French Onion Soup with Whole Grain Croutons

Ingredients

Total Yield: 2 servings

• 29 g (1 fl oz) extra virgin olive oil

• 680 g (1.5 lbs) onions (2-3 large), sauté slice

• ½ tsp sea salt

• Pinch black pepper

• 29 g (1 fl oz) sherry

• 3-7 g (2 each) garlic cloves, thinly sliced

• 2 sprigs thyme

• 1 bay leaf

• 680 g (24 fl oz) vegetable stock

• 3 tsp tamari or soy sauce or to taste

• 2 tsp rice vinegar or to taste

• Whole Grain Croutons (recipe below)

Prep Method

1. In a pot, heat oil over medium flame and sweat onions with salt until translucent.

2. Lower heat, and continue to sweat until onions begin to soften and color, stirring often to prevent burning.

3. Continue until onions are caramelized (brown and soft), about 30-40 minutes.

4. Add black pepper, sherry, and garlic and continue cooking until sherry reduces and garlic softens.

5. Add thyme sprigs, bay leaf, and vegetable stock. Simmer for 20-25 minutes.

6. Season to taste with tamari and vinegar.

Whole Grain Croutons

Yield: (1 ½ Cups)

• 114 g (4 oz) (about ¼ loaf) good quality whole grain bread, crust removed, medium dice

• 57 g (2 fl oz)  extra virgin olive oil

• 4 g (1 Tbsp) fresh thyme, minced

• ¼ tsp sea salt

• Pinch black pepper

Prep Method

1. Heat oven to 350° F. Line half-sheet with parchment paper.

2. Toss bread in a bowl with oil, thyme, salt, and pepper. Transfer croutons to a sheet tray.

3. Bake until bread is golden in color and crisp in texture. Serve over soup.