Easy Vegetarian French Onion Soup May 10, 2011Posted by Angela @ Making Food for Friends in soup, vegetarian.
Tags: cooking, recipe
I’ve been a vegetarian for years and years, but have always had a love for French Onion soup. Almost all French Onion soup is made with beef broth, and delicious as it may be, it’s sadly not vegetarian. So as much as I love French Onion soup, I rarely eat it, but I saw a picture of it recently and couldn’t stop thinking about it. It’s probably the pregnancy doing this but once I get fixated on wanting to eat a certain thing, I won’t be satisfied by anything else until I have it.
Making the soup takes a little while, but a lot of it is hands-off time while the onions cook down.
Easy Vegetarian French Onion Soup
(Makes four servings)
Two large Spanish onions, very thinly sliced
1 tbsp butter
1 tbsp olive oil
4 cups non-beef broth (if you can’t specifically find the “non-beef” bullion cubes, four cups of a nice vegetarian or mushroom broth would work)
Sprinkle of thyme and black pepper
1/3 cup miso
4 slices of bread (I used sourdough)
1 cup grated swiss cheese
First up, peel your onions and slice them realllllly thin. The thinner the better. If you have a mandolin, now is the time to use it!
Heat the butter and olive oil in a large pot (I used my dutch oven) over low heat. Add the onions to the pot, stir, and continue to cook over low heat for at least 30-45 minutes. Stir occasionally so the onions on the bottom don’t burn. They should turn limp, and start to carmelize.
While the onions are cooking, heat up your broth. When it is hot but not boiling, stir in the miso, thyme, and black pepper. Keep over low heat until the onions are done.
Now is also a good time to pre-heat your oven. Set it to 375 degrees and get out four oven-safe bowls.
When your onions are done, add the broth to the onions and heat together over medium-low heat for about 5 minutes. Ladle a quarter of the onion and broth into each of the four oven-safe bowls. Top each bowl with a piece of sourdough bread, and top the bread with some grated swiss. A little more pepper on top isn’t a bad touch.
Heat the four bowls in the oven for 10-15 minutes or until the cheese is bubbly and browned. Make sure you let them cool a little before eating!