This vegetarian onion soup soup is delicious and filling and did I say vegetarian. No beef or chicken broth.
I used about 10 cups of sliced onions, 10 ounces of sliced white mushrooms, olive oil, butter, dry vermouth (or a dry white wine) parsley, salt, pepper and shredded cheese - muenster and extra sharp cheddar (or include some swiss or whatever cheese you have on hand. American cheese is not cheese - avoid it). And some crusts of French or Italian bread.
Brown the onions in 2 batches in a very large skillet (or in 3 or more batches depending on the size of your skillet) over high heat in 2 tablespoons of olive oil and 2 tablespoons of butter, stirring often to get all the onions caramelized.
Remove the onions and brown the mushrooms in the same pan, add a little more olive oil, if needed.
Combine the onions and mushrooms in the skillet and over high heat, add one teaspoon of salt and one cup of dry vermouth or other dry white wine. (If your skillet is not large enough - do this in 2 batches, halving the wine and salt for each batch)
Add a few grinds of black pepper (optional).
Bring to a boil and simmer until the alcohol evaporates and the liquid takes on a nice golden brown color, about 6 or 7 minutes.
Transfer the whole mixture to a large (about 3 quart) sauce pan and add 8 cups of water.
Add 2 or 3 teaspoons of salt (to taste).
Bring the soup to a boil, add a handful of chopped parsley (optional) and simmer for 45-60 minutes.
Grate or shred about 3 ounces of cheese per serving. I like a combo of very sharp cheddar, muenster and swiss. But I've used Gouda, Fontina, Jarlsberg or other good cheeses as well. You can make up to eight servings (more or fewer, depending on the size of your oven-proof soup bowls).
Put a few crusts of good bread on the bottom of each soup bowl. If the bread you have is not crusty, you can toast it lightly.
Ladle on the soup, with a good serving of the onions and mushrooms, over the bread. Top with the cheese and place the bowls on a cookie sheet(s) to prevent spillage in the oven.
Place into a 450 degree oven until the cheese is melted and starts to brown and bubble. Remove from oven and serve.
CAUTION: Contents are HOT. Do not burn your mouth - let the soup cool a bit, and be careful!
|Saute the onions in Olive oil and butter|
|Saute the mushrooms in olive oil and butter|
|Get the onions nicely caramelized|
- a little more than above example
|Combine the onions and mushrooms|
|Add the wine, 1 tsp salt and simmer|
|Transfer to a pot, add water, salt, parsley, simmer|
|Individual bowls of soup with melted cheese|
|Serve with a nice glass of wine.|