“French Onion” Cabbage and Chickpea Soup
4
Ingredients
1 1/2 tbsp grapeseed (or other neutral) oil1-1.5 lbs onions (about 3 medium), preferably Vidalia, julienned
Kosher salt
2 oz dry sherry (you could also use red wine)
3 cups collagen rich chicken stock (either homemade or one sold as “bone broth” with appx. 10g protein per serving)
3 cups collagen rich beef stock (either homemade or one sold as “bone broth” with appx. 10g protein per serving)
3-5 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
dash Worcestershire sauce
1 can chickpeas, rinsed and drained
1 1/2 cups cooked white rice
3 cups shredded green cabbage
Parmesan cheese, for garnish
Directions
- First, caramelize onions: Heat the oil in a 4 quart pot over medium high heat. Once the oil shimmers, add the onions and sprinkle 1/2 tsp Kosher salt evenly over them. For the next 5 minutes, stir the onions frequently, encouraging them to release their moisture. Reduce the heat to medium and set the timer for 45 minutes. Stir the onions every 5 minutes for the duration of the cook time, keeping them in one cohesive mass so they don’t lose too much moisture too quickly. If they are drying out, reduce the heat. Once 45 minutes are up, the onions will sticky and amber colored. Pour the sherry into the pan and scrape up all the sticky bits in the pan. Add both broths, thyme sprigs, bay leaf (if using), and Worcestershire sauce. Simmer the soup for about 30 minutes. Season to taste with salt and pepper. Remove thyme sprigs and bay leaf and discard.
- Add the cooked rice, chickpeas and cabbage to the soup and stir until the cabbage is wilted. Serve with a generous amount of Parmesan cheese.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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