I made an ONION SOUP in about twenty or twenty-five minutes, and then, to see if I was leaving anything out, I checked out Mastering the Art of French Cooking by Julia Child. I guess I left out about two hours of cooking, the butter, and the beef stock. Oh, well.
Ingredients
1 — giant sweet onion [or two yellow onions] chopped in long pieces
2 tblsp. — olive oil
5 — garlic cloves, chopped
1 small piece — chopped red pepper [or 1/4 tsp black pepper]
1/4 cup — whole wheat flour to make roux [or 1 tblsp. ground flax seeds]
1/2 cup — nutritional yeast
3 tblsp. — tamari [or 1/4 cup light miso at the end]
8 cups — hot water, stock, or potato-cooking water
1/2 cup — sherry [or the juice of 1 lemon at end]
[Optional — 1/2 carrot and small stalk of celery, minced fine]
[Optional — 1/2 cup shredded mozzarella plant cheese and grated plant parmesan]
Method
I sauteed a giant sweet onion, chopped into long pieces, in a couple of tablespoons of olive oil. I suppose you could develop the flavors with longer, slower cooking, but I was hungry.
I sauteed a giant sweet onion, chopped into long pieces, in a couple of tablespoons of olive oil. I suppose you could develop the flavors with longer, slower cooking, but I was hungry.
I added five coarsely chopped garlic cloves and a small amount of chopped hot red pepper because there was a little piece waiting to be used up. [In another version, I added minced carrot and celery instead of the red pepper, and I added black pepper.]
