Some friends were coming to lunch and I decided to whip up a pot of French onion soup.  
It is really fun to serve. I substituted alkaline ingredients to make this very satisfying bowl of soup.  
Easily serves 4-6 

 2 Tbsp. Olive oil 
1 Tbsp. Clarified butter 
4 onions 
2 Tbsp. Spelt flour 
2 sprigs of fresh thyme 
2 cups vegetable broth 
1 large potato 
½ cup grated Mozzarella cheese 
Salt and pepper    

 In a large pot heat the oil and butter.  Add the onions and the thyme. Cook 25-30 minutes until the onions have developed a nicely light brown color. Be careful not to burn them.  Stir in the flour and mix thoroughly. Cook for about three minutes to cook out the flour taste. Add the broth. Season to taste. Continue to cook on a low simmer.  

 For the garnish, peel and thinly slice the potato. Place in a pot of cold water and bring to a boil. Cook about 4 minutes until the potato is cooked. Drain, and set the potato slices on a  baking pan.  
Sprinkle the cheese on top of the potato slices. Place under the broiler until the cheese has melted.  

 To serve,  
Ladle the soup into the bowls. Place three of the potato/ cheese croutons on the top.

Some friends were coming to lunch and I decided to whip up a pot of French onion soup.
It is really fun to serve. I substituted alkaline ingredients to make this very satisfying bowl of soup.
Easily serves 4-6

2 Tbsp. Olive oil
1 Tbsp. Clarified butter
4 onions
2 Tbsp. Spelt flour
2 sprigs of fresh thyme
2 cups vegetable broth
1 large potato
½ cup grated Mozzarella cheese
Salt and pepper

In a large pot heat the oil and butter. Add the onions and the thyme. Cook 25-30 minutes until the onions have developed a nicely light brown color. Be careful not to burn them. Stir in the flour and mix thoroughly. Cook for about three minutes to cook out the flour taste. Add the broth. Season to taste. Continue to cook on a low simmer.

For the garnish, peel and thinly slice the potato. Place in a pot of cold water and bring to a boil. Cook about 4 minutes until the potato is cooked. Drain, and set the potato slices on a baking pan.
Sprinkle the cheese on top of the potato slices. Place under the broiler until the cheese has melted.

To serve,
Ladle the soup into the bowls. Place three of the potato/ cheese croutons on the top.