This is like French Onion Soup, but better. I didn’t think it was possible to top the original, but this does. Balsamic makes everything a bit better. This soup is a little on the sweeter side than traditional onion soup, but the balsamic vinegar and tamari help balance that out. I also thought that the addition of the mustard made the flavor really interesting as well. The other great thing about this recipe is that it is a lot less work and a lot faster than making traditional French Onion Soup. The only thing I didn’t really like was the swiss cheese. It was a little bland. I think Gruyère might be an improvement or a really sharp white cheddar would be even better.
Caramelized Balsamic-Red Onion Soup With Cheese-Topped Croutons Adapted from Serious Eats
1/4 cup olive oil
1 tablespoon butter
6 large red onions, thinly sliced
2 teaspoons salt
1/4 cup balsamic vinegar
2 tablespoons low-sodium gluten free tamari or soy sauce
2 tablespoons prepared mustard
6 cups low-sodium vegetable broth
1/8 teaspoon freshly ground black pepper
6 slices of bread (I used a gluten-free baguette from Whole Foods)
3/4 cup grated Swiss cheese
Heat a large pot over medium heat for one minute. Add the oil and swirl to coat the bottom of the pan, and then add the butter. Once it melts, add the sliced onions and salt, and then reduce heat to medium-low. Cook, stirring occasionally, until the onions turn golden brown, about 30 minutes.
Add the balsamic vinegar, soy sauce, and mustard, stir well, and cook for five minutes.
Pour in the broth, and turn the heat to high. When it comes to a boil, reduce the heat to low, partially cover, and simmer for 15 minutes.
Meanwhile, preheat the oven to 350°F. Place the slices of bread on a baking sheet covered with aluminum foil. Transfer the baking sheet to the oven and cook for five minutes. Carefully remove the sheet, and turn on the broiler. Divide the cheese between the slices of bread. Set the sheet under the broiler for however long it takes to melt the cheese, about 30 seconds. Remove the sheet, turn off the heat, and set aside.
Season the soup with black pepper and, if needed, more salt. Ladle the soup into bowls and top with a crouton. Serve immediately.
After my first adventure with salt and vinegar chickpeas, I decided it was time to venture other foods. Salt and vinegar potato chips are probably my favorite flavor. I love how tangy they are. I figured salt and vinegar potatoes had to be pretty good as well. These definitely have a much mellower flavor than potato chips. They definitely absorb the vinegar flavor, but it is not as overpowering or overwhelming as a bag chip might be. Even if you aren’t a fan of the chips, you might find these enjoyable.
Salt and Vinegar Roasted Potatoes
2 large baking potatoes, peeled
Heat oven to 425F/220C . Thinly slice potatoes on a mandolin. Place slices in a large pot. Pour in enough vinegar to cover potatoes.
Bring potatoes to a boil and then allow to simmer until just fork tender, about 5 minutes. Remove pot from heat and allow to cool in the vinegar at least 30 minutes.
While the potatoes are cooling, prepare two rimmed baking sheets by coating with olive oil. Drain the potatoes well. Place slices on the baking sheets and lightly coat the tops of the potatoes as well. Bake the potatoes for 35-40 minutes until the potatoes are crispy, flipping half way through.
Remove from oven. Toss with kosher salt to taste. Serve immediately.
I am kind of , sort of, totally obsessed with anything salt and vinegar flavored, well the vinegar part mainly. I love vinegar. Most people probably think of potato chips when they hear the combination, but there are endless possibilities to what you can salt and vinegar. These chickpeas have become one of my favorite snacks. They not only have the tart and crunchy thing going on like salt and vinegar chips, but they are obviously much healthier and pack in a lot of protein. I think they are perfect for a snack on the go, but they are also really good on salads. They make the perfect gluten-free alternative to croutons and still give you a nice flavorful, crunch.
If you really like the flavor of vinegar, I would highly recommend allowing the chickpeas to sit for a longer amount of time once they are done boiling in the vinegar. I find that after 30 minutes there is only a subtle vinegar flavor, but after an hour they are nice and tart and the vinegar taste really comes.
Line a baking sheet with tin foil or parchment paper. Take chickpeas and vinegar and place in a medium sized pot. Add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30-60 minutes, depending on desired vinegar-ness.
Preheat oven to 425F. Carefully drain chickpeas. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 45 minutes, flipping once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn. The goal here is crispy and golden chickpeas, not black.