By Esther Boateng
Did your 12 days of Christmas turn into 12 pounds at Christmas? If so, this is the perfect soup to give your gut a well-earned rest, and perhaps get your energy levels soaring again. Bone broth, plenty of onions, garlic, and seasoning is all you need to pull this off.
Grab up to 4 onions, and your sharpest kitchen knife to get started; if you have a mandolin, grab that too. If you’re a stickler for tradition, add white wine when you sauté the onions. I prefer to skip the alcohol and add a dash of Worcestershire sauce; it adds a slight kick without completely hijacking the overall flavor of the soup.
Float croutons on top of the soup or enjoy it with a slice of cheesy toast mixed with red onions, or skip carbs altogether and keep things simple; voila.
French Onion Soup
- Up to 4 medium size white or red onions
- 2 cloves of garlic, crushed
2-3 Tbsp. A2/A2
Dr. Cowan’s Garden Ghee
1/2 tsp. Dr.
Cowan’s Garden Pepper Salt
1 tsp. Dr.
Cowan’s Garden Threefold Blend Powder (Savory)
1 tsp. Dr.
Cowan’s Garden Wild Ramp Powder
- 1 Tbsp. Worcestershire sauce
- 1 tsp. beef bouillon paste (optional)
- 4 cups beef stock or bone broth
- 1/2 cup white wine (optional)
- 1 bay leaf
- 3-4 sprigs of fresh thyme
- croutons (optional)
- 2 slices of sourdough bread, lightly toasted
- 1 cup of shredded gruyere, gouda, or your favorite cheese
1 tsp. Dr.
Cowan’s Garden Kale Powder
- 3 tablespoons of full-fat milk or cream
- 2 tablespoons of chopped red or white onion (optional)
- 1 tsp. Dijon mustard
A drizzle of Dr.
Cowan’s Garden Pumpkin Seed Oil
Cheesy Toast Ingredients
- Peel and thinly slice the onions and crush the garlic.
- Add 2 tablespoons of butter or oil to a moderately heated pan.
- Add onions and sauté for 15-20 minutes.
- Add more ghee or oil if necessary to prevent sticking.
- Add Pepper Salt, Threefold Savory, Wild Ramp, 1 tablespoon of Worcestershire sauce, and 1 teaspoon beef bouillon paste, and continue to sauté for a few minutes.
- Add stock, white wine (optional) bay leaf, and thyme, bring to a boil, and simmer for approximately 20 minutes, or until you’re ready to serve it.
Cheesy Toast Instructions
- Grate 1 cup of gruyere or your favorite hard cheese
- Add it to a bowl and mix with Kale and 3 tablespoons of milk or cream.
- Mix in 2 tablespoons of chopped red or white onion and 1 tsp Dijon mustard.
- Spread the cheese mixture onto 2 slices of sourdough bread
- Grill for 10-15 minutes or until it’s golden brown
- Remove from the grill and serve with a garnish of caramelized onions or a drizzle of pumpkin seed oil.
- The onions take about 40 minutes in total to caramelize, which brings out the flavor of the onions.
- When you chop onions to add to the soup, save some for the cheesy toast.