It's snowing! After a spring like winter, it's snowing. Cold and blustery calls for soup...
This is a crazy mixed up adaption of Dorie Greenspan's recipe, Cheese Topped Onion Soup.
- 4 medium sweet onions
- 1 tbsp olive oil
- 1/2 tbsp Soy Garden from Earth Balance
- 3 garlic cloves, minced
- 1 tbsp Arrowroot Flour (or corn starch)
- 4 cups chicken broth
- 2 cups of whey or more chicken stock
- A pinch of white pepper
- 4 large slices simple bread
- 1/4 cup grated romano cheese
- 1 tbsp Soy Garden from Earth Balance
- 1 tsp Herbs de Provence
- 1 cup grated machengo (feel free to substitute)
- 1/2 cup grated buffalo mozzarella
Preheat oven to 450f . Cut the onion in long thin strips. While you are cutting the onions, heat the olive oil and 1/2 tbsp butter in a dutch oven or crock. Add onions and garlic and bake for about 75 minutes until the onions are translucent and beginning to brown.
Sprinkle the arrowroot over the onions, pour in the wine and the chicken broth. Cook until the liquid is simmering, about 60 minutes. Add white pepper to taste.
Butter and season bread with Herbs de Provence. Cut into crouton sized pieces. Toast, until the are browned to your liking, it take about 17 minutes in an oven at 400f. Fill either bakeable bowls with soup or just use the crock for the final step. Top with a generous portion of croutons and the grated cheese. Keep under the broiler until the cheese melts and lightly browns. This should not take more than 10 minutes.
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Photo Credit: Julie Cecchini