French onion soup
1 kg brown onions, halved and finely sliced
400 g speck, diced
1/4 bunch shallots, finely sliced
1.2 Liters vegetable stock
80 g balsamic vinegar
50 g olive Oil
4 garlic, minced
1 tsp cumin
1 tsp thyme
Heat oil on low heat in wide-based pan. Add brown onions and shallots. Cook until onions are soft and dark golden brown. This will take around 30 minutes. They may start to catch on the bottom of the pan but it’s important to achieve the right level of caramelisation.
Add speck to the pan and stir. As the fat renders it will clean the bottom of the pan. Use a wooden spoon and scrape the bottom until clear. Add stock, garlic, cumin and thyme. Simmer for 20 minutes. Remove from heat and stir through balsamic vinegar.
Divide soup into bowls, salt and pepper to taste. Serve with fresh spelt sourdough & Pepe Saya cultured butter.