Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Bay Leaf Whole Description
- Hand-Selected
- True Bay Laurus Nobilis
- Non-GMO Verified
- Non-ETO (ethylene oxide)
- Non-Irradiated
Fragrant, whole organic bay leaf — indespensible in stews, soups, gravies and sauces. Frontier Co-op Organic Bay Leaf is true, sweet bay laurel (Laurus nobilis) and is hand selected. Enjoy bay leaf's sweet, balsamic scent and mildly bitter, herbal bite in soups, gravies and grain dishes, with beans and meats, and in cooking blends like bouquet garni. Try in Spanish and Creole cooking, and to flavor shellfish, pickling brines, sauces and fish dishes.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
Directions
Be sure to remove the leaves before serving;
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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Classic French Onion Soup
You don’t have to be French to enjoy a big bowl of soul-warming French onion soup. Top with a toasted slice of French bread and melted Gruyere cheese and see why this classic dish is a comfort-food favorite.
Ingredients
4 medium yellow onions, sliced thinly
3 garlic cloves
2 sprigs of thyme
1 bay leaf
1 Tbsp. grass-fed butter
1 cup red wine
32 oz. beef bone broth
2 Tbsp. flour
1 Tbsp. mushroom powder
1 Tbsp. olive oil
French baguette, sliced and toasted
Gruyere cheese, shredded
Salt, to taste
Pepper, to taste
Directions
- In large pot, heat olive oil and butter over medium heat. Add onions. Smash garlic cloves and add to pot with a pinch of salt, pepper and few thyme leaves. Cook down for 25-30 minutes, until onions are browned and caramelized. Stir every few minutes to prevent burning.
- To deglaze, add red wine and bring to a boil for about 5 minutes. Add flour and mushroom powder and mix for about 1 minute. Add broth and lower heat to a simmer. Cover and cook for 20 minutes.
- Meanwhile, brush butter onto sliced baguettes and broil 2-3 minutes, until golden brown.
- Ladle soup into each bowl, add a slice of baguette, top with gruyere cheese and place on a baking sheet; broil 2-3 minutes, until cheese is melted.
