Paris can be damp and raw in winter, but every corner bistro warms its customers with a variation of this soup, a nourishing and flavorful classic that takes the chill off even the worst Paris drizzle.
This healthful version is made with vegetable stock rather than the usual beef broth, so it is lower in saturated fat–but still totally delicious. You can serve this soup the French way, with a thick slice of toasted farmhouse bread and melted cheese, or plain. Either way, the healthful properties of onions will help keep you and your family in the pink of health this winter.
8 cups onions, sliced in thin crescents
1 teaspoon grated fresh ginger
2 cloves garlic, minced
4 to 6 tablespoons butter or oil
5 cups good-quality vegetable stock or water
Tamari or miso to taste
Thickly-sliced toasted country bread (optional garnish)
Grated Gruyere cheese (optional garnish)
1. In a soup pot, heat the butter or oil over medium-high heat and fry ginger and garlic for a couple of minutes. Add onions and stir until heated through.
2. Turn heat down to very low and continue cooking slowly, stirring occasionally, until onions are limp and completely tender, about 30 minutes. Cooking them slowly will give them sweetness.
3. Add vegetable stock and simmer another 30 minutes.
4. Check for seasoning and add tamari or miso, if needed. Serve hot, in individual crocks or bowls, garnished with toasted bread and cheese (melt the cheese briefly under the broiler before serving).
Serves 4 to 6.
Adapted from The Findhorn Book of Vegetarian Recipes, by Kay Lynne Sherman (Findhorn Press, 2003). Copyright (c) 2003 by Kay Lynne Sherman. Reprinted by permission of Findhorn Press.
Adapted from The Findhorn Book of Vegetarian Recipes, by Kay Lynne Sherman (Findhorn Press, 2003).