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Classic French onion soup is taken to the next level with the addition of homemade seasoned broth and mushrooms and mini broccoli florets for flavor and texture. Garnished with savory granola chips, this soup is totally restaurant-worthy.
2 tablespoons butter
1 tablespoon Gefen Olive Oil
5 large onions
8 button mushrooms, thinly sliced
4 cloves garlic, finely chopped
3 tablespoons flour (I use white spelt)
1/2 cup white wine (I use a Moscato bubbly wine, but any white wine is okay
1 rounded tablespoon onion soup mix
2 tablespoons mushroom soup mix
1 tablespoon soy sauce
1 tablespoon parve chicken soup mix
2 tablespoons Baron Herzog Cabernet Sauvignon or other dry red wine
1 teaspoon fish-free Worcestershire sauce
1 bay leaf
2–3 sprigs thyme (optional)
salt, to taste
pepper, to taste
1 cup oats
1/4 cup white quinoa, uncooked
1/4 cup black quinoa, uncooked
2 tablespoons sliced almonds
1/4 cup sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons poppy seeds
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
scant 1/2 teaspoon salt
1 egg white
1 tablespoon olive oil
1 tablespoon maple syrup
Heat butter and oil in a six-quart pot. Slice onions in half from top to bottom (they get softer that way), then slice them thinly but not too thinly. Add onions to the pot and sauté over medium-high heat for 40 minutes, stirring often. Onions should be deep golden with a soft, jammy consistency.
Add mushrooms and continue sautéing for five more minutes. Add garlic and sauté for two more minutes. Sprinkle with flour and cook for another one minute. Pour in white wine and mix.
Prepare a four-cup measuring cup. Put the onion soup mix, mushroom soup mix, soy sauce, chicken soup mix, red wine, and Worcestershire sauce in it. Add water to the four-cup line. Whisk together well and pour it into the pot.
Add an additional two cups water and the bay leaf and thyme, if using. Bring to a boil. Reduce heat to simmer and add the broccoli florets. Cook for 15 minutes.
Remove the bay leaf and thyme. Season with salt and pepper. Remove from heat.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Line a baking sheet with parchment paper.
Mix the oats, quinoa, almonds, seeds, and spices in a bowl. Add the egg white, olive oil, and maple syrup and stir until everything is well coated. Pour onto the prepared baking sheet and flatten out evenly. Bake for 20 minutes or until lightly brown and crispy.
Remove from oven. Let cool (it will harden). Break into small and medium- sized pieces. Garnish soup with granola chips right before serving.
Store granola in the fridge or freezer.
Styling by Chay Berger
Food Prep by Leah Hamaoui
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