All there is to it really are fresh onions, good home made low fat turkey stock and good, wholesome Ezekiel Bread. The key to making fantastic onion soup is to get the onions to caramelize real good before adding anything to them at all, save for a few spices… and that takes close to a half hour!
Soul Warming French Onion Soup
- 10 medium onions (sliced)
- 4 garlic cloves (chopped)
- ½ tsp Himalayan or fine sea salt
- ¼ tsp freshly cracked black pepper
- ½ tsp freshly grated nutmeg
- 1 whole star anise`
- 4 whole Juniper berries
- 1 bay leaf
- ½ tsp dried savory
- 1 tbsp Dijon Mustard
- 50 g parmesan cheese (grated)
- 50 g low fat mozzarella (grated)
- 5 cups low sodium chicken stock
- 4 slices stale or toasted Ezekiel bread
- In a large stockpot, cook the onions, garlic, salt and pepper over medium heat until the onions get super soft and take a beautiful caramel color, about 20-25 minutes. Stir often so the onions don’t burn.
- When the onions are ready, add nutmeg, star anise, juniper berries, bay leaf, dried savory, Dijon mustard and stock. Bring to a boil then cover, lower the heat and simmer for 20-25 minutes to allow the flavors to infuse. Turn off the heat and remove bay leaf, star anise and juniper berries.
- When you are ready to serve the soup, ladle it into 4 oven safe individual soup bowls and place a
- piece of stale Ezekiel bread in each bowl. You want your bread to be on the very dry side. If you find it’s not dry enough, give it a few minutes in the toaster.
- Mix all the cheeses together and sprinkle evenly over the 4 bowls. Place the bowls in a 375F oven and cook until the cheese is all melted and bubbly and turns a beautiful golden color. (you might want to place a cookie sheet or piece of aluminum foil underneath to catch possible overspillage)
