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Try this stunnig recipe by Jared Ingersoll from Sonoma Café.
Using a nice sharp bread knife thinly slice your Kamut loaf, place your slices on a baking tray and cook on a very low temperature until the Kamut slices have completely dried and crisp. At this stage they can stay crisp in an airtight container for a long period of time and are excellent as a snack.
Peel and thinly slice your onions and place them, together with some salt and a touch of oil into a cold saucepan, place onto a medium heat and stir from time to time. While your onions are cooking carefully strip the leaves from your bunch of thyme. Once the onions have started to sweat and soften turn up the heat and stir more frequently. What you are looking for is your onions to just start to colour, when they do stir in your thyme and splash in the red wine vinegar, cook briefly, and taste for seasoning, when you are happy with the flavour, take off the heat and set to one side.
Bring your broth to the boil and add your onions, simmer gently for about 10 min, taste for seasoning and then ladle into a bowl. Sprinkle over your cheese and then float the Kamut crouton on top, serve more croutons on the side
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