Sheared Bliss

Not-So-French Onion Soup
October 3, 2009, 1:03 pm
Filed under: Food | Tags: , , , ,

I know it’s been a bit quiet around the blog lately, but definitely not around the new house. Packing, cleaning, moving, fixing, and unpacking have been fairly all-consuming, but not that interesting to talk about. Also, nearly all of my current WiPs are going to be gifts so there’s not much to talk about yet on the knitting front either. However, we still have to eat and that means I’m doing at least some cooking. So, to celebrate World Vegetarian Awareness Month I will be posting a yummy vegetarian recipe every week for the month of October.

Not-So-French Onion Soup (based on this recipe)

  • A lot of onions (8, 10, whatever you’ve got – sweet yellow ones are best)
  • 2 to 3 tablespoons butter
  • Salt
  • White wine (on the dry side is best)
  • 1 cup apple cider (the real stuff – unfiltered and unpasturized if you can get it)
  • 2 cups vegetable broth
  • Water
  • Vegetarian beef flavored bouillon cubes
  • Several sprigs of fresh thyme

In a large, heavy bottomed pot over medium low to medium heat, melt the butter. Cut the ends off the onions, cut them in half lengthwise, and remove the peels (save the peels for dyeing if that’s the way you roll). Slice the onion halves into thin half rounds. Put the onion slices in the pot with the melted butter and a few pinches of salt.

Cover and cook, stirring occasionally. The onions should cook down, soften, and darken in color. They should not burn or stick. If they do, lower the heat. When the onions are nice and caramelized (this can take up to an hour or more), add enough white wine to cover the onions.

Continue to cook until the liquid is almost gone. Add apple cider, vegetable broth, and thyme leaves. Simmer a bit then taste. Depending on your ingredients – how many onions, what kind of wine, the flavor of your broth, etc. – you’ll probably have to make some adjustments at this point. Too sweet? Add some water. A little flat tasting? Add some salt (not too much though, we’re putting cheese on this sucker later). Not rich enough? Add some beef flavored vegetable bouillon cubes. I added a cup of water and three bouillon cubes. Once you get the flavor right, you can let it cool and store it in the fridge if you’re not ready to serve immediately.

When you’re ready to serve, reheat the soup to a simmer. Ladle servings into oven safe bowls. Top each serving with a slice of toast that’s been cut to fit if necessary (French bread is of course traditional, but I used a roasted garlic sourdough from my favorite bakery at the farmers’ market). Finish it off with lots of grated cheese (a smooth melting European cheese like fontina or emmental is traditional, but I used Dubliner because it’s yummy and I had some on hand). Put the bowls under the broiler until the cheese is melted, bubbly, and starting to brown. Eat on a chilly fall day.


3 Comments so far
Leave a comment

Yes I will. :o)

Comment by sarahstephens

You forgot to mention the ginormous spiders that CodeMonkey is heroically smushing on a daily basis. That’s something interesting to talk about!

Comment by CodeMonkey

Hopefully no ginormous spiders made it into the soup. I was inspired. And made French Onion Soup…but added beef. For those non-vegheads!!

Comment by sarahstephens

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