French Onion Soup November 8, 2012Posted by nrhatch in Food & Drink, Vegetarian Recipes.
In restaurants, French Onion Soup is not always a vegetarian entrée (despite the vegetarian sounding name).
When we make it at home, we substitute vegetable broth (or vegetarian bouillon cubes) for the beef broth. Even then, purists would turn their nose up at the anchovies in the Worcestershire Sauce.
We never turn up our noses at this soup.
4 onions, sliced thin
2 Tbsp. butter
6-8 cups vegetable broth or bouillon
2 tsp. Worcestershire
Cracked black pepper
Toasted French Bread
Grated Cheese (Swiss, Gruyère, Muenster, or Mozzarella)
Cook onions in butter over medium-low heat for 20-30 minutes until soft and translucent.
Add 6-8 cups vegetable broth or bouillon, Worcestershire Sauce, and fresh cracked black pepper.
Simmer for 20-30 minutes.
Ladle soup into oven proof bowls. Top with a slice of toasted french bread and sprinkle bread with grated cheese or top bread with a slice of cheese (swiss, Gruyère, Muenster, or mozzarella).
Brown under broiler for 3 minutes until cheese is lightly browned and bubbly.
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A few months ago, Tammy tossed out a tasty tip: carmelize onions in a slow cooker . . . whenever you’re Oniondated!
This morning, I used the slow cooker to make Onion Soup. I cooked the onions on high for an hour before adding the broth and simmering for another hour.
Next time, I might give the onions two hours before adding the broth.
Aah . . . that’s better!
For more vegetarian ideas and recipe links: A Month of Meatless Meals
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Susanna posted the 8 Finalists from the Halloweensie Contest on Tuesday morning . . . and I’m in the running!
If you want to vote, click this link and Vote for your Favorite!
They’re all in one place . . . so it’s one stop shopping. No clicking back and forth between blogs. Simple, right? You can vote while your onions sweat.