French Onion Soup
Genesis: 9:20 After Noah and his sons came out of the ark, Noah, a husbandman, began to till the ground, and planted a vineyard.
JOHN 2:1-10 Jesus performed his first public miracle at Cana in Galilee turning water into wine.
Wine is a vital ingredient in this soup. Wine was the universal drink, since beverages were an important part of Biblical meals. At the Last Supper, Jesus took wine and blessed it . It really was the fruit of the vine. Sometimes they drank it straight up in its natural state, and sometimes mixed with spices. As far back as 3000 BC, the Egyptians were making herbed wine with coriander, mint, sage, etc. for medicinal purposes.
QUICK & HEARTY FRENCH ONION SOUP
Serves 4
Olive oil
2 very large onions, sliced thin sweet, Spanish or regular yellow skinned onions
1 large clove garlic, peeled and smashed a bit
1/2 to 1 cup dry red wine (I usually use the whole cup)
2 cans, 14.5 oz each, beef broth, low sodium
4 thick slices Swiss cheese
French baguettes: Thinly slice French bread, brush with olive oil and toast under broiler until golden brown
Film bottom of soup pot with olive oil. Turn heat to medium. Add onions and garlic and cook, stirring occasionally, until onions have softened and are translucent, about 15 minutes. Add wine and bring to a boil. Stir in broth, lower heat to a simmer and cook 10 minutes. Season with salt and pepper. Remove garlic clove. Pour soup into broiler proof bowls. Top each with a baguette and a slice of cheese. Put on baking sheet and broil until cheese is golden and bubbly.
Rita's Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
Rita Nader Heikenfeld writes a weekly cooking column for the Community Press, appears weekly on Sacred Heart Radio, and is the author of several cookbooks. An adjunct profesor at the University of Cincinnati, she is Macy's Regional Culinary Professional (CCP) and is a Certified Modern Herbalist.
Rita lives "in the sticks" outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs.
