Vegetarian French Onion Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.

   Ca. 2 min.

   Kokkens note: Using both butter and oil prevents the butter from browning too quickly.

2. 2

   Add the sliced onions and a pinch of salt, stirring to coat them in the fat. Reduce heat to medium-low.

   Ca. 3 min.

3. 3

   Cook the onions slowly, stirring every 5-10 minutes, until they are soft, jammy, and a deep golden brown. Do not rush this step.

   Ca. 45 min.

   Kokkens note: True caramelization takes patience. If the onions start to burn, add a tablespoon of water and lower the heat.

4. 4

   Add the minced garlic and cook for one minute more until fragrant.

   Ca. 1 min.

5. 5

   Sprinkle the flour over the onions and stir constantly for one minute to cook out the raw flour taste.

   Ca. 1 min.

6. 6

   Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it bubble and reduce by about half.

   Ca. 3 min.

   Kokkens note: If not using wine, you can use a splash of broth to deglaze.

7. 7

   Gradually stir in the vegetable broth, followed by the thyme sprigs and the bay leaf.

   Ca. 2 min.

8. 8

   Bring the soup to a gentle simmer, then reduce the heat to low, cover partially, and let it cook for at least 20 minutes to allow the flavors to meld.

   Ca. 20 min.

9. 9

   While the soup simmers, preheat your oven's broiler. Arrange the baguette slices on a baking sheet and toast them until golden and crisp.

10. 10

    Remove the thyme sprigs and bay leaf from the soup. Taste and season with salt and pepper as needed.

    Ca. 1 min.

11. 11

    Ladle the hot soup into four oven-safe bowls.

    Ca. 2 min.

    Kokkens note: Make sure your bowls are specifically rated for broiler heat.

12. 12

    Place one slice of toasted baguette on top of the soup in each bowl.

    Ca. 1 min.

13. 13

    Generously sprinkle the shredded Gruyère cheese over the bread and the surface of the soup.

    Ca. 1 min.

14. 14

    Carefully place the bowls on a baking sheet and put them under the broiler until the cheese is melted, bubbly, and lightly browned.

    Ca. 3 min.

    Kokkens note: Watch closely as the cheese can go from perfect to burnt in seconds.

15. 15

    Let the bowls rest for a few minutes before serving, as they will be extremely hot.

    Ca. 5 min.