A classic recipe for French Onion Soup recipe made with beef bone broth, caramelized onions, sourdough bread and gruyere cheese. The French Market Crperie Menu Savory Crpes Sweet Crpes Baguette Sandwiches Croissant Sandwiches Gluten Free Spinach Salad Espresso. Cooking the onions for a very long time over low heat mellows their flavor and makes a truly delicious soup. The soup gets its rich taste from caramelized onions. Pawel Niemczyk has expanded on his Loop Juice concept which he has operated in the market for the past 5 Years and added a second booth to his business called Loop Soup. Bonjour mes amis French cuisine is not just for the fancyschmancy chefs. Find your inner Julia Child and give these French recipes a try. Bon AppetitGolden French Lentil Soup Hummusapien With protein packed lentils, vegetables, and warming spices, this luxuriously creamy Golden French Lentil Soup is truly a meal in a bowl Errrmygerrrrd my love for cashews just grew like tenfold. Im quite literally jumping for joy more like little bunny hops over the fact that I can start rocking my jean jacket and infinity scarf whilst making 1. Pumpkin Bars. Hi and bye. It was a happy day when Oh She Glows Every Day Quick and Simple Satisfying Plant based Recipes landed in my mailbox. I have a love love relationship with Oh She Glows. Love Angela, love her recipes. All the lovin Im a big fan of her first book so I knew the second would be just as if not more delish. This book is special because its really, really approachable. It features the kind of recipes youd make on a daily basis, like The Best Marinated Lentils, Sweet Potato, Spinach, and Chickpea Coconut Curry, and High Rise Pumpkin Cupcakes duh. Theres tons of smoothies yasssss, simple breakfast options, meal sized salads, and plant powered mains. Lettuce not forget all the gorgeous photography This book is easy on zee eyes. Angela was one of my biggest inspirations in the early days and still is today. It warms my heart to see my original favorite plant based bloggers moving on to publishing badass cookbooks. Im over here dreaming of following in there lovely footsteps someday wink faceBack to this luscious recipe. I love soups because they can so easily be a meal in a bowl. Work smarter not harder This beaut has protein packed lentils, tons of veggies, warming anti inflammatory spices, and cashews for healthy fats humbelievable creaminess. Its one of those recipes that made me really look forward to eating lunch. Angela was sweet enough to offer a FREE copy of Oh She Glows Every Day to one lucky Hummusapien reader This giveaway is open to US and Canadian residents only. The giveaway will end Friday, September 3. EST. The winner will be notified via email. To enter the giveaway Follow me on Instagram Like the picture of this soup and tag a friend whod love it in the comments section Come back to the blog and leave a comment on this post telling me you did. If you dont have Instagram, simply leave a comment on this post telling me why youd like to win the cookbook. If you already have the book, I want to know what youve made so farEnjoy, my lovely lentils. Golden French Lentil Soup. This luxurious, comforting Golden French Lentil Soup is truly a meal in a bowl Its loaded with protein packed lentils, vegetables, greens, and warming spices. Serve it as the main course with crusty whole grain bread for a healthy, filling, vegan and gluten free meal the whole family will love. French green lentils, picked over and rinsed I used brown lentils4 cups low sodium vegetable broth. Swiss chard or kale leaves. Braised Pork Chops. Freshly ground black pepper. I used balsamic vinegarPut the cashews in a bowl and cover with a couple of inches of water. Soak for 1 to 2 hours or overnight. For a quick soak method, cover with boiling water and soak for 3. Drain and rinse. Transfer the cashews to a high speed blender along with cup of the water. Blend on high until super smooth and creamy in texture. Set the cashew cream aside. With proteinpacked lentils, vegetables, and warming spices, this luxuriously creamy Golden French Lentil Soup is truly a meal in a bowlIn a large Dutch oven or stockpot, heat the oil over medium heat. Stir in the onion, garlic, and a couple pinches of salt, and saut until the onion is softened, 4 to 6 minutes. Stir in the carrots and celery, and cook for another few minutes or so. Fall-Soups-Spicy-Lentil-Soup.jpg' alt='French Market Soup' title='French Market Soup' />Stir in the cumin, thyme, and turmeric until combined. Add the diced tomatoes with their juices, lentils, broth, and remaining water. Increase the heat to high and bring to a low boil. Reduce the heat to medium and