Recipe

Golden French Onion Soup Recipe

Add Step-by-Step Photos	Magflower / All my dishes 2 years, 5 months ago This is served covered with cheese in a crock ala the french onion classic. It's a very loose recipe with much room for experimenting. Some times I steam saute veggies (carrots mushrooms summer squash whatever) and add a scoop to each crock befor... More Prep:45m Cook:120m Servings:4	Magflower
	soups vegetarian savory

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Ingredients

1 qt (approx.)reduced veggie stock/ Strained and simmering on back burner

2or 3 yellow onions/ peeled and sliced thin

2cloves garlic/ smashed but whole

bayleaf

fresh thyme/ a sprig or two left whole

sprig of rosemary

any other whole fresh herbs you might have

4 thick slices of swiss (or havarti) cheese

4 garlic herb croutons (see recipe)

butter for sauteing

salt pepper to taste

1T(approx) veggie boullion (optional)

4 french soup crocks with a dab of butter in the bottom of each

Directions

croutons...take four slices of stale french bread/ coat both sides with melted garlic butter and srinkle with whatever herbs you use in soup.

bake in 350 oven til crisp and a bit browned..flip to get both sides crisp. after you take them out of the oven, sprinkle tops with a good grated cheese like asiago and set aside.

In the bottom of a two qt pot

saute garlic and sliced onions in butter with the bay leaf over medium low heat till soft and liquid is carmelized add small amounts of stock if things start looking dry...watch closely so the onions don't scorch.

When you're thinking it needs about another 5 minutes or so, pull out the whole garlic pieces (and eat them)

throw in your fresh herbs and boullion if you're using it

stir these around with the onions til you can smell the herbs releasing their aromas and the carmelizing is looking good

deglaze the pot with the veggie stock.

reduce the heat and hold it just below a simmer for about 20 minutes or so to let things marry. test for saalt pepper and adjust to your liking

add some of the onion to each crock..removing any whole herbs as they come up.

Fill each crock with broth to about 1/2 inch from top. Add crouton and top with cheese..cheese shouldn't sink into broth..add more broth if needed to prevent this.

I hope I didn't forget anything.

Put in hot 425F oven (or under broiler) long enough to melt the cheese.

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Comments

leroux 2 years, 5 months ago said:
This looks delicious! I think I'll use beef broth and beef bouillon instead of veggie.Maybe a splash of wine. Yum! Thanks for the recipe!