French Onion + Veggie Soup
Heather Hartman HealthFrench Onion + Veggie Soup
Heather Hartman Health
8
45 minutes
90 minutes
French
Soups and Stews
Classics
INGREDIENTS
4 tablespoons EVOO
6 large red onions, julienned
2 pinches salt
0.5 tablespoon garlic puree
1.5 teaspoon black pepper
8 sprigs fresh thyme
2 each bay leaves
2 tablespoons @cup4cup
2 tablespoons cognac
1.5 cup dry white wine
11 cups bone broth
1 cup baby bellas, sliced
2 cups carrots, diced
2 cups celery, diced
1 cup peas
8 cups baby kale
8 slices sourdough
8 slices goat cheese
METHOD
Heat the olive oil in a large pan on Medium.
Add the red onions and one pinch of salt. Mix, cover, and cook for ten minutes on Medium.
Uncover, then continue cooking for one hour on Medium, mixing every ten minutes or so. Resist the urge to increase the temperature - the magic caramelization will happen at the very end and patience is definitely worth it.
Add the garlic puree, black pepper, thyme, bay leaves and cook for for 2-3 minutes. Add flour and liquor and cook until reduced, 3-5 minutes. Add the bone broth, bring to a boil, then simmer for 20 minutes.
Meanwhile, add the mushrooms, carrots, celery, peas and one pinch of salt to a saute pan. Cook until soft. They should release enough liquid to steam themselves without needing any oil. Mix in the baby kale at the end.
Distribute the veggies between individual oven safe bowls and ladles of soup. Cover with sourdough slices topped with goat cheese and broil until the cheese is brown and crispy. If you don't have oven safe bowls, lay the sourdough topped with goat cheese on a quarter sheet pan and broil. Once brown and crispy, transfer to the top of warm soup.