Wednesday, August 15, 2012

French Onion Soup

Today would have been Julia Child's 100th birthday. PBS's did a special honoring her birthday and asked folks to make one of her recipes and share it. I decided to make her French Onion Soup vegan and post it. I wanted to do it earlier in the week, but time and life just got in the way - but here it is - last minute and not too shabby of a job! I present Vegan French Onion Soup:
  • Extra-virgin olive oil
  • 8 large onions, thinly sliced into 1/2 moons (3 pounds)
  • Kosher salt 
  • 1 tablespoon flour
  • 3/4 cup white wine
  • 4 bay leaves
  • 6 cups chicken less chicken bouillon
  • 1/2"thick slices baguette (1 per bow)
  • Diaya mozzarella, grated 

Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes.Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook low and slow. Caramelized onions take a long time, about an 30 minutes to an hour.

When the onions are very brown and have gotten considerably smaller, whisk in th flour, cook for 2 miutes. Add the bay leaves, white wine and chicken stock. Bring to a boil and reduce heat and simmer for at least 45 minutes or longer. Taste for seasoning, you may will need to season with salt.

Put plenty of mozzarella on the baguette slices.

Toast until golden brown. Fill bowls 3/4 of the way with the onion soup, float a cheese toast on each bowl.



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