Author Notes: This vegetarian twist on a classic soup uses a secret ingredient we all have on hand from our holiday baking. It lends a depth of flavor and aids in making a quick rich, stock from the already caramelized onions, so you’ll never miss the traditional beef. Thyme is also the traditional herb used in this soup but I don’t always have it on hand. Rather than buy a specialty ingredient, I just use a dried bay leaf which I always have hanging around.
And, as for cheese, use what you like. Gruyere or Swiss are traditionally used, but since I’ve thrown tradition out the window, go for whatever melting cheese strikes your fancy. I used Provolone, and in a pinch tested it with a mix of Monterey Jack and Grana Padano. —Jennifer Perillo
Serves: 4
Ingredients
-
4
tablespoons butter
-
4
large onions, sliced
-
1
dried bay leaf or a few sprigs of fresh thyme
-
Salt & freshly ground peper, to taste
-
2 1/2
cups water
-
1
clove garlic, crushed
-
1
tablespoon sherry vinegar
-
1
tablespoon molasses
-
4
one-inch thick slices of baguette, toasted
-
4
ounces shredded Provolone, Swiss or any melting cheese of your choosing
Directions
- Melt butter in a 6-quart stockpot over medium-high heat. Add onions, bay leaf and season with salt and pepper; stir to coat well. Saute until they begin to soften and become golden, about 15 minutes. Cover pot and reduce heat to medium-low. Cook, covered, until onions are softened, about 20 more minutes.
- Remove and discard bay leaf. Stir, scraping up browned bits at bottom of pot. Raise heat back to medium-high and slowly pour in the water. Add garlic clove, sherry vinegar and molasses. Bring to a boil. Reduce heat to a simmer and cook for 10 more minutes. Taste, and season with additional salt and pepper if necessary.
- Preheat broiler. Evenly ladle soup into 4 oven-safe bowls. Place one slice of toasted baguette on top of each. Evenly sprinkle cheese on top and place on a rimmed baked sheet. Cook under broiler until cheese is golden and bubbly, 3 to 5 minutes.
/29f75b70-3a28-4842-9f4a-010d14f74791--DSC07326-1.JPG "French Onion Soup 40")
1 of 22
/87b0f6ef-32e8-412c-852e-d938e10894f8--DSC07318-1.JPG "French Onion Soup 41")
2 of 22
3 of 22
Photo by Food52
This recipe starts with 3 full pounds of onions.
4 of 22
Photo by Food52
Merrill may be laughing now, but she'll soon be crying.
5 of 22
Photo by Food52
A nice chunk of butter goes into the pot, to be followed by some olive oil.
6 of 22
Photo by Food52
No need to chop the garlic — the confident "thwap" of Amanda's meat pounder does the trick.
7 of 22
Photo by Food52
The garlic is first to take a dip in the hot butter and oil.
8 of 22
Photo by Food52
Then come the onions.
9 of 22
Photo by Food52
10 of 22
Photo by Food52
The aromatics: thyme and bay leaf.
11 of 22
Photo by Food52
Isn't the reflection in the steel bowl cool? It's a little like Alice Through the Looking Glass.
12 of 22
Photo by Food52
After 20 to 30 minutes, the onions should be nicely caramelized.
13 of 22
Photo by Food52
Amanda stirs with purpose, while Merrill adds the veal stock.
14 of 22
Photo by Food52
We had to crack open two of these bottles to get a full 2 cups — happily, there were leftovers for the cooks.
15 of 22
Photo by Food52
Et voila! Now, you just let it simmer away for up to three hours (the longer the better).
16 of 22
Photo by Food52
At which point, it should look like this.
17 of 22
Photo by Food52
Wcfoodies includes the brilliant step of starting with a piece of toast in the bottom of each bowl.
18 of 22
Photo by Food52
Then, you ladle the soup over it.
19 of 22
Photo by Food52
You add another piece of toast (we used baguette).
20 of 22
Photo by Food52
Finally, you shower it with cheese (we used the recommended gouda, gruyere, pecorino, and parmigiano) and pop it under the broiler!
21 of 22
Photo by Food52
22 of 22
Photo by Food52
