french onion soup?

Question

can you please teme how to make french onion soup (VEGETARIAN STYLE ) PLEASE

Answer 1

3 ounces Butter
1 pound Large white onions, thinly sliced
1 tablespoon All purpose flour
1 1/2 quart Vegetable stock (The best way to make this stock is with "Better Than Boullion" brand vegetable base. It has a ton of flavor)
salt and freshly ground pepper
extra virgin olive oil
garlic powder
6 slices Crusty French bread (or use twice as many smaller slices)
Grated fresh parmesan cheese
Slices of aged swiss cheese (as needed to cover)

Directions:

Melt butter in a large saucepan/pot. Add the onions and cook over low heat, stirring constantly for about 20 minutes until they become soft and golden. Sprinkle in the flour and stir for 2 minutes.

Pour in the stock, season with salt and pepper and bring to a boil. Cover and cook over very low heat 45 minutes, stirring occasionally.

Toast one side of the bread slices under the broiler, flip over, drizzle olive oil, shake garlic powder lightly, sprinkle parmesan cheese on them and broil again until cheese is melted.

Divide the slices among individual small flameproof soup bowls. If the bread is small, you can place one and half or two pieces on the bottom. Pour the soup into the bowls, sprinkle more parmesan on top and lay slices of Swiss cheese to cover the entire opening of the bowl.

It's better if you let the cheese hang slightly over the edge so that it melts to the bowl and makes crusty cheese pieces to pick off (my personal favorite).

Answer 2

Try this....

Vegetarian French Onion Soup

This recipe uses vegetable stock instead of the traditional beef broth, creating a delicious french onion soup that is vegetarian friendly. Great for those chilly autumn days.

4-6 servings

2¼ hours 20 min prep

INGREDIENTS

6 onions
60 g butter
1 teaspoon sugar
3 tablespoons flour
9 cups vegetable stock
salt and pepper
1 French bread
1/2 cup grated gruyere or cheddar cheese

DIRECTIONS

Peel the onions and slice into fine rings.
Heat the butter in a large pan, add onion and cook slowly over low heat for about 20 minutes, or until very tender.
Add the sugar and flour and cook, stirring, for another 1-2 minutes until mixture is starting to turn golden.
Stir in stock and simmer, covered, over low heat for 1 hour.
Season with salt and pepper.
Preheat oven to moderate 350 degrees.
Cut bread sticks into 1/2 inch slices.
Bake 20 minutes, turning once, until the slices are dry and golden.
Top each slice with some grated cheese and place under hot grill until cheese has melted.
Serve soup topped with toasted cheese croutons.

Answer 3

French Onion Soup I SUBMITTED BY: chefbuzz PHOTO BY: SarahS "The best onion soup you will ever have!!!!!" RECIPE RATING: Read Reviews (143) Review/Rate This Recipe PREP TIME 15 Min COOK TIME 45 Min READY IN 1 Hr SERVINGS (Help) Servings US METRIC INGREDIENTS (Nutrition) 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 Add to Recipe Box Add to Shopping List Add a Personal Note 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

Answer 4

Quarter 2.5 LARGE yellow or white (not sweet) onions per person. Slice about 1/4-1/2 inches thick.

Fry in just a little olive oil. Do not add salt at this time.
Allow these to cook until dark and carmelized. VERY dark.

add
bay leaf
(optional) garlic to taste
marjoram (traditional)
white wine to taste
vegetable broth to make it 'soupy' as you like
season to taste

Serve with a crouton of toasted bread.

(If you're lacto), Butter one side and float the butter side down (prevents sinking) cover with your choice of cheese - emmental, gruyere, swiss, whatever...avoid mozzarella, too stringy.

Place under a broiler until the cheese toasts and enjoy!

Best wishes

Answer 5

2 cups water
add 1 cup soya sauce
2 tblsp French's Mustard
3 tsps sunflower oil
1 # French Onions thin sliced
Bring to boil
then add 1/4 cup apple cider
or 1/5 cup vinegar
then add
1/2 tblsp French seasoning salt
finish cooking then add
bread crumbs and any of
Sour Cream
Quark
or Soya Cheese
let that melt and then serve hot in bowls!

that is my original recipe.. hope U enjoy!

Answer 6

Any of those recipes sound great (apart from the stupid one about adding onions to chicken broth & stirring - this is the Vegetarian & Vegan section!). Just make sure that any cheese you use is suitable for vegetarians, ie not made with rennet taken from the stomachs of dead calves.

Answer 7

2 teaspoons unsalted butter
1 tablespoon vegetable oil
5 large onions, halved and thinly sliced (about 3 lbs)
3 garlic cloves, minced
1/2 teaspoon salt
2 tablespoons all-purpose flour
6 cups roasted vegetable broth or low sodium vegetable broth
1/3 cup dry sherry
1 teaspoon Dijon mustard
1 teaspoon sherry wine vinegar
6 slices sourdough bread, toasted (1/2 inch thick)
2/3 cup gruyere or jarlsberg cheese, shredded

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.

Answer 8

put onions add chicken broth stir

Answer 9

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35031,00.html?rsrc=search

Answer 10

not sure google it