I’m a very lucky person in many ways: for one thing, I live in Los Angeles, where it’s been about 70*+ for the past few days while everyone else is living in a cold snap. The other way is that I have friends who cook me vegetarian takes on meaty classic meals.
Years ago, my friend Kal made me a Vegetarian French Onion Soup. It’s quite delicious, so here’s a recipe for those of you who are fighting tooth and nail trying not to be human icicles.
- 1 stick of butter
- 3 pounds of sliced yellow onions
- 1 shallot, chopped
- 3 cloves of garlic, chopped
- 2 quarts veggie stock
- 2 cups chardonnay
- 1/4 cup red wine
- 1/4 cup sherry vinegar
- 2 tablespoons Dijon mustard
- 1 loaf French bread
- 3-4 cups Gruyere, shredded
First, a stick of butter went into a stockpot, with about three pounds of delicately sliced yellow onions. They have a mandolin, so the prep work went much faster than I thought it would!
Kal noticed the soup was missing a certain je ne c’est quoi, so he added a splash (maybe a 1/4 cup) of sherry vinegar and a few tablespoons of Dijon mustard. That fixed the issue IMMEDIATELY. Brills, that kid.
Simmer low for an hour or so, until the soup is slightly reduced.
Then, the fun part– dishin’
At this point, I think I was sent to the couch to watch “Back to the Future,” because, yes, I’m was a grown woman who had never seen it before.
Meanwhile, layer crusty French bread, the soup, more French bread, and then Gruyere cheese in oven-safe crocks.
Then, broil said crocks until the cheese was good and browned and meltied.
And we got this:
Brussel sprout prep to come, as well! God love those two for making me very fat and happy Saturday night.