Not So French Onion Soup
Source of Recipe
Internet
List of Ingredients
2 Tbs. extra virgin olive oil
5 medium onions, sliced in thin rings
1/2 head white cabbage, cored, thinly shredded
1/8 tsp. rosemary
1/8 tsp. thyme
1 tsp. sugar
a pinch of sea salt
freshly ground white pepper to taste
1 TB. balsamic vinegar
5 cups vegetable or chicken broth
1 bay leaf
4 slices day old French bread
shredded Gruyere, or soy cheese for topping
Recipe
In a heavy soup pot, heat the olive oil on medium-low heat, and stir in the sliced onions and cabbage. Add the rosemary, thyme, sugar, salt and pepper. Stir frequently, coating the vegetables in olive oil and herbs. Cook for about 10 minutes until the onions begin to brown nicely.
When the cabbage is soft, and the onions are caramelized, add in the balsamic vinegar, vegetable broth and bay leaf. Lower heat and simmer slowly for one hour.
In the meantime, lightly toast the slices of French bread.
When the soup is ready, turn on your oven broiler.Ladle the soup into four oven-proof bowls, and top each with a slice of French bread, and spoonful of cheese.
Lightly broil the soup for about 3-4 minutes, just until the cheese is starting to brown.
Serve hot and bubbling.
Serves 4
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