Sunday, January 28, 2018

Sunchoke Vegetable Broth for French Onion Soup

The sunflower tuber helped give this vegetable broth a rich deep flavor that made a hearty French Onion Soup without meat.

Pan 1: onions:
First start the onions sautéing for the soup. Add 1/2 of a stick of butter to pan to melt, (or sunflower oil), on medium heat, add 5 or 6 thinly sliced yellow onions, or a combination of yellow and red. Salt & pepper generously. Add one bay leaf,  1/4 c. red wine and 1 tsp sugar. Sautée for 40-50 minutes until carmelized. Continue to add butter or oil as needed. Put aside until ready to serve, then reheat and add 1/2 c white wine and 1/2 brandy or cognac.

Pan 2: Vegetables
sautéed the following vegetables in butter or sunflower oil:
sunchokes, parsnips, celery root, carrot, fennel, apple, onion, garlic
sautéed on medium a few minutes
add 1 cup broth and cook until vegetables are soft, about 10 minutes longer
salt & pepper

Pan 3: Broth
Melt 1 T butter or 1T of sunflower oil in another pan
2 T nutritional yeast
1 tsp white miso
1 tsp brown barely miso
1 tsp cider vinegar
1 tsp of a smokey soy sauce
1 T mushroom soup base (undiluted with water)
mix slurry with 1 box of vegetable broth
add some celery, some onion  and boil mixture for 5 minutes
salt & pepper

Add sauteed vegetables from pan 2 to broth in pan 3 and cook 5-10 minutes longer. Remove vegetables. (can be reused in another soup or stew)

Broil French bread slices with Gruyere cheese (or vegan cheese) and melt part-way if you want to return compiled soup to the over.

onions, broth, place grilled French bread on top, if you like, you can broil until cheese is super melted.