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
- 5 cups low sodium chicken stock
- 1 oz parmesan cheese (grated)
- 1 oz low fat mozzarella (shredded)
- 4 slices stale or toasted Ezekiel bread
- 1. 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.
- 2. When the onions are ready, add nutmeg, star anise, juniper berries, bay leaf, dried savory, Dijon
- mustard and stock.
- 3. 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.
- 4. When you are ready to serve the soup, ladle it into 4 oven safe individual soup bowls and place a
- piece of stale 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.
- 5. Mix all the cheeses together and sprinkle evenly over the 4 bowls.
- 6. 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)
*I made my own stock by throwing my turkey carcass along with everything that was in it (apples, oranges and sage) in enough water to cover all and I let that simmer for about 2 hours. I then strained my stock and put it in the fridge to cool completely, which made removing the very thin layer of fat that solidified on the surface super easy.