French Onion Soup – Vegetarian

As a family with 2 little girls, we quite often do Disney related things. The Princesses and the whole deal. My older one A1, recently announced she doesn’t like anything Princessy and asked me if I could change the color of her room from Pink to Blue. I assured her we can do that in another year, just in case she changed her mind. Couple of days later, I was discussing with my husband if it’s worth going to a Disney on Ice show. Sure enough, A1 heard that and insisted that she would still like to watch the Disney princesses. Hmmm.f1

Well, I made this French Onion Soup for brunch that day before getting out the door for whole day excursion. It turned out great. Original French Onion recipe calls for a beef broth which I don’t usually keep at home. I had vegetarian broth and the soup tasted wonderful in its vegetarian version.

I hope you like it too.

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Ingredients

 

  • Butter unsalted 2 Tbsp
  • Yellow onions, thinly sliced 2 medium
  • Garlic minced about 2 cloves
  • Bay leaf 1 large
  • Thyme sprigs 4
  • Salt and Pepper to taste
  • Red wine ½ cup
  • All-purpose flour 2 Tbsp
  • Vegetarian Broth 2 Cups
  • Water warm as needed to get desired consistency
  • Parmesan Cheese shaved about 2 cups

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Directions

 

Preheat the oven to 350 degrees for Parmesan crisps.

  • In a large soup pot, melt the butter on medium heat.
  • Add Bay leaf and minced Garlic and sauté for 30 seconds to cook the Garlic.
  • Add the thinly sliced Onion and Thyme Springs. Sauté until Onion is caramelized. Make sure the Onion stays soft and doesn’t burn.
  • Add the Red Wine and bring the mixture to boil. Reduce heat and simmer until wine has evaporated.
  • Remove Bay leaf and Springs of Thyme.
  • Add the Flour and cook for 2 to 3 minutes until Flour has cooked but not burned.
  • Add the broth and cook for 10 minutes on medium flame. If you feel you need the soup thinner, add some warm water.
  • When you add the broth to soup, on parchment paper, arrange the shaved Parmesan in small circles.
  • Keep the Parchment paper on a baking sheet. Bake in the oven for 3 to 5 minutes.
  • Keep a constant watch and remove immediately if the sides start turning brown.
  • Immediately remove parchment paper from cookie sheet to stop cooking and let cool. When serving, ladle soup in individual bowls. Top with one or two parmesan crisps and serve warm.

Enjoy

xoxo

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Adapted from What’s Gabby Cooking.

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