As the weather gets colder I really crave soup. Last weekend I made a lentil soup that I oddly enough didn’t photograph or blog about. Yes, there are some things I don’t bother with, but this soup is different for me as I’ve never made it before. Some people are intimidated by French Onion soup, as if it’s a hard thing to do, but it’s just a lot of waiting really.
- 2 lbs of onion (I used white)
- 2 tsp Agave
- 2 tbsp garlic
- 2 tbsp canola oil
- 2 Vegetable flavoured bouillon cubes
- 2 tsp paprika
- 2 tsp black pepper
- 2 tsp coriander seed
- 2 tsp Italian seasoning
- 2 tsp Himalayan salt
- 6 cups of water + 4 cups of water
The traditional way of making really good French Onion soup involves caramelizing the onions. As I didn’t add wine or cooking sherry I didn’t get a nice brown on the onion, they were simply translucent.
Here’s what I did:
Set the stove top heat to medium, added the canola oil and then as it got hot added the garlic. Then added the onions along with 1 cup of water. Stirred till I could see the onions were simmering. At the 15 minute mark I added 1 bouillon cube and kept adding 1 cup of water as needed to not burn. Shortly after I added all the seasonings. Around the 35 minute mark I added a second bouillon cube and added the agave. I tasted the broth and added a bit more salt. It’s to your taste, so feel free to interpret this. Around the 45 minute mark I started to prepare the bread portion. I had made corn bread previously and cut up some slices, slathered Earth Balance (soy free) on one side, put them on a foil covered tray, then on the other side of the bread I added Daiya Cheddar cheese. I set the stove to broil and placed the bread inside. I waited till the cheese melted and then the soup was ready. I had added about four cups of water to the final broth what was left.
Think of the people who would be so happy to get their stuff. Or, the fact that it will be one less thing you will do tomorrow. Then I combined the two, poured the soup in a bowl and topped it with the bread part. Not so hard really.