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Cold nights are upon us now. Nothing says cozy warm like hot soup. Soup is pretty much one of our favorite foods, so you might see more soup recipes in the future. We took a little break from this blog, because I was experiencing allergic reactions. I was not sure what was causing them, but they were happening once a month, and caused my throat to swell. I had to cut a lot of foods out of my diet hence, the pause on the blog. We still do not know exactly what is causing the reactions. They have been diagnosed as idiopathic, and maybe just a combo of many things is causing them. The good news is that I have been having them less frequently. I have the confidence to cook more again, and have been adding some foods back into my diet. So here we are with French Onion Soup! I hope you enjoy. :)
4 - 5 sweet onions
Olive Oil
2 Tablespoons of Dark Brown Sugar
64 Ounces of Chicken or Vegetable Stock
2 Tbs of Brown Rice Flour
1/2 Cup of a Dry White Wine we used a Pinot Grigio
Salt and Pepper
Swiss Gruyere
Set crock pot to low or medium heat and add in the chicken or veggie stock, and rice flour. Slice and sauté onions in olive oil on low to medium heat. When onions start to become translucent add in the brown sugar and 1/4 cup of the of white wine, and turn up heat to medium - high. When onions start caramelize (you don't want them to get too brown, because they will cook more in the crock pot) remove from heat and add to the broth mixture in the crock pot. Season with salt and pepper, and add the other 1/4 cup of white wine to the crock pot. I also added a touch more brown sugar. Let the soup slow cook in the crock pot for 5 or six hours. Serve with toasty bread and melted Gruyere...unless you are gluten-intolerant like me. I just sprinkled some cheese on top instead. This soup actually tasted good enough to me that it could stand alone without the cheese or bread.
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