Jerri's Vegetarian French Onion Soup
Category: vegan
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: 1-2 hrs
- 3 ounces butter
- 1 pound large white onions, thinly sliced
- 1 tablespoon all-purpose flour
- 1 1/2 quart vegetable stock (see note)
- salt and freshly ground black pepper
- extra virgin olive oil
- garlic powder
- 6 slices crusty French bread (or use twice as many smaller slices)
- grated fresh Parmesan cheese
- slices aged Swiss cheese (as needed to cover)
Add the butter to a saucepan over low heat and cook, stirring, until melted. Add the onions and stir constantly for 20 minutes or until they become soft and golden brown. Sprinkle the flour over the onions and cook, stirring, for 2-3 minutes. While stirring, slowly add the vegetable stock. Season as desired with salt and pepper and bring to a boil. Reduce the heat to very low, cover, and cook for 45 minutes, stirring occasionally. Turn the oven broiler on. Place the bread slices on a baking sheet and place under the broiler until lightly toasted. Turn the bread over and drizzle lightly with olive oil. Season with garlic powder and sprinkle with Parmesan cheese. Place under the broiler until the cheese is melted. Place the slices of bread in the bottom of individual heatproof soup bowls. Carefully pour the onion soup over the bread. Sprinkle additional Parmesan on top then lay slices of Swiss cheese over the top to cover the entire opening of the bowl. Let some of the cheese hang over the edge to form a seal and so that it melts to the bowl and makes crusty cheese pieces to pick off (my personal favorite). Place the bowls on a baking sheet and place under the broiler until the cheese melts. Serve immediately. SPECIAL NOTE FOR VEGETABLE STOCK: The best way to make this stock is with "Better Than Bouillon" brand vegetable base. It has a ton of flavor and is the only one I ever use.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
4 large onions, finely sliced 1/4 cup butter 2 tbsp olive oil 2 tbsp garlic, minced 1/2 cup Pinot Noir 4 cups beef broth 2 large bay leaves salt and pepper to taste 6 pieces of French
by charlene8819
Serves 4 Ready in 1 hour 1/2 Tbsp unsalted margarine 4 medium size yellow onions, sliced 1/8 tsp sugar 2 Tbsp flour 5 cups low sodium beef broth 1/2 cup dry white wine 1/2 tsp dried thyme, c
by sgre52160
6 large white onions, thinly sliced 3-4 cloves garlic, finely minced 3 to 4 tbsp olive oil 9 cups beef broth 1/4 tsp garlic powder 1/4 tsp onion powder 1/3 tsp ground black pepper 8 slices whit
by KitchenMagician
VEG - BAKED FRENCH ONION SOUP Makes 4 servings. 3 T. butter 2 1/2 lb. onions, each cut lengthwise in half and thinly sliced 1/4 tsp. salt 1 T. Worcestershire sauce 4 c. water 2 c. beef brot
by sgre52160
1 tbsp vegetable oil 3/4 lb onions, halved and thinly sliced (about 2 1/2 cups) 1/4 tsp sugar 2 tbsp flour 2 (14 oz) cans beef broth 1/4 cup dry white wine or dry white vermouth 4 slices French
view more member recipes