French Onion Soup

Serves 6
 
Ingredients for Soup:
3 large white Onions
1 tablespoon high-heat oil such as safflower or grape-seed oil
1 cup dry sherry
8 cups broth made from Better Than Bouillon No Beef Base or Better Than Bouillon Vegetable Base
Kosher salt and freshly ground black pepper
 
Ingredients for Cheese Croutons:
1 French baguette
1 cup grated vegan mozzarella cheese
 
Cooking Steps:
Make the Soup
Remove the tops and bottoms of the onions and cut them in half lengthwise, then slice them into thin strips lengthwise. Heat a large soup pot or small stockpot over high heat, add the oil, and wait until it shimmers. Add the onions and sauté over medium-high heat, stirring occasionally with a flat-edged wooden spoon, until the onions are a deep dark brown, about 40 minutes. If the onions being to stick, this is a good thing! Turn off the heat, cover the stuck onions with the loose onions, and wait about 2 minutes. This will steam the stuck onions and release them from the bottom of the pot. Stir all the onions together. When the onions are dark brown, the pot will have turned brown as well. Add the dry sherry and deglaze the pan by scraping the sides and bottom clean with a wooden spoon. Simmer the sherry until it has almost evaporated. Add the broth and simmer at least 15 minutes. Season the soup to taste with salt and pepper.  
 
Make the Croutons (while the soup simmers)
Slice the French bread at an angle into 1/4-inch slices; try to cut the slices so they are just long enough to barely fit inside the soup bowls you plan to use. Place about 12 of the bread slices on an ungreased baking sheet and bake the croutons at 375 degrees F for 8-10 minutes, or until they are crusty. Turn on the broiler or the oven to its highest temperature. Sprinkle the croutons with a small amount of the vegan mozzarella. Just prior to serving the soup, bake or broil the croutons for 2-3minutes, or until the cheese melts. Ladle an 8-10 ounce portion of soup into each of six soup bowls. Place 1 crouton in each soup bowl. Serve the extra croutons at the table for dipping.
 
This recipe is a sample from "Vegan Cooking for Carnivores" by Roberto Martin. For more amazing recipes from Roberto Martin, click here.

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Comments

Sandra Hicks
480 days ago

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Ann
529 days ago

I made this for my husband and didn't think I'd enjoy it because I don't like beef flavor, but it was surprisingly good! I would cut the baguette slices thicker than 1/4", though. I bought cooking Sherry from the grocery store so it was pretty inexpensive.

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marcia friedman
590 days ago

I love the recipes,but is there a way to just print the recipe and not tons of other pages? I looked and didn't see a print icon.

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Judy
596 days ago

I just noticed a typo. In the line "If the onions being to stick, this is a good thing!", it should actually say "begin to stick". Regardless, this is a wonderful recipe. Ellen and Portia inspire me to eat better and live a happier/healthier life. Thanks for sharing such a lovely soup.

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kris
596 days ago

cool i love onions but no money to buy sherry and if i did i dont know any thing about it got something to use i have budget is low only get 500.00 a month thanks for reading this kris

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