious and your raw onion is just turning soft. Make this for your friend and family and I promise it won’t last 10 minutes. This makes enough soup for 3-4 bread bowls. Garnishing with chives is optional.
