A recipe for French Onion Soup, vegetarian style?

Question

Is there any one with a recipe for a vegetarian french onion soup? I have tried to make it before but it did not turn out right. I will vote for the most detailed and best-tasting recipe as the best answer so do a good job. Detail on the type of cheese, how to caramelize onions, the bread, the seasonings, and of course, I already gave vegetarian stock. No need to tell me how to make veggie stock; I will buy it from the store. Thanks!

I asked for vegetarian recipes

Answer 1

French Onion Soup

"This is a tasty French Onion Soup. Try it you will like it."
Original recipe yield: 6 servings.

Servings:
6 (change)

INGREDIENTS:

* 2 onions, thinly sliced
* 1/4 cup butter
* 2 tablespoons all-purpose flour
* 2 (10.5 ounce) cans beef broth
* 2 1/2 cups water
* 6 slices French bread, toasted
* 1/2 cup grated Parmesan cheese
* 1/2 cup shredded Swiss cheese

DIRECTIONS:

1. Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
2. In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
3. Meanwhile, toast French bread slices.
4. Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.

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Answer 2

french-onion-soup recipe

Date: Mon, 04 Oct 93 16:11:25 EDT
From: Sarah Gross ([e-mail])


These recipes are adapted from the March 1993 issue of Vegetarian
Times Magazine.

French Onion Soup with Browned Garlic (Yum!)

1 cup sherry or dry white wine
4 large yellow onions, thinly sliced into circles
8 to 10 cloves garlic, finely chopped
1 tablespoon whole wheat or unbleached white pastry flour
4 cups veggie broth
.5 teaspoon black pepper
Salt or low sodium soy sauce to taste
6 slices french bread, toasted

In a large heavy stockpot, heat wine until bubbling. Add
the onions and reduce heat to medium. Cook onions slowly,
stirring frequently, for at least 20 minutes, until they become
pastelike. (If you cook the onions too quickly, they'll taste
bitter).

Add garlic and continue to cook 5 to 10 minutes until garlic
begins to look brown. Add flour, stir well, and cook 2 minutes.
Add stock and bring to a boil.

Reduce heat and simmer 20 minutes. Season with pepper and salt
or soy sauce. Ladle soup into bowla and float a slice of toasted
bread on top of each.
kwvegan vegan

Answer 3

make as a standard onion soup, just substitue the chicken stock or chicken base for a vegetable base or vegetable stock. Vegetable stock is far quicker and easier to make than any meat stock. Look at www.allrecipes.com for a good recipe. as far as how to carmelize, just some basic tips, do not add salt during the carmelization process (causes water to come out, making it stick, not carmelize), toast the bread and THEN put the cheese on to get it crispy. I like gruyer cheese myself on a french baguette... use butter, PLENTY OF SALT in the final seasoning (you'd be surprised what good salt does for a soup), and a little white pepper (go light, as people add more since they can't see it and overadd).

Answer 4

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 5

Sounds like you need to take some basic cooking classes-this is not a rocket science type recipe.

Answer 6

This is one of the items I would not touch ...do not like onion soup!!!!

Answer 7

Sweet French Onion Soup

medium sweet onions, such as Vidalia or Maui
2 T olive oil, plus extra for brushing
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. cracked black pepper
4 C beef stock
1/4 C red wine
1 T Worcestershire sauce
1 large portobella mushroom
3 slices Gruyere or provolone cheese
salt and pepper

Slice the onions very thinly. Place a 5-quart stockpot over medium-high heat. Add the olive oil and the onions.

After about 10 minutes, lower heat to medium low. Add salt and pepper to taste, mustard seed, celery seed, and cracked pepper and continue to saute the onions until carmelized to a deep golden brown, another 20-25 minutes.

When the onions are a rich brown, add the beef stock, wine and Worcestershire sauce. Turn the heat up to medium and cook for about 15 minutes. Preheat the broiler.

In the meantime, cut the stem off the portobella mushroom. Place the mushroom on its side and slice into 4 thin pieces. Heat a large skillet over medium high heat. Brush mushroom slices with olive oil and place in skillet, cooking for a couple of minutes on each side until lightly browned.

Ladle the soup into 4 oven safe bowls. Place a mushroom slice on top and a slice of cheese. Place bowls on a cookie sheet and place under the broiler until cheese gets brown and bubbly.


Note from Suzanne: This soup is best when served in stoneware or other oven safe bowls, because you can then place the bowls on a cookie sheet under the broiler for a minute or two and let the cheese get brown and bubbly


French Onion Soup

"The best onion soup you will ever have!!!!!"
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:45 MinutesReady In:1 Hour Servings:4 (change)

INGREDIENTS:
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

DIRECTIONS:
Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted .


Classic French Onion Soup


1 stick butter (8 Tablespoons)
8 cups onions, thinly sliced
3 Tablespoons flour
3 quarts beef stock
1 Tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.
In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.

When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.

When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.


Traditional French Onion Soup

INGREDIENTS:
2 tablespoons butter
1 lb. onions, sliced
2 1/2 cups chicken stock
1 bay leaf
1/8 teaspoon salt
1/8 teaspoon pepper
4 slices of French loaf
4 oz (1 cup) shredded Cheddar cheese
PREPARATION:
Melt the butter in a large saucepan over medium heat and add the onions.
Cook about 8 minutes until golden brown. Add chicken stock, bay leaf and salt and pepper to taste.

Bring to boil, then transfer to the slow cooker and cook for 7-10 hours on LOW.

Preheat the grill (broiler) to high.

To serve, sprinkle the cheese over the bread slices and float on top of the soup.

Remove the cooking pot from the container and place under the grill until the cheese bubbles and turns golden brown.
Serve at once in individual warmed soup bowls. Alternatively, pour the soup into the flame-proof soup bowls. Float the French bread with the cheese in each bowl of onion soup and place them under the grill.
Serves 4.
Shared by Sadiqa in Saudi
Sadiqa suggests broiling the French bread and cheese separately instead of putting the whole pot in the oven.


French Onion Soup with Swiss Cheese


INGREDIENTS:
6 cups sliced yellow onions
1/4 cup melted butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sugar
2 tablespoons all-purpose flour
2 quarts hot beef broth
1/2 cup dry white wine
1 cup shredded Swiss cheese
croutons
PREPARATION:
Directions for French onion soup
Sauté sliced onions in butter until golden brown. Sprinkle with the salt and pepper, sugar, and flour. Stir well and cook for 2 to 3 minutes longer. Add the beef broth; cover and simmer for 30 minutes; add dry white wine. Spoon French onion soup into ovenproof bowls; top with croutons and cheese. Place French onion soup under broiler until cheese is melted. French onion soup serves 8.


French Onion Cabbage Soup

Recipe by: Marge Devinney - Illinois

1 1/2 lb. ground beef, browned
1/2 head cabbage
2 cup celery, chopped
1 (46 oz.) tomato juice
1 pkg. dry onion soup
1 tsp. sugar
1 cup water

Simmer all together until vegetables are tender, or all day in crock pot.