I guess I'm on a soup kick right now due to the cooler (and rainy!) weather. In the past, Doug wasn't much of an onion fan so the only time I got to enjoy this soup was at La Madeline's or Jason's Deli. He's finally come around to seeing the health benefits of eating onion during the winter (boosts immunity and helps to stave off colds) so hopefully this goodie will be a regular around here!
This week's Meatless Friday meal is:
This week's Meatless Friday meal is:
French Onion Soup
(Traditionally French onion soup is made with beef broth, this is a vegetarian version.)
2 quarts vegetable broth, homemade or from the store
2 pounds yellow onions, peeled and thinly sliced (about 6-7 medium size, no need to be too precise)
2 cloves garlic, minced
2 tablespoons olive oil
3 teaspoons sugar
Salt & pepper
Loaf of French bread cut in nice thick slices
1/2 pound Gruyere cheese, shredded or sliced
Heat the oil in the pot over medium heat. Add the onions to the hot pot and cook for about 10 minutes, stirring frequently. The onions should become soft but not yet browned. Add the sugar, salt, and pepper, and continue cooking for about 20 minutes. Stir frequently and lower the heat if necessary to avoid burning the onions. They should be golden brown and soft. Taste and adjust seasoning if necessary. (The onions should be fairly sweet at this point.) Add the garlic and broth and bring to a boil. Reduce heat and simmer for at least 15 minutes. You can keep the soup warm on the stove until ready to broil and serve, or allow it to cool and keep it in the refrigerator for 2-3 days.
When ready to serve, heat the broiler and ladle the soup into individual oven-safe bowls. Top each bowl with a layer of bread, trimming slices if necessary to cover the entire surface. Cover the bread with the cheese. Heat under the broiler until the cheese is melted and beginning to brown.
2 pounds yellow onions, peeled and thinly sliced (about 6-7 medium size, no need to be too precise)
2 cloves garlic, minced
2 tablespoons olive oil
3 teaspoons sugar
Salt & pepper
Loaf of French bread cut in nice thick slices
1/2 pound Gruyere cheese, shredded or sliced
Heat the oil in the pot over medium heat. Add the onions to the hot pot and cook for about 10 minutes, stirring frequently. The onions should become soft but not yet browned. Add the sugar, salt, and pepper, and continue cooking for about 20 minutes. Stir frequently and lower the heat if necessary to avoid burning the onions. They should be golden brown and soft. Taste and adjust seasoning if necessary. (The onions should be fairly sweet at this point.) Add the garlic and broth and bring to a boil. Reduce heat and simmer for at least 15 minutes. You can keep the soup warm on the stove until ready to broil and serve, or allow it to cool and keep it in the refrigerator for 2-3 days.
When ready to serve, heat the broiler and ladle the soup into individual oven-safe bowls. Top each bowl with a layer of bread, trimming slices if necessary to cover the entire surface. Cover the bread with the cheese. Heat under the broiler until the cheese is melted and beginning to brown.
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