Broiled English Muffin French Onion Soup
- 3 cups of Ezekiel 4:9 Sprouted Grain Low Sodium Cereal
- 2 Ezekiel 4:9 Sprouted Grain English Muffins, split with a fork
- 4 large onions, thinly sliced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 2 tsps soy sauce
- 2 tsps balsamic vinegar
- 1 tsp salt
- 1 tsp pepper
- 1 cup grated Gruyere cheese
- 1 tsp Fresh thyme leaves
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 4 cups of sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 25-30 minutes.
Once the onions are caramelized, pour in the 4 cups of vegetable broth, 2 tbs soy sauce,1 tsp fresh thyme, and 2 tsp balsamic vinegar. Season with 1 tsp salt and 1 tsp pepper to taste. Bring the soup to a simmer and let it cook for another 10-15 minutes to allow the flavors to blend together.
While the soup is simmering, preheat your broiler. Split each English muffin with a fork and place on a baking sheet. Broil for 3-4 minutes until nice and toasty.
Ladle the hot soup into oven-safe bowls. Place toasted English muffin halves on top of each bowl of soup. Sprinkle the grated Gruyere cheese evenly over the English muffins.
Place the bowls under the broiler and broil until the cheese is melted and bubbly, about 2-3 minutes. Keep a close eye on them to prevent burning.
Once the cheese is melted and bubbly, carefully remove the bowls from the broiler.
Serve immediately.
Enjoy! This recipe makes 4 servings.
