French onion soup
Servings: 2, Preparation time: 40 minutes
Ingredients
- 1 1/2 tablespoon olive oil
- 1 tablespoon walnut oil
- 3 1/2 onions sliced (yellow and/or
- 2 smaller shallots sliced
- 2 tablespoon all-purpose flour
- 3 cups water/veggie broth
- 1/3 cup dry sherry or pisco + champagne vinegar
- 1 tsp. Dijon mustard
- 1 tablespoon soy sauce
- pinch of oregano
- pinch of thyme
- salt & pepper to taste
- slices sourdough bread, garliced & toasted
- Jarlsberg or Gruyere cheese or vegan cheese (optional)
Instructions
1. Heat olive oil in large saucepan or deep iron skillet over medium heat. Once oil is hot and garlic is brown on one side, add only white onions. Cook until they start to get a little transparent.
2. Add shallots on top. Cook until they get a little transparent.
3. Add the red onions and walnut oil on top of those onions. Toss all the onions together. Cook until the top ones are semi-transparent and bottom one are caramelize and start to burn.
4. Add flour and toss so flour covers the onions. Keep mixing until the onions and flour start to turn a medium to dark brown.
5. Add soy sauce. Then the broth. Sprinkle in oregano and thyme. Add sherry and mustard. Stir until comes to rapid boil. Turn down the heat. Keep stirring until the soup gets thick and the rue is fully dissolved in the liquid.
6. Salt & pepper to taste.