Onion Soup with Warrior Croutons
Warrior Bread Mix
Apple Cider Vinegar
onions, sliced into 1/4 round slices, about 1/2 inch thick
red wine vinegar
salt and pepper
Preheat oven to 400 F.
Add the warrior bread mix to a large bowl.
In another bowl, whisk together the water, egg whites, and vinegar.
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.
Line a baking sheet with parchment paper. Form a loaf with the dough and put it on the parchment.
Bake for about 50 minutes until cooked through.
Remove from the oven, allow to cool, and slice into small cubes.
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.
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.
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.
Add in the stock, thyme, bay leaves, and salt and pepper. Simmer for about a half hour to bring everything together.
Remove the bay leaves and pour the soup into bowls. Top with the croutons and serve.