Soul Warming French Onion Soup
The key to making fantastic onion soup is to get the onions to caramelize real good before adding anything to them at all, save for a few spices… and that takes close to a half hour!
That’s where all the magic happens, though! That’s where all the amazing sweet and nutty flavor of the onions comes to life. That’s also where the gorgeous, deep golden brown color of the broth emanates from.
|10||medium onions, sliced|
|4||garlic cloves, chopped|
|1/2 teaspoon||himalayan or fine sea salt|
|1/4 teaspoon||freshly cracked black pepper|
|1/2 teaspoon||freshly grated nutmeg|
|1/2 teaspoon||dried savory|
|1 tablespoon||dijon mustard|
|5 cups||low fat beef or chicken stock|
|1/4 cup||freshly grated Parmesan cheese|
|1/2 cup||grated mozzarella cheese|
|4 slices||stale or toasted whole grain bread or use gluten-free bread, toasted|
In a large stockpot, cook the onions, garlic, salt and pepper over medium heat until the onions get super soft and take a beautiful caramel color, about 20-25 minutes. Stir often so the onions don't burn.
When the onions are ready, add nutmeg, bay leaf, dried savory, Dijon mustard and stock.
Bring to a boil then cover, lower the heat and simmer for 20-25 minutes to allow the flavors to infuse. Turn off the heat and remove bay leaf.
When you are ready to serve the soup, ladle it into 4 oven safe individual soup bowls and place a piece of stale bread in each bowl. You want your bread to be on the very dry side. If you find it's not dry enough, give it a few minutes in the toaster.
Mix all the cheeses together and sprinkle evenly over the 4 bowls.
Place the bowls in a 375F oven and cook until the cheese is all melted and bubbly and turns a beautiful golden color.
(you might want to place a cookie sheet or piece of aluminum foil underneath to catch possible overspillage)