This is what I made a few days ago when winter simply refuses to pack up and head out. Spring Equinox was last week and vibrant crocuses are slowly peeking out here and there. But the weather is still on the chilly side. All I wanted for a meal was a big bowl of comforting soup with a cheese toast ( or two!) that slowly soaks up the savoury soup. Nothing could be simpler and satisfying on a cold day than having a big saute pan of onions slowly caramelizing to perfection.
French onion soup is traditionally made with beef stock and since I do not consume beef I have used vegetable stock instead. You could also give these other soup recipes a try - carrot soup with Pernod, roasted parsnip soup with lemongrass, beet and ginger soup and roasted cauliflower and charred poblano soup.
French Onion Soup - Julia Child
3 Tb unsalted butter
1 Tb olive oil
6 cups yellow onions - sliced
1 tsp salt
1 tsp sugar
3 Tb all purpose flour
7 cups vegetable broth
1 cup red wine
1 bay leaf
1/2 tsp sage
pepper to taste
I used a large heavy bottomed saute pan to melt 3 tablespoons of unsalted butter combined with 1 tablespoon of olive oil on medium heat. Add in sliced onion and stir until the onions are coated with the butter and oil. Put the lid on the saute pan and cook onions on low heat for 15 minutes. Stir occasionally. Onions will be translucent.
Remove the lid and and raise heat to medium high heat. Sprinkle sugar and salt over the onions. The sugar will help onions caramelize. Cook for half and hour or until onions turn deep golden brown.
Lower pan from heat and stir in flour. Cook slowly for 3 minutes. Mixture will be pasty. Whisk in 1 cup of vegetable stock. Pour in rest of the stock, bay leaf, sage and wine. Bring soup to a gentle boil and reduce heat to a simmer. Simmer for 30 to 40 minutes. Season with salt and pepper. Serve with Swiss cheese toasts.
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