Julia Child’s French Onion Soup is arguably the definitive recipe. We are not Julia Child. But, I do love French Onion Soup, and I love this version and we hope you will too.
It seemed sort of ironic to me that a soup named for a vegetable was not suitable for vegetarians. So as I find myself surrounded by those who don’t eat meat, red meat in particular, I decided to resurrect one of my favourite soups in vegetarian form. We are using our own Meaty Mushroom Broth instead of beef broth. I apologize to our vegan friends, I’m just not ready to give up cheese.
A few points to mention; you can deglaze with whatever wine you have on hand, or whichever you want a reason to open. Use nice bread, cut it fairly thick. I like sourdough. If you don’t have traditional french onion soup bowls, use large ramekins or whatever bowls you like, just make sure they are oven safe. It may be safer, easier and less messy to put the bowls on a baking sheet when putting them in the oven.
Vegetarian French Onion Soup
This recipe makes 4 servings, and takes 30 to 40 minutes to complete.
|1||Large Sweet Onion|
|1 liter||Meaty Mushroom Broth|
|¼ cup||Red or White wine|
|4 slices||Good Quality Bread|
|1 cup||Grated Extra Old White Cheddar Cheese|
|1 tbsp.||Salted Butter|
- Chop the onion into long strips about 1/3 inch wide.
- In a medium sized pot or deep skillet, melt the butter.
- When the pot is hot and the butter is melted, add the onions.
- Reduce the heat and sauté until the onions are soft and deep brown. You want the onions to begin to caramelize, not to become crispy.
- When the onions are nicely browned, turn the heat to high and add the wine. As the wine simmers scrape the bottom of the pot to release the browned bits.
- When the wine is nearly cooked away, add the broth.
- Bring the broth to a boil then reduce the heat to medium low and simmer.
- While the broth is simmering, cut the bread to the approximate size of the mouth of the bowl.
- Toast the bread in the toaster or the oven at 3500F until very dry. Do not burn.
- Grate the cheese.
- Preheat the oven to 4250F
- Remove the pot from the heat, and using kitchen tongs evenly distribute the onions among the 4 bowls.
- Ladle the broth into the bowls to about 3/4 inch below the lip of the bowl.
- Place a slice of the toasted bread on top each bowl.
- Top each bowl with about ¼ cup grated cheese.
- Place the bowls in the oven on the top rack for about 5 minutes, or until the cheese is golden.
- Remove from the oven and let cool about 5 minutes before serving, as it will be very hot.