Onion soup
(makes 4 servings)
INGREDIENTS
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5 onions, peeled and thinly sliced
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2 tblsp coconut oil
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4 cloves garlic
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1/2 cup dry white wine
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6 cups of vegetable stock
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1 tbls cider vinegar
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1 tsp thyme
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freshly ground black pepper, to taste
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grated feta cheese (optional)
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1 cup coconut cream
METHOD
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In a large pan melt the coconut oil over medium heat and cook the onions on medium/low temperature until well browned and caramelized about 20 minutes, stirring every few minutes.
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Then crush and add the garlic and mix for 1 minute, then stir in the wine and scrape up any browned bits off the pan.
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Add the stock, Worcestershire sauce, coconut cream and thyme, reduce the heat and simmer for about 10-15 minutes while partially-covered.
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Season to taste with salt and pepper.
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Turn on the grill, once the soup is done, serve in oven safe bowls and place on a baking tray and top with the desired amount of cheese. Place under the grill until the cheese is melted and starts to brown
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Remove and serve immediately