I've been wanting to make it since. I received the most beautiful cobalt blue little pots from my mother for Christmas. Perfect for individual servings of french onion soup.
The following recipe was adapted from William Sonoma's A Taste of the World. I halved the original recipe and made it vegetarian by replacing the beef broth with Pacific Natural Organic Mushroom Broth. As it was simmering, the whole house filled with a mushroomy smell that made me a little nervous for the resulting flavor of the soup. But it turned out sooooo delicious. Melt in your mouth oniony-bready-cheesey (and not at all mushroomy). If you like french onion soup (or if you think you might), this is a must try!
Vegetarian French Onion Soup
Serves 2
1 Tbsp. butter
1 Tbsp. olive oil
1 large yellow onion, thinly sliced
pinch of brown sugar
salt & freshly ground black pepper
1 c. red wine
4 c. mushroom stock
1 bay leaf
2 thick slices coarse country bread, sliced 1 1/2" thick
1 c. shredded Gruyere
Heat oil and butter in a large heavy pot over medium-low heat. Add onion and sugar. Season with salt and pepper. Cover and cook, stirring occasionally, until onions are meltingly soft, golden, and lightly caramelized, 25-30 minutes.
Add wine. Raise heat to high. Cook until the liquid is reduced by half, 8-10 minutes. Add stock and bay leaf. Reduce heat to medium-low. Simmer uncovered until soup is dark and fully flavored, about 45 minutes. If the liquid is evaporating too quickly and tastes too strong, add a little water, cover, and continue.
Preheat oven to 400 degrees. Arrange bread on a baking sheet. Toast, turning once, until golden, 3-5 minutes per side.
Remove bay leaf from soup. Ladle into oven-proof individual serving dishes. Place on a cookie sheet. Place toast on top of soup in each bowl, then sprinkle with cheese. Bake until the cheese melts and is browned around the edges, 10-15 minutes. Enjoy!
This is a pic of my croque madame and the french onion soup that Jill and I shared at Cafe Presse.
Yes, it was so tasty and beautiful I took a picture of it!
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A little surprised not to see your homemade veggie stock in the recipe. I hadn't heard of mushroom stock being used for French onion soup, but then again mushrooms aren't really my thing.
ReplyDeleteGlad that you enjoyed Cafe Presse - I went there for the first time less than a month ago and had a good visit.
French onion soup is my favourite specialty. I would recommend to use salt in moderation. Your croque-madame looks delicious :)
ReplyDeleteCathy
French course