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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

January 29, 2012

30 min or less active, fall, soup, spring, summer, winter

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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Information

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
High In:
Good Source:
Low In:

Ingredients

  • 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

Preparation

  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. To assemble, spread 1/2 oz of cheese on each of four slices. Top with figs and arugula. Spread 1-2 Tbsp of warm chocolate sauce on each of the other four slices, and then put the sides together. Serve with extra chocolate sauce and perhaps a glass of port or champagne.

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