This will sound nuts (you're used to that from me by now), but even though Kent & I didn't used to like onions, we've always loved French Onion Soup. I pulled from a few different recipes to come up with my own version and it was sooooo flavorful…
(See the update below with some tips from Chef Glenn at Reds on the River.)
Organic French Onion Soup
(Use as many organic ingredients as you can find.)
- 8 Tablespoons pastured butter (1/4 pound)
- 2 1/2 medium onions, sliced (I used a mixture of red & white since that's just what I ended up with at the farm market yesterday) – if you love onions, you'll probably want to use more
- 2 bay leaves
- 1 teaspoon fresh or dried thyme (I only had dried, but fresh would probably be better)
- 2 teaspoon sea salt
- 1 1/2 cup burgundy wine
- About 7 cups of stock/broth – I used a mixture of chicken and beef stock – a couple of the recipes I found called for that. Sounds weird but it was good.
- Croutons or toasted bread for each bowl
- Cheese for each bowl (Most restaurants use provolone, but all I had was an organic shredded Italian blend with mozzarella, provolone, romano & parmesan.)
Melt the butter and add the onions, bay leaves and thyme and then simmer on medium-ish heat for 30 minutes to caramelize the onions (but making sure not to burn them) to draw all the flavors out. Now add the burgandy wine and cook another 15 minutes. After the alcohol has burned off and your wine/onion mixture has a nice, deep aroma, add your broth and boil for a few minutes to allow all the flavors to come together nicely.
Now it's time to assemble the bowls. Use a largle ladle or measuring cup and fill up each bowl. Place croutons or toasted bread on the soup. On top of the bread, add any type of cheese you'd like. I like mozzarella or swiss or provolone.
Place a cookie sheet on your oven rack and then set the bowls on top. Bake about 10 minutes at 450* to melt the cheese.
Makes about 8 servings, much more if you're feeding kids, since they won't eat as much.
Note: After I already had this one started, I found another French Onion Soup Recipe that called for cooking the onions in the oven to save you having to stand there stirring them – so I'm going to try that next time, only I'll use the ingredients from my recipe above, since it came out so well and I loved the flavor.
Not fast, but simple for sure
This was filling enough for a main dish and tasted as good as what we've had in restaurants, all on my first try! We had it with a few different farm market fruits and veggies. This worked out great for a meatless meal, since most of the day Kent & I kept saying to each other, “So what should we pull out of the freezer for dinner?”, and we weren't getting anywhere. This soup was easy, not all that fast, but pretty simple to pull off.
UPDATE WITH SUGGESTIONS FROM CHEF GLENN:
- Use vidalia onions, cook them in a hot pan and just sear them quick to get some color on the outside, this gives a lot of flavor.
- Then go to low heat and cook to get the water and sugar out of the onion – cook 'til onions are transluscent.
- Add veal stock and a touch of sherry vinegar. (My farmer didn't have veal bones, so I got them at here.)
LET ME KNOW WHAT YOU THINK OF THIS RECIPE IF YOU TRY IT!
- Omit the bread from this soup and you have a healthy, tasty no carb meal! Scroll down here for other no carb/low carb ideas
- I'm working on another post with more info and resources to help you find hope for healing Autism, but for now, check out the new link I added to a video at this post: Autism / ADHD / ADD / Behavioral problems – Ways to Help, Ways to Cure?
- Where to buy coconut oil
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