Meatless Monday: Vegetarian French Onion Soup
By: Leah Rodrigues
Published: February 11, 2013

French onion soup is ideal meal for a cool winter's evening.  This vegetarian version from Eat with a Spoon is just as satisfying as the original recipe.  Onions are slowly caramelized in butter and oil until they are a deep brown color.  Vegetable stock is then added along with white wine and cognac (how can that be bad?).  True to tradition, the soup is served with a slice of baguette with melted gruyere cheese floating on top.
Vegetarian French Onion Soup
Ingredients:
1 and 1/2 lbs yellow onions, thinly sliced
	3 tbls. unsalted butter
1 tbl. oil (i use high heat safflower oil)
1 tsp. sea salt
1/4 tsp. sugar
2 quarts of boiling veg. stock
1/2 cup dry white wine
3 tbls. cognac
	thinly sliced stale baguette, toasted (4-5 spices per bowl)
2 cups of grated gruyére cheese
 
Directions:
 





1. melt the butter with the oil in a 4 quart sauce pot on low. add the sliced onions, cover the pot, and cook slowly for 15 min. until the onions turn translucent and soften.


   
2. uncover the pot, raise the heat to med., and add the salt and sugar. cook for 30-40 min. stirring frequently, until the onions have turned an even, deep, golden brown.


   
3. off the heat, stir in the boiling stock and the white wine. return the pot to the heat, and simmer partially covered for 30 to 40 min. more.


   
4. preheat the oven to 400 degrees.


   
5. turn off the soup to stir in the cognac. adjust the seasoning.


   
6. ladle the soup into oven-proof bowls. stir in a little of the grated gruyére, float the toasted baguette slices on top, and layer on more cheese.


   
7. set the bowls on a large cookie sheet and put them into the preheated oven for about 20 min. until the soup is bubbling and the top is lightly browned.

1. melt the butter with the oil in a 4 quart sauce pot on low. add the sliced onions, cover the pot, and cook slowly for 15 min. until the onions turn translucent and soften.


     
2. uncover the pot, raise the heat to med., and add the salt and sugar. cook for 30-40 min. stirring frequently, until the onions have turned an even, deep, golden brown.


     
3. off the heat, stir in the boiling stock and the white wine. return the pot to the heat, and simmer partially covered for 30 to 40 min. more.


     
4. preheat the oven to 400 degrees.


     
5. turn off the soup to stir in the cognac. adjust the seasoning.


     
6. ladle the soup into oven-proof bowls. stir in a little of the grated gruyére, float the toasted baguette slices on top, and layer on more cheese.


     
7. set the bowls on a large cookie sheet and put them into the preheated oven for about 20 min. until the soup is bubbling and the top is lightly browned.