So I had made my three-minute Spelt bread and had resisted the temptation to eat the entire loaf, warm out of the oven. I thought that I would instead try to incorporate it into something slightly more substantial and meal-like. I had some yummy, smooth and nutty tasting Doddington cheese purchased from Neal's Yard Dairy and I could just taste it melted on the bread. A French onion soup would be perfect. But I also happened to have some leftover roasted vegetables -- unusual since I tend to eat every last morsel of roasted roots whenever I make them. ("Just a few carrots and potatoes? That's not really enough to save. Better finish them off now.") There it was: a French-onion-style soup, with leftover roasted vegetables and melted cheese on toast. Lunch, turned up to 11.
I did bring my second portion of soup to work the next day, sadly sans pain au fromage chaud. It was still pretty good, but lacked that Je ne sais quoi. I guess melted cheese really does make everything better. Tant pis!
French onion and roast vegetable soup
Assortment roasted root vegetables (carrot, parsnip, celeriac, potato, etc), cut into 1 inch cubes
2 Roasted garlic cloves, or 1 large raw clove, minced
One large onion, thinly sliced
1 T. flour
4 C. vegetable broth
1 T. soy sauce
For each serving:
1 slice toasted Spelt bread with melted cheese
Saute onion in sauce pan over low heat until soft, golden and sweet (about 20-30 minutes).
Either add in minced garlic, or squeeze in the roasted cloves and mash with the spoon. Stir flour through onion and garlic and cook for a few minutes, then add vegetable broth and heat until slightly thickened. Add soy sauce (optional, but I like the extra flavor).
Melt cheese onto bread, then float in the soup.