French Onion Soup

I've been seeing this warming, winter soup in lots of food magazines and blogs lately and realized I've never made it at home. Knowing that the broth is the chief ingredient that would make the vegetarianizing of this soup, I bought a few and did a very unscientific taste test with Pacific, Trader Joe's and Imagine vegetable broths. Maybe I shouldn't have been surprised that they all tasted pretty weak, with the Trader Joe's fairing the worst (it tasted literally like water). I ended up using Pacific - had the most deep flavors. If you are concerned about sodium, opt for the low sodium broths (I used full test). The cheese also makes this - spend a bit and go for an aged gruyere - it's worth every extra penny.

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French Onion Soup
Servings: 6
Time: About 20 minutes active; 90 minutes total
Price: About $16.40 total; $2.80 per serving
Nutrition (per serving):
Calories: 306
Protein: 10g
Fat: 6.7g
Saturated fat: 4.1g
Carbohydrates: 42.1g
Fiber: 5.3g
Sodium: 1408.1mg
Cholesterol: 15.6mg


1 Tbsp EVOO
2 Tbsp butter (I used plant-based)
3 lb onions, sliced thinly
1 tsp sugar and salt, each
3 Tbsp flour
8 cups vegetable broth
1 Tbsp vegetarian Worcestershire sauce
1/3 cup sherry or red wine
1 tsp black pepper and dried thyme, each
1 bay leaf
Six (6) 1" pieces of French bread
3 garlic cloves, peeled
3 oz Gruyere cheese, grated

1. In a large soup pot, heat EVOO and butter over medium low heat. Add sliced onions and cook, stirring occasionally for 40 minutes. Add sugar and salt and cook 20 minutes more, stirring occasionally.

2. Then add flour and stir well to make sure all is incorporated, about 1 minute. Add broth, Worcestershire sauce, sherry, pepper, thyme and bay leaf, turn heat to medium high and bring to a boil. Reduce back down to medium low, cover partially and cook 30 more minutes.

3. Meanwhile, toast bread in a toasted oven or broiler. While bread is warm, rub it with the garlic on both sides. Set aside.

4. When soup is ready, taste and adjust for seasonings. Turn oven broiler to high. Then ladle out the soup into six broiler-proof bowls or crocks. Top with garlic toast and divide up grated cheese. Place carefully on a cookie sheet and broil 2-3 minutes until cheese is melted and bubbling, browning as much as you like. Serve hot with extra bread.

New Orleans Red Beans and Rice

Even though it was a sad time in New Orleans last week, I did enjoy some wonderful foods. We wandered into a bar on Monday night that offered free Red Beans and Rice to locals. At less than $2.00 per serving, it truly is a poor man's complete meal - packed with fiber and protein - but also has some modern health benefits - low saturated fat and no cholesterol. I decided to recreate it at home with faux sausage and boosted the flavor with lots of herbs and spices. To help the mock meat, I used smoked paprika instead of mild.

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New Orleans Red Beans and Rice
Servings: 6
Time: 15 minutes active; about 75 minutes total
Price: About $11.80 total; less than $2.00 per serving
Nutrition (per serving):
Calories: 403.4
Protein: 18.1g
Fat: 7.4g
Saturated fat: 1.2g
Carbohydrates: 69.1g
Fiber: 14.1g
Sodium: 688.5mg
Cholesterol: 0mg


1 1/3 cups long grain brown rice
2 1/2 cups water or vegetable broth
1 Tbsp EVOO
2 (3oz each) faux sausage, I used Lightlife Chorizo
1 onion, chopped
1 bell pepper, chopped
3 celery, chopped
2 bay leaves
1 tsp thyme, garlic powder and smoked paprika, each
1/2 tsp cayenne pepper, chili powder and dried oregano, each
1/4 tsp black pepper, marjoram and salt, each
6 garlic cloves, minced
2 (15oz) cans of red kidney beans, drained and rinsed
28oz can diced tomatoes

1. In a medium pot over medium heat, add rice and toast 5 minutes. Add water and bring to boil, then cover, reduce heat and cook for 30-45 minutes. Remove from heat.

2. Meanwhile in a large pot, heat EVOO over medium heat. Add sausage, onion, pepper, and celery. Sauté 5 minutes, stirring occasionally, then add bay leaves, all the herbs and spices and garlic cloves. Cook 1 minute, then add beans and tomatoes. Bring to a boil, then cover, reduce heat and cook 60 minutes. In the last 15 minutes, remove lid slightly to boil off some of the liquid.

3. Divide rice among 6 bowls and spoon hot red beans over top.

Empty Plate: Sunday, January 15

I was hoping to be back up and running with a new recipe this Sunday, but unfortunately my uncle passed away this week and we are headed to the funeral in New Orleans. If I get a chance, I'll tweet some yummy Big Easy eats - check me out on @Vegetarianized. I hope to have a new recipe Sunday, January 22.

Empty Plate: Next three Sundays

Vegetarianized.com is off until Sunday, January 15th. Merry, merry holidays and happy 2012! I will continue Tweeting from NYC and Philly - check out all the great food photos to come @Vegetarianized.