Most onion soup recipes use meat stock, but this hearty and delicious version of the French classic is made with a robust vegetarian alternative.
The perfect soup for a breezy Fall day, savory and fragrant, topped with French bread and melted cheese. Mmmmm!
2 tablespoons canola oil
8 medium onions, quartered and thinly sliced
2 cloves garlic, minced
5 cups water
1/4 cup dry red wine
1 teaspoon dry mustard
2-4 tablespoons miso (a fermented soybean paste, available in the Asian section of the supermarket, or in your local health food store), to taste, dissolved in 1/3 cup water
French bread, as needed
1 1/2 cups grated reduced-fat mozzarella cheese or mozzarella-style soy cheese
1. Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until they are golden. Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned. Add water, wine, and mustard. Bring to a simmer, then simmer gently, covered, for 15 minutes. Stir in the dissolved miso and remove soup from heat. Allow the soup to stand for 15 minutes.
2. Preheat oven to 350F.
3. Slice bread into 1-inch-thick slices, allowing 1 slice per serving. Bake on a cookie sheet for 15 minutes, or until dry and crisp.
4. To assemble the soup, place a slice of bread in each ovenproof bowl and ladle a serving of soup over it. Sprinkle about 1/4 cup of the grated cheese over each. Place the bowls on 1 or 2 cookie sheets so that they will be easier to handle. Bake the soup for approximately 10 minutes, or until the cheese is thoroughly melted. Serve at once.
Adapted from Vegetarian Soups for All Seasons, by Nava Atlas (Little, Brown, and Company, 1996). Copyright (c) 1996 by Nava Atlas. Reprinted by permission of the author.
Adapted from Vegetarian Soups for All Seasons, by Nava Atlas ( Little, Brown, and Company, 1996).