Onion Soup

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 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.]

After all that had softened a bit, I added about a quarter cup of whole wheat flour left over from baking some more sourdough bread. [You could add a tablespoon of ground flax seed meal to thicken it instead.]

I added a half a cup of nutritional yeast and about three tablespoons of tamari, stirring it all together. [In another version I added plant cheese to the hot mix, so it would melt in. I also used miso and lemon in another version, added after cooking, instead of the tamari and sherry.]

 

Before it got too brown, I slowly added some hot water. Cold would make it get lumpy. Altogether there were at least eight cups of water — whatever makes it soupy enough and still tasting good.

 

It was almost done. I added a half cup of sherry and heated it another ten minutes or so.

 

It doesn't sound like a lot of ingredients, and it wasn't very hard to do, but it certainly hit my spot.