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Slow Cooker Vegan Gluten-Free Onion Soup

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.
Ingredients:
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.

Escarole and White Bean Soup

Escarole is a variety of endive. The leaves are broader, paler and less bitter than other members of the endive family.

Escarole, kale and chard, are hearty greens that thrive late into the growing season. The heart of an escarole head is less bitter because the leaves haven’t gotten as much sunlight.

Escarole and endive and Kale are high in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. Try tossing a few escarole leaves into a mild salad, serve some quickly wilted with lemon juice, or stir chopped escarole into soup. A medium head of escarole usually yields about seven cups of torn leaves.

The endive in your shares would otherwise be called chicory

Wrap these leafy greens in paper towel, store in a plastic bag, store for a few days. Kale will keep a day or two longer than the escarole and endive.

To keep a little longer in the refrigerator, blanch the leaves for 1-3 minutes. Submerge into ice water. Drain. Use within a day or two or freeze for future use.

Escarole and White Bean Soup
2-15 oz cans of cannellini beans, drained
4-6 cups of vegetable broth
2 bay leaves
1/2 cup extra-virgin olive oil
6 cups coarsely shredded escarole and endive leaves washed and drained
1 medium onion chopped
6 cloves garlic, peeled and cut in half
½ t crushed hot pepper, or to taste
Salt to taste

Heat the beans and 4 cups of broth and bay leaves allow to simmer for 10 minutes stirring occasionally. Stir in the escarole and cook, (continue to stir occasionally), until the escarole is tender, about 15 minutes. Remove the pot from the heat.

In another pan, heat the 1/4 cup of olive oil in a small skillet over medium heat. Add the garlic and onion, saute, shaking the pan, until softened and very lightly browned, do not allow garlic and onion to burn! Carefully pour one ladleful of soup into the skillet. Add the crushed pepper, swirl the pan to blend and then stir the pan full of seasoned soup back into the pot. Check the seasoning add additional broth as needed and let the soup rest off the heat, covered, 10-15 minutes. Serve with garlic bread. Be sure to remove the bay leaves.

Optional, add some sliced cooked sausage, allow soup to simmer a little with the sausage to blend in the flavors.

Simple Radish Green Soup

Save the radish greens, rinse.
Warm 2 T olive oil in a medium saucepan over med heat.
Add an a small onion that has been quartered and a clove of garlic
sautéing, along with a bit of salt. Stir to wilt the greens.
Add a cup of chicken stock (vegetable stock or even water).
Add a thinly sliced medium potato.
Simmer for 15 minutes, potato should be tender and then Purée.

Yield: a small appetizer serving for 2

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