We had a note this week from a member asking about Candy Onions and Onion Tops.
I use the candy onions as I would use any other onion. I chop the onions into salad, sauces, or stir fry. The tops can be sliced and braised, they can be used like a leek for a potato soup, these tops can be sliced and stir fried and raw they can replace chives in sour cream.
The tops of course can be saved for the stock pot as well!
Slow Cooker Vegan Gluten-Free Onion Soup
Yield: 6 (1 1/2 cups); Prep: 10 minutes; Slow Cook: on High for 1 1/2 hours, on Low for 8 hours
This very mild non-bread-and-cheese onion soup is perfect if you want a great, simple starter to any meal. It’s low in calories and also makes an ideal light lunch.
5 medium candy onions, chopped (or other onion)
2 tablespoon extra-virgin olive oil
2 tablespoons Adobo (or other seasoning)
1 tablespoon sweet onion cane sugar (or other sugar)
8 cups water
4 tablespoon Better than bouillon vegetable base
3 tablespoons garbanzo flour (or other gluten-free flour)
1 tablespoon dried thyme
1 teaspoon bay leaves
Put the chopped onions, olive oil, 1 tablespoon Adobo seasoning and cane sugar in the slow cooker. Set it to cook on High for 1 hour, letting the onions begin to brown.
Meanwhile, set the water to boil and add in your vegetable base. Cook it for about 10 minutes, stirring occasionally so that it turns into your veggie broth. Set aside.
Once the hour is up, open your slow cooker. Add in the 2nd tablespoon of Adobo seasoning and the flour. Mix your onions thoroughly and set the slow cooker on High for 30 minutes.
Finally, add in your vegetable broth, thyme and bay leaves. Set your slow cooker on Low for 8 hours and let it cook. Once done, serve on its own or with a piece of toast.