Soup is something we associate with winter or cold dreary rainy days. You turn to soup for comfort and to warm you up. You see that bowl of soup and the steam coming off the top and immediately you are transferred to a different time. A time when you were a kid and maybe that soup was tomato soup accompanied by a grilled cheese.
Never has hot soup been associated with summer. Who wants to slurp on soup when it is 100* out with 100% humidity? Just thinking about it is making me sweat but lucky for you soup doesn’t have to just come in a bowl or be chilled in order to be enjoyed in the summer. After a long time of trial and error, as well as forgetting about it, I came up with soup that can be served in the summer and be consumed without utensils.
How can this be done you are asking yourself and I am going to tell you. You convert it to waffle form is how. I had made a statement that anything can be converted into waffle form and along the way I have succeeded and where I have not the Waffleizer has succeeded. After making that challenge the response I received was: SOUP. Uh-oh, how was this going to happen. I thought about the typical chicken noodle soup, and butternut squash soup but neither of those got me excited.
It was during the de-clutter of our old house that I came across a Fleur de lis and the light bulb went off. French Onion Soup. It had rosemary, thyme, garlic, onions, cheese and bread. The bread would be the key as that waffle batter would be the interpretation of the bread in French Onion Soup, but from there it became a matter of making them with various taste tests. Earlier this week it all came together and I was so excited that the first thing I put on the description on Instagram was: I DID IT!
The flavors were perfect as every bite gave you something different. One bite would have a definite rosemary flavor while the other gave you garlic and onion. It went on this way for the entire dinner and after each bite I fist-pumped like Tiger Woods that I actually turned soup into a waffle. Of course my brain would take off and now I am on a quest to make a 4 course meal all in waffle form, but that is for another day. Today I present you the French Onion Soup Waffle:
French Onion Soup Waffle
By July 25, 2013Published:
- Yield: 4 Waffles (1 Servings)
- Prep: 15 mins
- Cook: 1 hr 15 mins
- Ready In: 1 hr 30 mins
Having soup on a summer day has just become enjoyable. French Onion Soup in waffle form gives you all the flavor without the heat. Enjoy!
- 75 Grams Onions Sliced
- 1/2 Cup Garbanzo Flour
- 1/2 Cup Unsweetened Non-Dairy Milk
- 1/2 Tbsp Thyme
- 1/2 Tbsp Rosemary
- 1/2 Tbsp Coconut Oil
- 2 Cloves Garlic Minced
- 1 Egg
- 1/2 Cup Vegetable Stock
- In a deep pan melt coconut oil and then add the onions. Turn heat to low and allow the onions to caramelize. This should take approximately 30 minutes.
- After onions have caramelized add in veggie stock, rosemary, thyme and garlic.
Optional ingredients include: sherry
- Turn heat to high and bring to a boil. Once boiling reduce heat to medium-low and cook until nearly all the liquid has evaporated.
This reduction will exacerbate the flavors of the ingredients in the pan.
- While liquid is reducing make the waffle batter by combining flour, milk and egg. Set aside until onions are ready.
- When the onions are ready add to your batter and whisk to combine thoroughly.
- Heat your waffle iron per manufacturer's directions and add batter then cook.
- When the waffles are ready serve.
Optional: Add nutritional yeast to the top, melt mozzarella cheese by placing in broiler for a few seconds.
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