Best of friends help each other be their best. So many special people in my life. We fish, we talk gardening, we learn… I learn. I hope you learn from me too.
In this recipe, I worked out a magic of French Onion soup, a wonderful Crustini from a tried and true recipe that thousands have enjoyed (Squirrel Nut Bread), and even cheese. Miraculous.
Serves 6
Ingredients
A loaf of Squirrel Bread (note: highly recommend soaking the nuts overnight. But… if you just now decided this sounds like an amazing lunch or dinner, chop the nuts and soak them for an hour, drain, then follow the recipe as written—I don’t always plan so well; this last-minute step works.)
6 onions thinly sliced—used mixed colors: red, yellow, white…
3 cloves fresh garlic, minced
4 Tablespoons butter from grass-fed cows (buy an Amish butter log at Carrs)
¼ teaspoon Sea salt
2 Tablespoons arrowroot or tapioca powder
6-7 cups bone broth—beef or chicken work well
2 Tablespoons Organic Non-Wheat Tamari
1 Tablespoon Raw Apple Cider Vinegar
1 teaspoon St. Dalfour Wild Blueberry Jam (all fruit juice no can sugar)
2 sprigs fresh thyme
1 bay leaf
Preparation
INSTANT POT:
- Press ” Sauté ” and let the Instant Pot heat up on its program.
- Melt the butter then add the sliced onions, garlic, and sea salt. Stir occasionally until translucent and slightly browned (15-25 minutes). Some of the onions might stick a bit. Keep pushing them around until they are cooked down (this is called deglazing and sweetens the onion flavor).
- Mix the arrowroot or tapioca powder with 1 cup stock and pour over onions.
- Add Tamari, apple cider vinegar, blueberry jam, thyme and bay leaf then enough stock to create the density of onions you prefer. I err on the side of thick onions; some people like a thinner French onion soup.
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>10 minutes.
- Allow 5 minutes of a natural release and then flip the valve to perform a quick release. Discard stems from the thyme and the bay leaf.
STOVE TOP INSTRUCTIONS
Similar to the instant pot instructions:
- Melt the butter and Sauté the sliced onions over medium low heat until until translucent and slightly browned (15-25 minutes)
- Mix the arrowroot or tapioca with a cup of stock and pour over the cooked onions.
- Add Tamari, apple cider vinegar, blueberry jam, thyme and bay leaf then enough stock to create the density of onions you prefer.
- Add additional stock to your desired consistency.
- Cook another 45 minutes to blend the flavors.
CRUSTINI & CHEESE TOPPING
You know me, I cannot tolerate milk. Period. Most of us experience back and joint pains, digestive inflammation, etc… when we use commercial cheese. That said, a Mozerrella style almond milk cheese is my mainstay. Goat cheese or a superb raw swiss Ementaller Pat found at Fred’s cheese counter didn’t create a problem for one meal this month. I can do that 😊
Make the Squirrel Bread in advance or bake while sautéing the onions and simmering the soup.
Slice the Squirrel Bread and place on a baking dish.
Top with the grated cheese of your choice and bake 5 minutes to melt the cheese.
Alternately, preheat your oven to broil.
Ladle French Onion Soup into individual ramekins, then place the sliced Squirrel Bread on top and layer copious amounts of preferred cheese options over all.
Broil for a few minutes until the cheese melts (different times for different cheeses).
