This classic French onion soup with a twist of green cabbage will bring a tear to your eye (and not just when you’re chopping the onions). The first time you make it, you’ll want to mark the date on your calendar, because your life is about to change for the better!
Preparation: 16 Minutes
Cooking time: 28 Minutes
- 2 cups (500 mL) onions, sliced
- 3 cups (750 mL) green cabbage, sliced
- 2 tsp (10 mL) fresh thyme
- 1 clove garlic, finely chopped
- 1/4 cup (60 mL) unsalted butter
- 4 cups (1 L) Gruyère cheese, grated
- 4 Tbsp (60 mL) cooked bacon, shredded
- 1 cup (250 mL) crispy pork rinds, whole
- 4 cups (1 L) beef stock
- 2 tsp (10 mL) parsley, finely chopped
Put your ski goggles on and slice the onions to shreds without further ado. Feel free to turn the kitchen tap on as well, but it won’t make any difference.
In a high-sided pan, caramelize the onions and green cabbage in the butter with the garlic and thyme. Sniff the pan like mad, like you’re a cat and this is catnip.
Deglaze the pan with a teeny tiny itsy bitsy little bit of beef stock. Scrape the bottom (of the pan, not your dinner companion) with a wooden spoon or a windshield ice scraper.
Add the rest of the beef stock and simmer on medium heat for about 11 minutes.
Ladle (not yodel) the soup into the bowls. It’s as simple as that!
Now add the pork rinds.
Chuck the Gruyère cheese and bacon on top, then put the bowls in the oven and give them a tanning session under the broiler for about 7 minutes.
Serve with a spring of parsley and drool for days!
Carbs 4g, Fat 19g Protein 8g
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