Here’s a fun way to use beet kvass and make a tasty classic French recipe in under an hour!
French Onion Soup a la Rouge
Yield: 1 quart
- 1 quart/liter bone broth (beef, chicken, or veggie)
- 1 medium red onion
- 3 ounces by weight brown beech, white beech, hen of the woods, enoki or other mushrooms
- 1 Tbsp. cooking fat (tallow, lard, bacon fat, schmaltz, coconut oil or avocado oil)
- ½ cup beet kvass
- 3 ounces by weight of fresh (not aged) white cheese like gruyere, white cheddar, or Swiss (Emmentaler)
- 2 slices sourdough bread
- salt and pepper to taste
- Heat up cooking fat in a skillet under medium heat.
- Slice onion into ⅛" semicirular slices.
- Roughly chop or pull apart the mushrooms, or chop into bite size pieces (1 inch). Add onions and mushrooms to skillet.
- Cook slowly until onions brown (about 20 minutes), stirring occationally.
- Heat up broth in a 2-quart or larger sized sauce pot over medium heat.
- When onions and mushrooms are soft and golden brown, add them to broth.
- Deglaze/clean skillet by pouring kvass into it and removing any bits from the bottom of the pan. Pour kvass into sauce pot.
- Preheat oven (or toaster oven) on broiler's "high" setting.
- Set two oven safe bowls on a sheet pan or large baking dish. Split the stock between the bowls.
- When broiler is hot, add sourdough slice to each bowl.
- Shred or thinly slice cheese and layer so it covers each bowl.
- Place bowls under broiler for 10-15 minutes (depends on how much heat your oven has).
- When cheese is melted and caramelized, remove from oven. Carefully set bowls onto serving plates. They will be VERY HOT for at least 10 minutes.
- Crack black pepper on top of each bowl.
- Let it cool slightly, but serve it while it's hot!