Vegetarian French Onion Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
From the January 2006 issue of The Vegetarian Times. You can't tell this version from the traditional one. It has only 10.5g of fat and an amazing flavor. Ingredients:
2 teaspoons unsalted butter |
1 tablespoon vegetable oil |
5 large onions, halved and thinly sliced (about 3 lbs) |
3 garlic cloves, minced |
1/2 teaspoon salt |
2 tablespoons all-purpose flour |
6 cups roasted vegetable broth or 6 cups low sodium vegetable broth |
1/3 cup dry sherry |
1 teaspoon dijon mustard |
1 teaspoon sherry wine vinegar |
6 slices sourdough bread, toasted (1/2 inch thick) |
2/3 cup gruyere or 2/3 cup jarlsberg cheese, shredded |
Directions:
1. Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
2. Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.
3. Preheat broiler, ladle soup into six heat-proof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.
|
|