What a week back at work it has been! I missed my Firsties like crazy. I feel like in just the 2 weeks of winter break they have grown 10 inches! Their excitement to be back matched mine and we had an amazing week together.
I have faced my reality with being back at work too…. blogging is going to be something that I need to make time for. It feels so natural to devote my extra time to my Firsties- the same could possibly be said for many of us teachers- but I want to continue cooking up dishes that my husband and I love and sharing them with you!
This weekend I wanted to take advantage of the weather and make a comforting soup. Troy and I eat clean on a daily basis, but we definitely never skimp on our cheese. This is one area where we both agree that indulging is worth it every now and then. French onion soup is such a deep, rich, and flavorful soup- slightly sweet from the caramelized onions and nutty from the Gruyere and Asiago cheese. It is a weekend must have that Troy thoroughly enjoyed. Happy eating!
French Onion Soup
1 tbs ghee
1 tbs avocado oil
5 sweet onions, thinly sliced
2 cloves garlic, minced
1 tsp salt
1/2 cup water
2 tbs tapioca starch
6 and 1/2 cups low sodium beef broth
6 sprigs fresh thyme, leaves only
1/2 cup sherry, plus 2 tbs
Salt and pepper to taste
8 slices Gruyere cheese
2 cups shredded Asiago cheese
1 bag of garlic croutons (or bruscetta)
In a heavy bottom pot, saute onions in ghee and avocado oil on medium heat. Add 1 tsp of salt to help the onions soften.
After the onions have become translucent, add in minced garlic, 1/2 cup of water, and thyme and saute for 30 minutes. If you would like to caramelize them more, continue sauteing to your liking.
Add 1/2 cup of sherry and saute for 10 minutes more.
Add in 6 cups of beef broth and simmer for 30 minutes.
In a small bowl, add 1/2 cup of beef broth and tapioca starch. Mix well to combine and stir into soup. Add in 2 tbs of sherry and simmer for 10 minutes. Salt and pepper to taste.
Transfer soup to oven safe bowls on a baking sheet. Add 2 slices of Gruyere cheese over each bowl followed by croutons and shredded Asiago cheese.
Place under broiler until golden and bubbly.