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Vegetarian French Onion Soup

Source of Recipe


Ivy Manning



List of Ingredients



• 2 Tbsp plus 2 tsp olive oil, divided
  
• 1½ pounds yellow onions (about 2 large), peeled and thinly sliced
  
• 2 sprigs fresh thyme
  
• 2/3 cup dry vermouth, divided
  
• 8 cups mushroom broth (such as Pacific brand)
  
• 1 bay leaf
  
• 1 (2-inch) piece of Parmesan cheese rind
  
• ¼ tsp dried winter savory (optional)
  
• 12 slices crusty baguette
  
• 1 clove garlic, peeled
  
• Salt and freshly ground black pepper
  
• 2 cups shredded Gruyère cheese
  






Instructions



1. Preheat oven to 350° F.
   Heat 2 tablespoons of the oil in a large skillet over medium heat until hot. Add the onions and thyme sprigs and cook, stirring frequently, until onions begin to caramelize, about 15 minutes. Reduce heat if onions begin to burn.
   
   
2. Add 1/3 cup of the vermouth to deglaze the skillet, scraping up any browned bits on bottom of pan with a wooden spoon. Continue to cook until vermouth has evaporated and onions are a nice golden brown, about 6 to 8 minutes. Add the remaining 1/3 cup vermouth and deglaze again.
   
   
3. Transfer contents of skillet to a 3-quart stockpot. Add the mushroom broth, bay leaf, Parmesan rind, and winter savory. Bring to a simmer and cook for 30 minutes, uncovered.
   
   
4. Meanwhile, rub the bread slices with the garlic clove. Place them on a baking sheet, brush with the remaining 2 teaspoons oil, sprinkle with salt and pepper, and bake until golden brown, 20 minutes. Remove bread from oven and switch the oven to broil.
   
   
5. Remove the thyme sprigs, bay leaf, and Parmesan rind from soup and discard. Season soup with salt and pepper. Place a slice of toasted bread at the bottom of 6 ovenproof soup bowls. Ladle soup over bread, top with another slice of bread, and divide the cheese among the bowls. Adjust oven rack so soup bowls are about 3 inches from broiler element. Put the soup bowls on a baking sheet and carefully transfer to the oven. Broil, watching closely, until the cheese is bubbly and brown, about 3 minutes. Serve immediately.
   
   Makes 6 servings.