Vegetarian French Onion Soup Au Vin With Jarlsberg Garlic Toast |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is adapted from my 365 Ways to Cook Vegetarian cookbook. You could also use fontina cheese. Ingredients:
2 tablespoons olive oil |
6 large onions |
1 garlic clove, minced |
1 teaspoon sugar |
3 tablespoons flour |
4 (14 ounce) cans vegetable broth |
2 cups dry red wine |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 garlic cloves, peeled |
12 slices french baguettes, cut 1/2 inch thick |
1 1/2 cups jarlsberg cheese, shredded |
Directions:
1. In a large casserole, heat oil over medium heat. Add onions and cook, stirring occasionally until soft, 5-7 minutes.
2. Add garlic and sugar. Continue to cook, stirring often, until onions turn an amber color, 20-25 minutes.
3. Stir in flour to coat onions and cook, stirring, 2-3 minutes.
4. Gradually add broth, stirring constantly to prevent any lumps from forming.
5. Bring to a boil, stirring occasionally, until soup thickens, 5-7 minutes.
6. Add wine, salt and pepper. Cover, reduce heat to low, and simmer 5 minutes.
7. Make the toasts: Preheat oven to 425*.
8. Cut garlic cloves in half. Rub bread slices with garlic.
9. Top each bread slice with cheese. Set on an ungreased baking sheet.
10. Bake 4-5 minutes until cheese melts.
11. To serve: ladle soup into bowls and float Jarlsberg Garlic Toast on top.
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