I’ve tried a few french onion soup recipes and all of them made me regret wasting all that time and all those onions. We still ate them, can’t waste food, though Marco didn’t think they were so bad. Finally I found this one, it turned out great! I made it vegetarian and it was full of flavour and pretty hearty.
The original recipe required the onions to be covered by foil whilst they cook, as well as putting the lid on the saucepan. I thought this was a little strange and I was worried that the onions would burn, but the onions were cooked beautifully. The next step required sugar to be added to the onions to caramelise them, but my onions started to disintegrate and pulverise so I cut this step short, perhaps next time I won’t slice my onions so thin. Also my toasted bread were too small and thin, so they burnt whilst toasting (tip: use a grater to sand off the burnt parts) and they sank under the weight of the cheese, but that didn’t detract from the deliciousness.
Here’s how I did it.
Serves: 2 hungry people or 4 ramekins
- half 1/4 cup unsalted butter
- 2 medium-large yellow onions, thinly sliced
- 1/2 tsp granulated sugar
- 1/2 tsp salt and a good pinch of black pepper
- 1 small baguette, cut into thick slices
- 1 litre of veggi stock *
- 1 bay leaf
- 1 cup grated cheese, such as Gruyère, Fontina, cheddar, whatever you have on hand (I used Fontina)
- In a large saucepan on medium heat, melt the butter. Add the onion and sprinkle in the salt and pepper. Reduce the heat to low and press the foil cover the onions to completely cover them and place the lid on the saucepan. Cook onions for around 30mins so they become soft without falling apart, stirring occasionally.
- Once thee onions are cooked, uncover the onions and add the sugar and stir until onions are very browned, 5 to 10 mins.
- Pour in the veggie broth and add the bay leaf. Bring it all to boil and reduce to simmer on medium-low heat for 15 to 20 mins until the flavours are all combined. Add salt as required.
- In the meantime, toast your slices of bread in the oven until lightly browned and crunchy.
- Pour the onion soup into the ramekins, put a slice or two of crunchy bread on top and generously sprinkle the top with cheese. Place the ramekins into the oven with the top grill/broiler on high to melt the and brown the cheese.
* My veggie stock was actually the leftover broth from when I tried to make seitan. I boiled the seitan dough in a broth of: 1 tsp of veggie stock powder, 2 whole garlic cloves, 1 onion quartered, 1 roughly chopped carrot, 1.5 litres of water and a dash of soy sauce. I think the soy sauce really helped give the broth some body and add savouriness. I divided the left broth into 4 cups and froze them, these were super handy for recipes like this.