RECIPE OF THE WEEK | French Onion Sourdough Soup
The key to a good French onion soup is getting the onions very browned and imparting substance via the wine and salt. Once you master the browning technique used in this recipe, you'll be able to caramelize onions for any recipe you could imagine: onions for pizza, chili, or fajitas, or for garnishing grilled sandwiches, and so on. You can also add extra bread to this recipe, allow it to completely dissolve in the soup, and have an incredible gravy at hand. Have fun with it!
Makes 2 servings
2 yellow onions
1/4 teaspoon salt
1/4 cup red wine, divided
2 1/4 cups water, divided
1 teaspoon fresh thyme
1/2 teaspoon cracked black pepper
2 slices whole-wheat sourdough bread
Slice the onions into pieces roughly 2 inches long.
Put a wok or pot on medium-high heat. Add the sliced onions and salt and sauté until the onions are heavily browned. Add in 2 tablespoons of the red wine and stir quickly. Once it completely evaporates, allow the onions to cook for another minute and then add in the remaining 2 tablespoons of red wine. Allow it to evaporate, allow the onions to sauté again, and repeat this twice more, using 2 tablespoons of water each time.
Add the remaining 2 cups of water to the pan, along with the thyme, pepper, and bread; allow the soup to simmer for about 2 minutes. You should find that the bread starts to roughly dissolve and thicken the soup. Once that happens, it's ready to serve.
Making It Simple: Go through the browning process with the onion just two times (you'll only be using the red wine to do this) and then add all the ingredients to the pan, simmering everything for about 5 minutes.
Tip: The best way to slice an onion is to first slice it in half. Lay each section flat, and then slice it in half across its longest dimension. You now have four wide onion sections. Slice each of those into lots of thin onion pieces.
Core Concepts: Try this browning technique in other dishes where you want a sweet, heavy onion flavor.
Nutrition Information | Per serving (1/2 recipe):
calories: 149; fat: 1 g; calories from fat: 7%; cholesterol: 0 mg; protein: 4 g; carbohydrates: 28 g; sugar: 8 g; fiber: 3 g; sodium: 453 mg
Recipe from Jason Wyrick found in 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health by Neal Barnard, M.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.