simmer, uncovered, for 3. Stir in the cashew cream and chard. Add salt, pepper, and vinegar to taste. The vinegars role is to add a little bit of brightness to the soup add a bit at a time and keep tasting, as it can quickly overwhelm. Cook for a couple of minutes over low medium heat, until the chard is wilted, and then serve. This stew will keep in an airtight container in the fridge for up to 5 days, or you can freeze it for 1 to 2 months always let it cool completely before storing. The stew will thicken after sitting in the fridge you can thin it out with a bit of broth when you reheat it, if desired, or simply serve it thick with some crusty bread. Reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group USA LLC, A Penguin Random House Company. Copyright 2. 01. Glo Bakery Corporation. Did you make it I love seeing your creationsLet me know how you liked this recipe in the comments below or snap a pic on Instagram with the hashtag hummusapien I love to re post my favorites. Im firmly of the belief that no matter what ails you in the realm of the kitchen, onion soup can cure it. Never cooked before Dont think youll be able to pull off the kind of cooking you believe you need to go to a restaurant to experience Start with onion soup. Have only 5 to spend on dinner Refrigerator is almost bare Onion soup is your friend. Want your home to have a transcendent aroma bouncing off every wall, the kind thats so distracting that you dont even know or care whats on the stove, only that you must have it now Onion soup is waiting for you. I realize it was unfair to even make a passing reference to weepingly delicious onion soup the other day without refreshing it here. I talked up once in 2. Mastering the Art of French Cooking which benefits from some streamlining. And yet, not too much. Onion soup is a remarkably simple thing to make but when simplified too liberally Ive seen recipes that instructed you to just caramelize onions for a bit, add stock, cheese etc. Ive known it to be gets lost. Julia Childs original version with the very long caramelization of onions that I beg you not to skimp on because this is all the work there really is, the slip of raw grated onion, the cheese within and on top of the soup and starting the croutons toasted hard so they dont fall apart in the soup raises the soup beyond the everyday, without making it too difficult to whip up almost any day. Which I promise will happen when you realize the staggering gap between effort and outcome that Childs onion soup manages to bridge. One year ago New York Cheesecake and Shakshuka. Two years ago Artichoke Olive Crostini and Chocolate Caramel CrackersThree years ago Spring Panzanella and Lemon Yogurt Anything Cake. Four years ago Artichoke, Cranberry Bean and Arugula Salad and Arborio Rice Pudding. Onion Soup Soupe lOignonAdapted from Mastering the Art of French Cooking. Freshly ground black pepper. To finish Gratine Optional1 tablespoon grated raw onion. Swiss I often use Gruyere or a mixture of Swiss and Parmesan cheese. French bread, toasted until hard. Melt the butter and oil together in the bottom of a 4 to 5 quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 1. They dont need your attention you can even go check your email. After 1. 5 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 3. Dont skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup. Plus, from here on out, it will be a cinch. After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer and simmer partially covered for 3. Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness and I often accidentally overdo it. Stir in the cognac, if using. I think you should. Set aside until needed. I find that homemade onion soup is so deeply fragrant and flavor rich that it can stand alone, but that doesnt mean we dont enjoy the graitined top once in a while. Heres how to pull it off Preheat oven to 3. Arrange six ovenproof soup bowls or crocks on a large, foil lined baking sheet. Bring the soup back to a boil and divide among six bowls. To each bowl, add 12 teaspoon grated raw onion and a tablespoon of grated cheese. Stir to combine. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it. Mound grated cheese on top of it how much you use will be up to you. Julia Child, in another era, felt that 12 cup of grated cheese could be divided among 6 bowls. I can assure you that if youd like your gooey bubbling cheese lid to be anything like what you get at your local French restaurant, you are looking to use more, such as a generous 14 cup. Bake soups on tray for 2. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately. Porcini or mushroom stock are a robust vegetarian substitution.