Meatless Monday: French Onion Soup

Recipe adapted from Joy of Cooking:

Heat in soup pot over medium-low heat until butter is melted:

• 2 Tbs unsalted butter
• 2 Tbs olive oil
• Add and stir to coat:
• 5 medium onions, thinly sliced
• Pinch of dried thyme

Cook onions over medium heat, stirring occasionally, watching they don't scorch. As soon as they start to brown (about 15 minutes), reduce heat to medium low and continue to cook, covered, stirring more often, until the onions are a rich brown color (about 40 minutes). Add 2 Tbs dry sherry or cognac. Increase heat to high and cook, stirring constantly until sherry has cooked off. Add 3 1/2 Cups vegetable stock. Bring to a boil, reduce heat and simmer, partially covered, for 20 minutes.

Season with:

• 1 to 1 1/2 tsp salt
• 1/4 to 1/2 tsp freshly ground black pepper

 Place 8 ovenproof soup on a baking sheet. Ladle the hot soup into the bowls and top each serving with:

• 1 to 3 slices French bread, toasted if fresh

 Sprinkle each bowl with:

• 3 Tbs grated Gruyere

Broil or bake in a 450 degree oven until the cheese is melted and starting to brown. Serve immediately.

This could easily be made vegan by omitting the butter and substituting vegan cheese. The whole family enjoyed it, even the Little Worker and Munchkin. The two older were surprised how well the ingredients (bread, cheese and onions) went together in a soup, and Gaigai is excited to help make it next time.

 

Head over to Better With Veggies to see what else was shared!

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