Appetizers, Main Courses, Sides
Onion Soup with Warrior Croutons
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US
Metric
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Servings: servings |
Ingredients
- 1 cup Warrior Bread Mix
- 1/2 cup Egg Whites
- 1/2 cup Water
- 1 tablespoon Apple Cider Vinegar
- 4 large onions, sliced into 1/4 round slices, about 1/2 inch thickÂ
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 quart beef stock
- 2 bay leaves
- salt and pepper
Instructions
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Preheat oven to 400Â F.
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Add the warrior bread mix to a large bowl.Â
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In another bowl, whisk together the water, egg whites, and vinegar.Â
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Pour the liquids into the bread mix and stir well to combine. Knead for about a minute, then allow to rest for a few minutes.Â
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Line a baking sheet with parchment paper. Form a loaf with the dough and put it on the parchment. Â
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Bake for about 50 minutes until cooked through.Â
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Remove from the oven, allow to cool, and slice into small cubes.Â
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Turn the oven to 475. Brush a baking sheet with olive oil and add the bread cubes to the pan. Bake about 10 - 15 minutes, stirring once in the middle of cooking, until toasted.Â
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Cook the onions in a large dutch oven or soup pot over medium heat with the olive oil. Cook about 45 minutes until the onions have greatly reduced in size and are a deep brown color. Â
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Add in vinegar and stir, scraping the bottom of the pan to get all the browned bits off the pan and into the onion mixture.Â
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Add in the stock, thyme, bay leaves, and salt and pepper. Simmer for about a half hour to bring everything together. Â
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Remove the bay leaves and pour the soup into bowls. Top with the croutons and serve.
Ingredients
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Instructions
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