Onion Soup Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

---

ORGANIC INGREDIENTS

Soup:

• 45 ml (3 tbsp) olive oil
• 400 g (4 cups) yellow onions cut in rings of about  0,2 cm (1/8") thickness
• 2 garlic cloves, crushed or minced
• 5 ml (1 tsp) caraway seeds
• 2,5 ml (1/2 tsp) sea salt
• 0,5 ml (1/8 tsp) pepper
• 500 ml (2 cups) chicken (or vegetable) stock
• 250 ml (1 cup) water
• 15 ml (1 tbsp) tamari sauce (non-gluten)

Croutons:

• 160 g (2 cups) gluten-free bread of your choice, cut into 2,5 cm (1") cubes
• 45 ml (3 tbsp) non-dairy margarine
• 5 ml (1 tsp) garlic flower paste

---

PREPARATION

Soup:

1. In a large saucepan, heat the oil. Gently cook the onion and garlic on medium heat for about 10 minutes, stirring frequently.
2. Add the caraway seeds, salt, and pepper, and cook for one more minute.
3. Add the stock and water, bring to a boil, then cover and let simmer on low heat for 10 minutes.
4. Remove the lid and simmer five minutes more, then add the tamari.
5. Serve with the croutons.

Croutons:

1. Preheat the oven to 190 °C (375 °F).
2. In a large pan, melt the margarine. Add the garlic flower paste and ensure that the bread cubes are well coated.
3. Place the bread cubes on a baking sheet. Cook on an upper rack for 10 to 15 minutes stirring frequently, until they are nicely toasted.