Clare’s Onion Soup

Wow, the land is full today. Full of rain, yay! And full of guests: two in the casita, one from Poland and one from the States, two in the Cacoons (hanging tents) from the Czech Republic and Russia, one in the grass hut from Maryland and two in the main house from different parts of Canada – web designers! I am SO taken care of. And so are they, I hope, which is the main reason for this land, to take care of people!

Recipe of the Day – French Onion Soup

Ingredients:

French Onion Soup

2 T. olive oil

6 yellow onions

2 T. Bragg’s or Coconut Aminos

2 T. Worcestershire Sauce

4 garlic cloves, thinly sliced

2 T. brandy OR 2 T. red wine

1 1/2 qt. vegetable stock or water (beef broth is Clare’s go-to, but for vegetarians…)

2 tsp. fresh thyme, minced (opt.)

Sliced Gruyere OR for the vegetarians/the lactose intolerant, cheese-less Parmesan and sliced rice mozzarella cheese (or nut based cheese of choice)

French Bread OR 4-8 slices bread (gluten-free bread, for the celiacs)

Parmezano: (cheese-less Parmesan – see recipe on this blog)
Directions:
  1. Cut the onions in half, then slice them across in thick strips. Pull apart layers.
  2. Drizzle olive oil over the bottom of your pans. Spread the onions out over the bottom of the pan(s). I use three or four pans at a time. Pour in about 1/4 c. water into each pan, with onions.
  3. Keep your pan REALLY low on heat…. just above simmer. The slower and lower the heat, and longer the time, the sweeter the onion will be. BEST SOUP EVER.
  4. Sweat the onions for  AT LEAST 45 minutes, until golden.
  5. As the onions begin to brown in the pan, EVERY 15 minutes or so, de-glaze it with a dash of brandy (or red wine) (De-Glaze = pour a tsp. or so in the pan and, using a spatula, let the liquid scoop up the brown sticky bits on the bottom of the pan, Your onions will turn a lovely caramel color.)
  6. Add the thyme and garlic for the final few minutes of the cooking time, then keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins. Add the Braggs or coconut amino AND Worcestershire sauce.
  7. Turn your broiler on high.
  8. Ladle up a ramekin’s (an oven safe bowl) worth of soup and place a piece of bread on top of it, then a slice of Gruyere and a slice of Swiss OR Parmezano and rice Mozzarella. Broil on HIGH for 1-3 minutes. WATCH CLOSELY! Broilers vary and this can easily burn!
  9. If you don’t have a broiler, toast the bread. Ladle the soup into heatproof bowls and add the toast. Sprinkle with Parmesan. Stick in oven to melt cheese at high heat.

Word of the Day: cebolla – onion

Tip of the Day: In order not to cry while you’re chopping onions, keep wetting the knife and the onions with water. And/or put a piece of your bread in your mouth to absorb the fumes. Both methods work well! I hear a match works, too!

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