Since I have become vegetarian I miss very few things about the meat eating world but one thing that always makes me regret my decision is going to La Baguette in Colorado Springs and watching those around me enjoy a bowl of French Onion Soup. The cheese on these bowls looks like it must take days to soak off and it consistently smells welcoming and delicious. Alas! Full of beef broth! Recently though on a day when apparently many vegetarians decided to give up on cooking, I found a great cookbook in the thrift store. Lo and behold it had a decent looking French Onion soup recipe in it using vegetable stock. As my christening of this new cookbook I made this soup first. I have quite low expectations for recreations of traditionally meaty dishes but I fell in love with this one right away. I must admit though, I think that what I really love is the croutons soaked in onion broth and covered with melted cheese. That was without a doubt the best part.
I decided to toast some chunks of bread in the oven before I added them to the soup. The recipe only called for one slice of a baguette on top and I have many problems with this. First of all, why buy an entire baguette to use two slices? and second of all I demand more bread! It's the best part.
2 Large yellow onions
1 Tbsp olive oil
1 Tbsp butter
2-3* cups vegetable stock
Salt and pepper
slices of French bread
grated Gruyere or other Swiss cheese
1. Chop the onions into quarter inch chunks. In a deep saucepan heat the oil and butter together over medium Add the onions to the pan and fry for a few minutes, stirring constantly, then reduce the heat and cook for another 45 to 60 minutes. At the beginning they only need to be stirred occasionally but as they begin to brown, stir more frequently.
2. When the onions are a rich amber color, add the stock and some salt and pepper. Simmer partially covered for 30 minutes.
3. Preheat the broiler and toast the chunks or slices of bread. Then fill two oven proof bowls with the soup, top with bread and then grated cheese on top. Broil until the cheese is melted and delicious looking.
*I added the option in the ingredients for 3 cups of vegetable stock. I used only two cups and it was still good but not really as soupy as I wanted it.
This is linked up at Fresh, Clean and Pure Fridays, Friday Potluck, Vegetarian Foodie Fridays, Fight Back Friday, Foodie Friday, Food on Fridays, I'm Lovin' it Fridays, Friday Favorites. Whew!