RECIPE

By Nellie Palmer

INGREDIENTS

— 6 large yellow onions (about 3 pounds), peeled and thinly sliced root to stem. About 10 cups of sliced onions total — 4 tbsp extra virgin olive oil — 4 tbsp butter — 1 tsp Sugar In The Raw or monkfruit sweetener — Pink Himalayan salt – to taste — White pepper – to taste — 2 cloves garlic, minced — 8 cups water — 8 tsp Better Than Bouillon Roasted

Beef Bouillon — 1/2 cup dry white wine — 2 bay leaves — Three sprigs of fresh thyme

YOUR SOUL

WHICH ONIONS ARE BEST FOR FRENCH ONION SOUP? Onions: You can use white, yellow or red onions for French onion soup. But to make it the classic way, you will need 5-6 large yellow onions, peeled and thinly sliced. Butter: The tastiest (French) way to caramelize those onions. Although feel free to use vegan butter (or just olive oil) if you are avoiding dairy.

FRENCH ONION SOUP

Warm, cozy, and flavorful, this French onion soup is prepared with beef stock and caramelized onions. Top with croutons covered in melty Gruyere and Parmesan cheese. Is there anything more comforting on a chilly day than a hot bowl of French onion soup? Especially with a thick slice of toasted bread loaded with melty Gruyere cheese and lots of caramelized onions. The most important element in this soup is to properly caramelize the onions. Caramelizing the amount of onions needed in this recipe will take at least 40 minutes. Caramelizing is a chemical process that occurs when the sugars in the onions reach a certain temperature. This only happens after a long cooking time (the addition of a little extra sugar will help). The more caramelized, the deeper the color of the onions and the more flavor you'll get from them.

— 1/2 tsp freshly ground black pepper — 2 tbsp brandy (optional) — 8 1 inch thick slices of whole grain baguette — 1 1/2 cups grated Gruyere cheese — Asiago cheese shavings

INSTRUCTIONS

1. Caramelize the onions. 2. Toss sliced onions in half the olive oil. 3. Pour remaining olive oil in a six-quart heavy pot and add the onions. 4. Simmer onions, stirring often, for 15 minutes. Do not leave onions unattended or cook on high heat or they will scorch. If your onions scorch, start over. 5. Increase the heat to medium high.

Add the remaining tablespoon of olive oil. Cook, stirring often, until the onions start to brown, about 15 more minutes. 6. After 15 minutes, add the butter and continue to cook for at least 30 minutes, or until caramelized. 7. Add minced garlic and salt and cook for another minute. 8. Add the wine to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go. 9. In a large measuring cup, add the

Better Than Bouillon to at least two cups of water. Heat in the microwave for one minute. Stir until blended. 10. Add the blended stock, bay leaves and thyme to the pot.

Add remaining six cups of water.

Cover and simmer on low for 30 minutes. Season to taste with salt and white pepper. 11. Brush both sides of whole grain baguette with olive oil. Toast until golden brown. Turn bread over and top with Gruyere and Asiago cheese. Return to oven to melt cheese. 12. Ladle soup into a crock and add a cheesy baguette to each dish.