If you know me, you know that French onion soup is hands-down, without question, my absolute favorite food. It is so rich and hearty and gooey and warming… and not exactly the healthiest soup option out there. But, there is something about those caramelized onions and that salty, melty cheese that I just cannot walk away from. So, in a venture to make a lighter, healthier version that encompasses all the taste and experience that is a steamy bowl of French onion, I began to think about accompanying vessels that would compliment the ingredients, without taking over the entire dish. I tried to think of things that had a neutral taste and, much like the usual bread, would really soak up the flavors and unify the dish, which ended up bringing me to…
I know, I know, many people get offended when people use the word “steak” when referring to anything but a perfectly seared piece of meat, but I really don’t know how else you would describe this slab of roasted goodness. The cauliflower acts as the perfect background note, caramelizing a bit itself during roasting before being topped with the onions and cheese. The natural sugars of the onions are drawn out during the cooking process, and are offset by the sweet and salty Gruyère. Finally, topping the final product with fried sage leaves completes the dish on an earthy, bitter note. It is absolutely delicious!
In addition to being the perfect vegetable to be used in this recipe, cauliflower also hosts a wide variety of health benefits. Within every cup of this cruciferous veg there is 77% of your daily vitamin C, 20% of your vitamin K, and 11% of your vitamin B6 Recommended Dietary Intake (RDI). It is high in fiber and choline (which is important for brain development and cell membrane integrity!), and though it may not be vibrant in color, it is still stocked with antioxidants. Its neutral taste is so versatile, it is a great substitute for many refined grains on the market… which I am sure you’ve seen, extensively.
I have to admit, it took me way too long to learn to properly caramelize onions. So often I would cook them at too high a temp and they would brown too quickly rather than sweating first before turning into golden sweetness. I even found myself adding sugar once to try and speed up the process and mask the obviously overdone onions underneath (but that is our little secret, right?). Finally, I learned the answer: low and slow. My stove never turns higher than medium during the whole process, and i just add a bit of salt to the onions as seasoning in the beginning. Many recipes will tell you to use a combination of oil and butter to avoid the butter from burning, but I’ve found that using ghee avoids this problem and gives a truly flavorful onion compote.
As always, I like to make recipes that can easily be altered to other dietary styles and tastes, and this is no exception. For instance, if making a vegan version, go ahead and use oil, vegetable stock, and whatever vegan cheese you please! Additionally, a few different wines can be used in this dish, I just used Marsala as that is what I had on hand, but sherry, dry red, or white wine could easily be substituted. Play around with the recipe! Add whatever herbs strike your fancy. I hope you enjoy it!
French Onion Cauliflower Steaks
Ingredients:
1 tablespoon ghee (preferably grass fed)
2 yellow onions, thinly sliced
1 shallot, thinly sliced
1/2 teaspoon salt
1 large head cauliflower, cut lengthwise through the core into 4 “steaks”
2 cloves garlic
1 teaspoon extra virgin olive oil
2 tablespoons dry Marsala wine
1/3 cup beef stock
1 large sprig fresh thyme
1/2 teaspoon pepper
1/3 cup shredded Gruyère cheese
8 fried sage leaves (recipe below)
Directions:
Set oven to 400°F (~205°C).
Heat ghee in dutch oven or heavy bottomed skillet over medium heat.
Once shimmering, add the onions, shallots, and salt.
Cook for roughly 10 minutes, stirring often.
Reduce the heat to medium low and continue to cook for 45 minutes to 1 hour, stirring occasionally, until soft and golden brown.
As the onions are cooking, rub the cauliflower steaks with the garlic cloves, and lightly coat with olive oil (I use a spray oil for this to get the lightest coat possible).
Place steaks on parchment lined baking sheet and roast in the oven for 30 minutes, turned half way through the cooking time.
When the cauliflower is done, remove from oven and set aside.
Once the onions are caramelized, raise the heat again to medium and add the Marsala wine, beef stock, thyme sprig, and pepper.
Cook down, scraping the brown bits from the bottom of the pan, until the majority of the liquid has evaporated and the consistency holds shape (about 8-10 minutes).
Remove the thyme spring from the onion mixture and set oven to broil.
Evenly distribute the onion compote on top of the cauliflower steaks and top with the grated Gruyère.
Broil until cheese is melted and beginning to brown.
Remove from oven, top with fried sage leaves, and serve immediately!
Makes: 4 servings
Time: 1 hour 30 minutes
Quick Fried Sage Leaves
Ingredients:
2 tablespoons extra virgin olive oil
8 fresh sage leaves
Pinch of salt
Directions:
Heat olive oil over medium high heat in small cast iron pan (may need to adjust oil amount based on pan size).
Once oil is shimmering, drop sage leaves into oil, keeping them separated.
Turn after 10 seconds, and continue cooking for another 10 seconds.
Remove from pan to paper towel lined plate, and sprinkle with sea salt, the leaves will crisp as they cool.
Makes: 8 leaves
Time: 5 minutes
Caramelized, cheesy goodness!