French Onion Soup

There is something so comforting on a cold day about a steaming bowl of soup.  The temperature was around 25 F when I woke up this morning which of course put me into a soup frame of mind.

This soup is satisfying and hearty with bold yet mellow onion flavor.

French Onion Soup

3 softball size onions, cut into half moons - about 8 cups
4 tbs vegan buttery alternative
2 tbs fresh thyme
1 tsp black pepper
1 tsp garlic salt
6 to 8 cups beef broth (dairy & gluten free) - depending on how thin you like your soup
1/2 cup red wine
1/4 cup Worcestershire sauce (gluten free)

In a large pot saute the onions with buttery alternative, thyme, pepper and garlic salt until caramelized.
The best way to do this is to begin over moderate heat then reduce heat to low and stir every 5 minutes or so.
Once the onions are caramelized, deglaze the pan with the red wine.
Be sure to scrape all the yummy pits off the bottom of the pot!
Next add in the Worcestershire sauce and beef broth.
Bring everything up to a boil then reduce heat to a simmer.
Allow to simmer partially covered for at least 30 minutes but longer is better.

If desired ladle into oven safe individual bowls and top with a dairy & gluten free crouton then smother the top with either dairy free or goat's milk cheese.  Broil until the cheese is bubbly and lightly browned.

Roasted Red Beet and Potato Soup

This soup takes me back to my roots.  I grew up eating authentic Polish Red Beet Soup cooked lovingly by my Polish Grandmother.  While this soup is nowhere near authentic the flavor is wonderful!  It takes me back to sitting at her kitchen table...

Roasted Red Beet and Potato Soup
(loosely based on Beet Soup by Sophies Foodfiles)

10 medium red beets
1 leek, roughly chopped
1 medium carrot, roughly chopped
6 medium potatoes, roughly chopped
8 to 10 cloves garlic, peeled
olive oil
salt & pepper
10 cups beef broth

Preheat the oven to 400 F.
Prepare the beets by rubbing with olive oil and sprinkling with salt and pepper.
Wrap the beets in a double thickness of aluminum foil and roast for 1 hour.
Meanwhile place the leek, carrot, potatoes, and garlic on a baking sheet.
Coat the vegetables with olive oil and sprinkle with salt and pepper.
Roast the vegetables for 1 hour.
Once the beets are cooled enough to handle remove the skins and roughly chop.
Place the beets and roasted vegetables into a pot with a lid.
Add enough beef broth to cover and bring to a boil.
Reduce heat to simmer and cover the pot.
Allow to simmer gently for about 1 hour.
Puree the soup either with an immersion blender, blender, or food processor depending on your preference.
Add more warmed beef broth as needed to puree the soup.
The soup should be smooth and not too thick.
Serve warm soup with a sprinkling of fresh goat cheese if desired.