French onion soup is usually in a beef broth and topped with cheese, not hardly what I would call food for our skin. My plant-based version is richly-flavored and lets the onions do their job helping to create gorgeous skin.
Makes 4-5 servings
In a soup pot, heat olive oil and begin sautéing onions with a pinch of sea salt. Continue to sauté until lightly browned and quite reduced, as long as 25-30 minutes. Gently add water and bring to a boil. Cover and cook over low heat for about 15 minutes. Add mochi cubes. Season lightly with soy sauce and simmer for about 7 minutes more, until mochi melts and becomes creamy. Serve garnished with parsley and a few croutons.
Cook’s Tip: The best croutons are made from slightly stale bread that is cubed and dried in a warm oven until crispy. Another way is to deep-fry the bread cubes just before serving the soup. Sinfully rich!
Cook’s Tip: Brown rice mochi can be found in most natural food stores. Made from pounded sweet brown rice, it melts in a cheesy sort of way, without the fat and calories that come with cheese.