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Turning Soup into Bread

Posted Apr 02 2013 9:11am

Onion Thinbread

French onion soup has always been one of my favorite soups — I just love the way the onions are sauteed into rich, velvety smoothness that captures all of the best aspects of onion flavor and dispenses with any suggestion of harshness (a.k.a. the dreaded “onion breath” effect). The only bad thing about French onion soup is that when ordered in a restaurant, it nearly always comes topped with a gluten-filled slice of wheat bread. That unfortunately is a problem for us gluten-free folks … although the idea of pairing onions and bread is certainly appealing.

So why not put the two ideas together to make onion bread? I originally got this idea from raw cuisine — my favorite cracker/flatbread served in raw restaurants is of the crispy onion-laden variety — and thought I’d do something similar, but baked and made with sauteed onions to better approximate the flavor of my beloved French onion soup. The texture is much softer and more elastic than a dehydrated raw bread, too, which means you can use this thinbread as a wrap/tortilla for making sandwiches. Or simply top it with cheese as I’ve done for a non-soup version of French onion soup!

Onion Thinbread

1 small onion, sliced
1 cup freshly ground flax flour (grind the seeds in a coffee grinder to create fresh flour)
1 T. dried thyme
1 T. dried rosemary
1 tsp. sea salt
1/4 cup sliced almonds
1/4 cup water

Preheat oven to 350F and line a baking sheet with parchment paper. Sauté onions in a drizzle of extra-virgin olive oil over medium-low heat for 10 minutes or until well-softened and fragrant. Stir often to evenly cook the onions. Place cooked onions into a food processor with remaining ingredients and blend well, scraping down the sides occasionally.

Scoop thick batter out onto covered baking sheet. Cover with plastic wrap and use a rolling pin to roll out the batter and flatten it until it’s about 1/8″ thick. Bake for 15 minutes or until edges are turning light brown and bottom is golden brown. (You can peel back a corner to check the underside — parchment is great that way.)

Let thinbread cool on rack before tearing it into rough pieces or cutting it neatly into squares. Store completely cooled bread in an airtight container in the refrigerator for up to a week.


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