Vegetarian French Onion Soup Au Vin Food

VEGETARIAN FRENCH ONION SOUP

Steps:

• Deglaze the pot by stirring in the red wine and use a wooden spoon to scrap any bits and flavor from the sides and bottom of the pot. Stir in the veggie broth, worchestire sauce, bay leaves, thyme, and black pepper. Bring the mixture to a simmer, cover, and cook for 30 minutes. Stir every few minutes.
• Pre-heat the oven to 400 degrees F. Brush or spray the slices of bread with oil or cooking spray and place on a baking sheet. Toast for 10 minutes, flipping halfway through. You want the bread to be lightly toasted. Once done, set aside.
• Season soup to taste with additional salt and pepper as needed. Ladle the soup into oven proof bowls, top with the toasted bread, and even sprinkle the cheese across the 4 bowls. Place the bowls on a large baking tray and broil in the oven until the cheese is melted and bubbling around the sides.**
• Serve immediately and ENJOY!

VEGETARIAN FRENCH ONION SOUP

Steps:

• Finish the soup: Stir in the Worcestershire sauce and balsamic vinegar. Scoop out the thyme stems and bay leaves and discard them.
• Meanwhile, preheat the broiler. Set the oven rack to the top, closest to the broiler, and turn the broiler on high. Line a large, rimmed baking sheet with aluminum foil. Arrange six oven-safe bowls or soup crocks on the baking sheet.

VEGETARIAN FRENCH ONION SOUP

Steps:

• Melt butter and olive oil in a pot over medium heat. Add red onions and sweet onions; sprinkle with kosher salt and sugar. Cook, stirring frequently, until onions are very tender and caramelized, about 45 minutes.
• Pour mushroom broth, sherry, Worcestershire sauce, parsley, herbes de Provence, and bay leaves into onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes.
• Reduce heat to low and remove bay leaves. Pour balsamic vinegar into soup and adjust seasoning. Mix well.
• Place Parmesan cheese rind in the center of the pot and submerge, but do not stir. Cook soup for an additional 20 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange bread slices on a baking sheet.
• Broil bread slices in the preheated oven for 2 to 3 minutes per side. Remove from the oven and set aside.
• Carefully remove cheese rind from the pot and discard.
• Fill 4 oven-safe bowls evenly with soup and sprinkle each with a light layer of grated Gruyere cheese and Parmesan cheese. Top each with 2 bread slices and sprinkle each with remaining Gruyere cheese and Parmesan cheese. Place bowls on a baking sheet.
• Broil soup in the preheated oven until cheese is browned and bubbling, 3 to 5 minutes.

VEGETARIAN FRENCH ONION SOUP AU VIN

Steps:

• Begin by slicing your onions to the thickness of your preference.
• In a large pot, heat oil over medium heat.
• When oil is hot add onions and cook until soft.
• Add the garlic and sugar and continue to cook. You will need to stir frequently. Continue cooking for approximately 20 minutes or until the onions are an amber color.
• Stir in flour and cook 2-3 minutes while tossing the onions.
• Start to add the broth. You may need to wisk to keep the flour from lumping up.
• Bring to a boil.
• Stir occasionally, watch for soup to thicken. If soup does not thicken appropriately mix approximately another tablespoon of flour with enough water to make a runny paste and whisk into soup.
• Add wine and season with salt and pepper to taste.
• Reduce heat to low setting and cover.
• Let simmer 10 minutes and it will be ready to serve.

VEGETARIAN FRENCH ONION SOUP

Steps:

• In a large saute pan melt the butter and add diced onions, cook until the onions are caramelized.
• In an 8 qt crock pot mix all the ingredients together, put on high and let come to a boil - approximately 3 1/2 hours, then turn down to low and let simmer until ready to eat.
• When ready to eat take sliced bread and put on a baking sheet cover with cheese and melt the cheese on the bread. Serve individual bowls of soup and then put the cheese bread on top of the soup ~ enjoy.

VEGETARIAN FRENCH ONION SOUP

Steps:

• Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
• Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.
• Preheat broiler, ladle soup into six heat-proof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.

VEGETARIAN FRENCH ONION SOUP AU VIN WITH JARLSBERG GARLIC TOAST

Steps:

• In a large casserole, heat oil over medium heat. Add onions and cook, stirring occasionally until soft, 5-7 minutes.
• Add garlic and sugar. Continue to cook, stirring often, until onions turn an amber color, 20-25 minutes.
• Stir in flour to coat onions and cook, stirring, 2-3 minutes.
• Gradually add broth, stirring constantly to prevent any lumps from forming.
• Bring to a boil, stirring occasionally, until soup thickens, 5-7 minutes.
• Add wine, salt and pepper. Cover, reduce heat to low, and simmer 5 minutes.
• Make the toasts: Preheat oven to 425*.
• Cut garlic cloves in half. Rub bread slices with garlic.
• Top each bread slice with cheese. Set on an ungreased baking sheet.
• Bake 4-5 minutes until cheese melts.
• To serve: ladle soup into bowls and float Jarlsberg Garlic Toast on top.

EASY VEGETARIAN FRENCH ONION SOUP

Steps:

• Heat olive oil over medium high heat in stock pot and add sliced onions.
• Cook covered so as to not brown onions, stirring occasionally until almost fully cooked (about 10 minutes).
• Add broth, wine, Gravy Master, and pepper and bring to boil.
• Reduce to low and simmer about 30 minutes.
• Top hot soup with cheese. (Optional).