Faux Onion Soup
Rated 5.0 stars by 1 users
Category
Soups Stews Chilis
Author:
Cathy Hoyer
Servings
4
Prep Time
20 minutes
Cook Time
60 minutes
This is an amazing take on French Onion Soup but a Low FODMAP version.
***Please Note: This recipe is not Certified Low FODMAP. It may or may not contain FODMAPS. Please adjust the ingredients as needed to meet your dietary needs.
Ingredients
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1 Large onion sliced thickly
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2 Tbsp Olive Oil OR 2 Tbsp Shallot or Onion infused oil
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3 Tbsp Unsalted Butter
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4 Cups thinly sliced Leek greens
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2 Bunches Green Onion Grrens (approximately 8-10 stems)
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1 tsp dried Thyme or 3 stems fresh Thyme
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3 Tbsp SnS Onion Base
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2 Tbsp SnS Beef Flavored Base
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6 Cups water (you could use ½ cup red or white wine and 5.5 cups water)
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Pepper to taste
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1 Tbsp Red Wine Vinegar (use this if not using wine as noted with the water)
Soup Topping
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½ Slice Soudough Bread per bowls
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Grated Gruyere cheese
Directions
Prep
Wash your Leek Greens thoroughly. Dirt gets hidden in all the layers. Dry the segments and slice thinly.
Slice the Green Onion greens and then finely mince. You want to bring out the juices. Can even squish them into a paste with a Mortar & Pestle.
Slice your Sourdough Bread and toast them either in the oven or toaster.
Grate the Gruyere.
Cooking
In a large pot heat the Olive Oil. Add the thickly sliced onion and sauté on medium heat until the onions are soft and lightly browned. About 10 - 15 minutes.
Remove the onions from the pot but leave the oil in the pot. This is where keeping the pieces large makes it easier to remove. We’ve essentially created Onion infused oil.
**If you are using Onion or Shallot infused oil you can skip this whole first 2 steps and proceed with below after adding the oil to your pot.
Add the butter to the oil and melt then add in the thinly sliced Leeks. You want to sauté this over medium-low heat for at least 20 to 30 minutes or until very very soft & cooked down.
Once the Leeks are cooked down turn the heat up to Med - High. Add in your finely minced Green Onion Greens and 1 tsp dried Thyme (or the fresh stems) and cook another 2 minutes. The Thyme should be fragrant.
If using the wine add it now and let it cook down until almost completely gone.
Then add your water, SnS Onion Base, SnS Beef Base and Pepper. Bring this all to a simmer for about 10 minutes.
If you have not used red or white wine then after the 10 minutes add the TBSP of Red Wine Vinegar. Let it simmer for another minute.
Set your oven to Broil and put a piece of foil on a cookie sheet.
Ladle the soup into your oven proof bowls about 3/4 full. Top the soup with the toasted Sourdough Slice. And top this with grated Gruyere Cheese.
Set under broiler until the cheese is melted and lightly brown. Watch closely so you do not burn.
Bon Appetit!!
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On the Low FODMAP Diet and missing French Onion Soup? Look no further! Thanks to Cathy Hoyer we have a delicious Low FODMAP version.