I love French Onion Soup. I always use this recipe from Vegetarian Cooking: Exciting Ideas for Delicious Meals published by Crescent Books. It was one of my first cookbooks -given to me by a co-worker when I started becoming interested in cooking. I like this recipe because it is simple, doesn’t use any alcohol, and because the cheese doesn’t have to be melted under the broiler. Before I had broiler-proof bowls, I would lightly toast a slice of baguette and cover it with shredded cheese in the bowl. When covered with hot soup, the cheese melts- delicious. I use homemade turkey stock, and substitute gruyere cheese for the cheddar and parmesan. I also always double the recipe!
Yield: Serves 4
- 3 medium onions (I use sweet onions)
- 4 T butter
- 2 T all-purpose flour
- 4 1/3 cups vegetable (or poultry) stock
- salt and pepper
- 4 slices French Bread, cut crosswise
- 1/2 cup cheddar cheese, grated
- 1/4 cup Parmesan cheese, grated
- Slice the onions very finely into rings.
- Melt the butter in a heavy-bottomed pot, add the onion rings and fry over medium heat until well browned. (The onions must be very well browned, as this gives the rich color to the soup.)
- Mix in the flour and stir well until browned.
- Add the stock and seasoning, bring to a boil and simmer for 30 minutes.
- Toast the bread on both sides.
- Combine the cheeses, and spread over the bread slices; broil until golden brown.
- Place the slices of bread and cheese in the bottom of individual soup dishes and spoon the soup over the top.
thebrookcook 