Cooking the onions in the water until the water evaporates brings out their sweetness without sauteing in fat. Vegetable stock can be used instead of water for a richer flavor.
2 medium onions
1 bunch medium leeks (about 6)
7 cups water or vegetable stock
Himalayan pink salt
1 Garlic clove
6 Slices whole wheat sourdough bread
1 bunch chives, snipped finely
Recipe Compliments: Catherine Pantsios
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