Too good not sharing this fabulous gluten free, anti inflammatory, anti viral,anti aging French onions soup, modified from food network, chef Tyler Florence.
As weather is transitioning to the spring, this year we are experiencing pretty wild storms, hot and cold weather swings that may easily get us sick!
So far I am protected well keeping a cold at bay!
I got two bags of organic onions both red and yellow from Trader Joe’s this week. Better to get a good use of them! Onion is good for you with so many preventive properties! This delicious onion soup takes about 30 minutes to make in my Vitaclay!
1/2 cup unsalted butter or 4 tablespoons olive oil
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
2-3 tablespoons arrowroot flour
2 quarts beef broth or mushroom broth
1 baguette, sliced
1/2 pound grated Gruyere
Add olive oil or melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 5-10 minutes.
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs.
Transfer to your VitaClay pottery. Add 2 cups broth. Set your clay pot multicooker on stew for 30 minutes.
In the last 10 minutes of cooking, mix arrowroot flour with 3 tablespoons water in a small bowl and stir well till it gets smooth. Add in your onion soup, stir and continue to cook for the rest of the time.
Season, to taste, with salt and pepper.
Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.