Use mushroom stock in this French Onion Soup for a hearty vegetarian meal with earthy undertones. Add a fresh green salad and a crisp glass of Sancerre… you’re good to go!
6 large onions (3 red, 3 yellow)
3 tablespoons butter
Salt and pepper, to taste
2 teaspoons dried parsley
1 teaspoon dried basil
1 32-ounce package of mushroom (or beef) broth
¼ cup sherry (optional)
2 bay leaves
¼ cup half & half
6 slices French bread
6 ounces (1 ½ cups) shredded Swiss cheese
Peel and slice onions into thin rounds. Melt butter in large stock pot over medium heat. Add onions, salt and pepper. Sauté over medium to medium-high heat for 25 to 30 minutes, until soft and translucent, stirring occasionally to separate onion rings.
Add parsley and basil, gently tossing with onions. Add broth, sherry and bay leaves. Bring to boil, reduce heat and simmer for 20 minutes until slightly reduced. Remove bay leaves, and stir in half & half.
Pour soup into ovenproof serving bowls, leaving room for bread and cheese. Add one slice of bread to each dish and cover with grated Swiss cheese. Place dishes 4 to 6 inches below broiler and broil for 1 to 2 minutes, until cheese is melted and golden brown. Serve hot.
Makes 6 servings.