This summer, my husband and I are off to Europe! First we will go to France, so this week, I will share with you my vegetarian French Onion Soup recipe! This Friday, in lieu of a recipe post, I will post the tastiest French food I have eaten up to that point.
French Onion Soup
Makes 6-8 servings
For the broth:
4 tablespoons butter
2 tablespoons olive oil
2 pounds of white or yellow onions, thinly sliced
1 teaspoon salt
3 tablespoons flour
4 cups (1 quart) vegetable stock
4 cups (1 quart) mushroom stock*
*If you can’t find mushroom stock, you can make a mushroom broth by soaking dried shiitake in 4 cups of hot water for 20 minutes.
For the croutons:
12-16 one-inch-thick slices of a baguette (2 per serving)
2 teaspoons olive oil
1 garlic clove, cut
1 cup grated Swiss cheese
Melt the butter with the oil over medium heat. Add the onions and salt, reduce the heat to low, and cook uncovered, stirring occasionally for 20-30 minutes, or until the onions turn a deep golden brown. Sprinkle the onions with the flour and cook 2-3 more minutes. Remove from heat.
Preheat the oven to 325 F.
In a separate pot, heat the stock until it comes to a simmer, and then pour over the onions. Put the soup back over a low heat and simmer partially covered for 30 minutes. While the soup simmers, make your croutons.
Bake the bread slices in your preheated oven in a single layer for 15 minutes. Brush each side with olive oil, flip the slices over, and bake for 15 more minutes. The bread should be dry and slightly browned. Rub each slice with the garlic clove and set aside. Turn the oven up to 375 F.
Ladle the soup into oven proof bowls or ramekins. Top with the croutons, and then sprinkle the croutons with cheese. Bake for 10 minutes, or until the cheese melts.