Cinnamon Toscano French Onion Soup with Homemade Crostini’s

Crostini’s got a little crunchy

For our first food post I thought I would bring out one of my favorite Fall recipes, my Cinnamon Toscano French Onion Soup with Homemade Crostini’s. Zee and I love this soup around this time of year, and it freezes well for another homemade romantic French dinner in a pinch with just a few touches.

I hope you enjoy all the layers of flavor and texture as you break into this savory, rich, and cheesy recipe I have put together to share with you this Fall season.

~Vee~

Ingredients Mise en Place

Ingredients

4 lbs Organic Yellow Onions Sliced
3 Organic Carrots Cut in Half
4 Stalks of Organic Celery
5-6 Large Cloves of Organic Garlic
2 x 32oz Organic Beef Broth
16oz Organic Bone Broth
1.5 Cups of Pinot Grigio (or Cabernet)
2Tbsp Garlic Spread
3 Tbsp Worcestershire Sauce
2 Tbsp Soy Sauce
1 Tbsp Honey
2 Tbsp Garlic Powder
2 Tbsp Pink Himalayan Salt
2 Tbsp Cracked Black Pepper
1 Tbsp Dried Thyme
5 Large Bay Leaves
2 Tbsp All-Purpose Flour
1/2 Stick of Organic Butter
2 Tbsp Organic Olive Oil
8oz Swiss Gruyere Shredded
5oz Cinnamon Toscano Crumbled
6 Large Slices of Sourdough Bread

Method

Take your (4 lbs) onions and cut them in half length wise, then trim the roots (bottom) and tunic (top). Peel the outer layer of skin and shell, then discard them in the compost or trash. With your onion halves laying face down, slice your onions 1/2 inch thick. Once Finished place them in a large bowl for rinsing to make sure you don’t get any pieces on onion shell in your soup.

With your sliced onions set aside, take about 5-6 large cloves of garlic, and repeat the same method as used above to remove your garlic cloves shell. Then finely mince and set aside in a small bowl.

Now separate your 4 stalks of organic celery, trim the top 1/2 inch and the bottom 1/2 inch then give them a good rinse and set to the side of your cutting board. Get your 3 organic carrots and remove the tops then cut them in half length wise. Give them a quick rinse and set them along with your rinsed organic celery stalks.

Breaking into the cheesy crust

You are now ready to start cooking! I used my Ninja Foodi Deluxe, however the general method can be applied stove top with two large pots or a large pot and pressure cooker.

Set your Ninja Foodi Deluxe to sear/saute with the temperature set to medium/high. Give it a moment to heat up then add your 2 Tbsp of organic olive oil and half stick of butter. Once your organic butter is fully melted (about 1 min with continuous stirring) add your sliced organic sliced onion in batches making sure to toss your slices, getting them all nice and coated in your organic butter and organic olive oil mixture. Once you have added the last of your onions allow them to simmer in their own juices for about 3-5 mins.

While your onions are simmering pour a cup and a half of pinot grigio (which you can exchange with a cabernet if you prefer a deeper more robust flavor) then set aside.

Turn your temperature on your Ninja Foodi Deluxe up to high, while remaining on sear/saute, then toss your 2 Tbsp of fresh minced organic garlic over your onions and stir intermittently to allow your onions to caramelize and come to a deep golden brown. This can take a little while due to all the moisture coming out of your onions. Be patient and your onions will work their culinary magic and turn into a complex melange of flavors between savory and sweet.

Don’t worry about your pan as it starts to get browned and crispy from cartelizing your onions. The browning will only add to the flavor when you deglaze your pot with your wine.

Once all of your onions are even in their golden brown color, add 2 Tbsp of all-purpose flour (or flour of your choosing) and combine with your carmelized onions tossing lightly. Pour your 1.5 cups of pinot Grigio overtop and slowly stir to get all those rich developed flavors from the bottom and sides of your pot.

Add the 3 Tbsp of Worcestershire sauce, followed by the 2 Tbsp of soy sauce and 1 Tbsp of honey. Stir to combine, then add your 2 x 32oz containers of organic beef broth along with your 16oz container of organic beef bone broth (just stick to more broth if you can’t find bone broth in your local markets).

Bring all of your ingredients to a boil then add your dried seasonings as follows; 2 Tbsp garlic powder, 2 Tbsp pink Himalayan salt, 2 Tbsp cracked black pepper, 1 Tbsp dried thyme, and finally your 5 large bay leaves.

Toss your half cut organic carrots and organic celery stalks on top of your soup then add your Ninja Foodi Deluxe pressure cooker lid on top. Make sure it locks in place and you have the valve set to seal.

Set your Ninja Foodi Deluxe to pressure cook and adjust the cooking time for 5 minutes. When it is done cooking allow the steam to vent by turning your valve being careful not to burn your hand. I suggest using a pair of kitchen tongs or a wooden spoon here just to be safe.

Leave your soup on the keep warm setting. Turn your oven on to broil then line a baking sheet with parchment paper. Place your 6 large slices of sourdough bread on the pan, then drizzle with organic olive oil, a pinch of pink Himalayan salt, and a dash of cracked pepper. Pop them under your broiler on the top shelf until golden brown, then flip and repeat on the other side.

Cut 4 slices of your toasted sourdough’s into small squares and lay at the bottom of 4 large bowls. Fill the bowls 3/4 full with your French onion soup, then load the top of your bowls with the shredded Swiss gruyere and top with cinnamon Toscano cheese crumbles.

Place the bowls onto your parchment line baking sheet and return to broiler until cheese is bubbling and has developed a thin crust.

Remove from oven and carefully place bowls on large dinner plates served with the remaining toasted sourdough cut into crostini’s.

Chunks of crostini soaked in the French onion soup
Yummy, Cheesy Oniony Goodness!

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