French Onion Soup with Arugula Pesto

Ingredients

• ½ DOLE® Lemon, juiced (about 2 tablespoons)
• 1 cup packed DOLE® Baby Arugula
• 2 tablespoons nutritional yeast
• 1 tablespoon raw cashews
• 1 tablespoon natural buttery spread with olive oil
• 3 DOLE® Yellow Onions, halved and thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons white whole wheat flour
• 1 container (32 ounces) unsalted vegetable stock
• 1 teaspoon chopped fresh thyme
• ¾ teaspoon kosher salt
• 1 tablespoon vegan grated Parmesan

Directions

1.     Pulse 1 tablespoon lemon juice, arugula, nutritional yeast, cashews and 2 tablespoons water in a food processor until almost smooth, scraping down bowl occasionally. Makes about ⅓ cup.

2.    Melt buttery spread in alarge saucepot over medium heat. Add onions; cook 10 minutes or until lightly browned and tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring occasionally. Stir in flour; cook 2 minutes or until lightly browned, stirring frequently. Stir in stock, thyme, salt and remaining 1 tablespoon lemon juice; heat to a simmer. Reduce heat to low; cover and cook 20 minutes or until thickened and onions are very tender, stirring occasionally. Makes about 5 cups.

3.    Serve soup topped with arugula pesto and sprinkled with Parmesan.  

Tips & tricks

Chef Tip

Add 1 to 2 pieces of paper towel to baby arugula package to help slow down and prevent spoilage.