"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Vegetarian French Onion Soup Recipe

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This recipe for Vegetarian French Onion Soup, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Jason Calabrese
Added: Friday, March 21, 2008


To Serve Four:
2 tbsp Butter
1 tbsp Vegetable Oil
3 cups Onions-sliced
1 cup Red Onion-sliced
1 cup Leeks-chopped
2 tsp Fresh Thyme, removed from stem, chopped fine
1 Bay Leaf
1/2 cup Red Wine or Port
6 cups Vegetable Broth or Chicken Broth
8 French Bread Slices
4 tbsp Butter-melted
12 Swiss Cheese Slices
Season to taste with Salt, Pepper,Sugar, Worcestershire, and Sherry

In large wide bottom saute pan over high heat, saute onions and leeks in butter and vegetable oil, stirring occasionally until wilted and soft. When soft, lower heat to med and cont, cooking for at least 10 mins, stirring regularly until well browned and syrupy. Scrape bottom of pan regularly with flat wood spoon to incorporate the brown bits into the onions,

Add the thyme and deglaze with the red wine, or port, scraping up the pan again. Cool so the red wine or port evaporates, then add the broth and bay leaf. Simmer for about 15 mins, then season to taste with salt, pepper, sugar, Worcestershire, and sherry.

Preheat oven 400 degrees. Place bread slices on a cookie sheet and brush both sides with melted butter. Bake for 7 mins or until golden and crisp. Season top side with salt and pepper. Change the heat setting to oven to broil. Fill four soup crocks with the onion soup and place on cookie sheet. Place 2 croutons on each soup, covering the surface. Stagger the Swiss cheese slices over croutons and place under the broiler until very golden brown and bubbly.




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