French Onion Soup
Serves 4
| prepPreheat oven to broil setting | |||
| 4 medium white or yellow onions, sliced | Caramelize onions, 25–35 min | Ladle soup, top with cashew cheese toast & broil 2–3 min | |
| 3 garlic cloves, minced | Add garlic, thyme, coconut aminos, broth & bay leaves | Simmer 5 min, stir in arrowroot slurry, cook 5 min | |
| 2 tsp fresh thyme leaves | |||
| 2 tbsp coconut aminos (optional) | |||
| 1 liter vegetable broth or water | |||
| 1–2 bay leaves | |||
| 1 1/2 tbsp arrowroot starch mixed with 3 tbsp water | |||
| 1/2 cup raw cashews, soaked in hot water | Blend cashews, arrowroot, spices, lemon & water | Whisk cashew cheese on medium-high heat until thick | |
| 1 tbsp arrowroot starch | |||
| 1 tsp onion powder | |||
| 1 tsp garlic powder | |||
| 1 tbsp lemon juice | |||
| 1/4 tsp paprika | |||
| 1/2 tsp sea salt | |||
| 1/2 cup water | |||
| 4–6 slices gluten-free bread, toasted | |||
| Sea salt (optional) | |||
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