French Onion Soup
We survived Sandy! Unfortunately so did the annoying holly tree in our front yard, apparently my totally authentic tree removal dance wasn’t very effective. On a positive note we did keep power throughout the Frankenstorm so we were able to have a mini-Harry Potter marathon which will hopefully continue tonight/tomorrow. Before the storm hit I went on a baking rampage, figuring if we were going to be stuck in a cold house without power we would need certain supplies. So with that thought in mind I made a double batch of cookies and some Sourdough Bread, first time using our starter Gunther. I had made sourdough bread once before using a kit which resulted in bread that was far from sour. I decided to take advantage of being stuck at home last week for less than pleasant reasons, and finally make a sourdough starter. Gunther isn’t very fancy, no buttermilk or cream was used in his creation, but he has survived an entire week and produced his first loaf of bread so we are off to a promising start.
With the creation of the sourdough I wound up with two loaves of bread and decided I needed a recipe that would take care of a few slices. I also needed a recipe that would keep me off my feet, since the medication I was on at the time made me a little wonky. Enter: French Onion Soup. The original plan was for me to start the soup and then hubby would take over, but the potent (and delicious) Spanish Onions caused him to retreat from the kitchen area. Luckily French Onion Soup requires lots of sitting between steps so everything turned out perfectly!
3 tbsp EVOO
1 tbsp oregano
1/2 tbsp thyme
1 tsp salt
4 garlic cloves, minced
3 large Spanish Onions, sliced
4 cups vegetable stock
4 slices bread (optional)
1 cup cheese, shredded & divided (optional)
- Heat the olive oil in a large dutch oven over medium heat. Add the spices, stir well and cook for 30 seconds before adding the onions and garlic. Cook for 20-25minutes, stirring frequently to prevent sticking.
- Once caramelized, add the vegetable stock then turn heat to high. Once the soup has come to a boil, cover and turn heat to low and allow soup to simmer for 30 minutes.
- Optional: Meanwhile melt the cheese on the toast until the cheese is brown and bubbling. Serve over the soup and enjoy!
In order to keep it vegan friendly, I used the last of my oregano bread and left the sourdough for another day. Another option for toasting the bread would be broiling it directly on top of the bowls of soup, using French Onion Soup bowls or other oven-to-table safe serving dishes. I decided to not use my FOS bowls at the last moment due to MIA oven mitts.