French Onion Soup
quarts (18 cups)
or beef stock
more to taste
Slice onions as thinly as possible, using a food processor, or by hand.
Place onions and oil in a saucepan over low heat and sauté until translucent. (This can take over an hour, but keep on low heat to lock in flavor).
Add stock. Bring to rapid boil for two minutes, then lower to simmer.
Mix arrowroot powder with a little water so it becomes a paste.
Add to soup and stir.
Add fish sauce to taste.
Stir continuously for three minutes.
Sprinkle with chopped parsley and serve, or freeze for later.
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