Tue 24 Apr 2007
This is my favorite basic, vegetarian, onion soup.
Ingredients
- 2 ½ cups sliced onions
- 2 thyme springs
- 1 tablespoon butter
- 2 garlic cloves - minced
- 1 tablespoon flour
- 4 cups vegetable broth
- ½ cup white wine
Directions
Caramelize the onions. Melt ½ tablespoon butter over medium-high heat in a heavy saucepan. Add the onions and thyme and sauté until onions are just tender - about 5 minutes. Turn the heat to low and let the onions cook another 20 minutes, or until caramel colored.
Finish the soup. Push the onions to one side and add the other ½ tablespoon butter. Add the garlic and cook for 3 minutes - until the garlic begins to soften. Sprinkle the flour over the onions and garlic; then mix. Pour the vegetable broth and wine into the onion mixture and stir to mix. Let simmer for another 10 minutes, or until onions and garlic are very soft. Eat and enjoy
Variations
With garlic-cheese croutons. Rub four slices of french bread with a garlic clove. Top each piece of bread with a slice of swiss cheese. Broil for 2 minutes, or until the cheese is bubbling and beginning to brown. Place one piece of bread on top of each bowl of soup.
Notes
For a long time I had trouble finding a good ready-made vegetable stock. The best I’ve found comes in aseptic packages . I really like Imagine and Pacific Brands.
Servings: 4