Sometime in 2009 or 2010, I figured out I was lactose intolerant. It was pretty much the crappiest thing I had ever heard about, but I tried my best to not eat dairy. Lo and behold, I felt better. I have experimented with eating a combination of lactose-free dairy and dairy substitutes, and so far, that has worked for me. I carry a bottle of lactase enzyme tablets in my purse for those occasions when dairy is inevitable or irresistible, and they keep me from getting as sick. As a result, modifications to my favorite stuff needed to be made so I wouldn’t feel deprived.
Here’s my fix for French onion soup. Enjoy! 🙂
Back row, l to r: Garlic powder, fennel, celery salt, beef bouillon, chicken broth, thyme, red wine, onions, water.
Front row, l to r: Parmesan cheese (which is hard and aged, has very little lactose), salt and pepper (portrayed by the lovely hippo sisters, Florence and Momo). Not pictured: Worcestershire sauce.
Slice your onions super-thin. Put them in the bowl of your crock pot. Add all the other ingredients (except for the cheese) and give it a stir.
- I used bouillon for the beef broth, so I upped the water to 5 cups and tossed in two bouillon cubes.
- Also, I dislike putting whole fennel seeds in my mouth, so I ground ‘em up a little in my mortar and pestle.
Ready to go! Let’s crock! Put it on low for about 6 hours.
French onion soup, grilled cheese (made with Cabot extra sharp cheese), and a spiked orange soda. 😀
inspired by Eat 80/20
- 1 Tbsp olive oil
- 2 large white onions, sliced thin (~ 5 cups)
- 1 tsp dried thyme
- 1 tsp fennel seed
- ½ tsp garlic powder
- ¼ tsp celery salt
- ½ tsp black pepper
- ½ tsp salt
- ½ cup red wine
- 3 cups water
- 2 cups low sodium beef broth
- 2 cups low sodium chicken broth
- 1 Tbsp Worcestershire sauce
- 1¼ cups Parmesan, shredded
- Slice onions, and place in crock pot with oil and spices.
- Add broth, wine, water, and Worcestershire, and let cook for a few hours on low, until onions are softened.
- To serve: ladle soup into a bowl, then immediately top with Parmesan cheese.
Optional: crusty bread cube garnish
- 4 cups crusty bread cubes
- Preheat oven to 425 degrees.
- Place bread cubes onto an ungreased baking sheet.
- Bake for 10-12 minutes, until lightly brown and crispy.
- Use ‘em to top your soup.