|Title:||Not-So-French Onion and Cabbage Soup|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
2 T extra-virgin olive oil
5 medium onions- sliced into thin rings
1/2 head white cabbage- cored and thinly shredded
1/8 t rosemary
1/8 t thyme
1 t sweetener [raw sugar, stevia, agave nectar, etc.]
White pepper- freshly ground
1 T balsamic vinegar
5 c vegetable broth
1 bay leaf
4 slices French bread
Gruyere or soy cheese- shredded
|Directions:||In a heavy soup pot, heat the olive oil over medium heat and saute the sliced onions and cabbage, adding the rosemary, thyme, sweetener, salt and pepper. Stir frequently, coating the vegetables in olive oil and herbs. Cook for about 10 minutes, until the onions begin to brown nicely.
When the cabbage is soft and the onions are caramelized, add the balsamic vinegar, vegetable broth and bay leaf. Lower the heat and simmer slowly for one hour.
Lightly toast the slices of French bread. When the soup is ready, turn on your oven broiler. Ladle the soup into ovenproof bowls and top with the French bread and some cheese. Lightly broil the soup for about 3 to 4 minutes, until the cheese is starting to brown. Serve hot and bubbling.