Eat Like a Rabbit

In honor of the end of my month-long series about our trip to France, I am finishing with a guest post by a new friend, Lynn Muldrew. Although she is Northern Irish, she has been working in France with Brina, my friend from high school. Lynn was happy to share her family recipe for Vegetarian French Onion Soup because most recipes I know are made with beef or chicken stock. The first time I met Lynn was in Paris, but we got along well and I know the other people on the trip really enjoyed her being their tour guide. This picture is actually of Lynn with Larry, Paul's cousin's husband. Because Larry was so tall, Lynn put her bright pink hat on him so everyone could see where to go. That experience will go down in a lot of memory books. Those who remember her voice can imagine her reading this post in person.

Guest Post by Lynn Muldrew

I'm going to share a slightly adapted French recipe for onion soup. Traditional French onion soup is made with only water and onions (plus seasoning). However, having tasted an improved version I'm going to share this one with you! This recipe serves about 10 people.

So, it's really very simple. You will need the following:

• 5 medium/large onions
• 7-8 medium potatoes
• 3 teaspoons olive oil
• Tamari Soya sauce (I'm not sure whether you can get this in America but it makes the soup!) [Yes, you can get it in America. I've seen it at Publix.] Note: this is not normal Chinese soya sauce (this can add a very salty flavour to the soup.)
• Salt (if you like)

Dice you onions and let them cook slowly for about 10 minutes at a medium temperature until soft. If they start to stick to the saucepan, add some more oil. The key to success in this recipe is having soft cooked onions!

Add about 2 litres of boiled water. [American conversion is 2 quarts or 8 2/5 cups.]

Peel and chop up your potatoes into cubes and add them to the onions and water.

Add the tamari soya sauce.

Allow the soup to cook until the potatoes are soft.

You may add in some salt if you wish but bear in mind the tamari soya sauce is salty.

Blend the soup [in a food processor.] [Rewarm, if necessary.] And voilà voilà; you have French onion soup with a difference!

Enjoy and any improvements on the recipe are welcome!

[Two thoughts: 1) I asked Brina to help me clarify the difference between the soy sauces. She says she can't taste a difference. She also says the French always put finely grated white cheese on their soups just before serving. 2) The weather is long past the temperature for hot dishes here. If you've still got cold weather like Colorado does right now {Cathy!), you can give this soup a shot before I get around to it. Please, let me know how it goes.]

Would you like to know what we're eating next?