Cozy Onion Soup - Vegan option!
Monday, December 13th, 2010
I made this veg onion soup on a day we were eating meat (the weekend) but i wanted something really cozy and warm for winter. I also had A LOT of supplies left over from Thanksgiving - this is a great recipe for using up onions, any kind of stock you have, stale bread, and any hard/sharp cheese you have; swiss, gruyere, cheddar, etc., plus it’s super cheap. I had a surplus of all of these and didn’t want to waste. Make sure you take the time recommended to let the onions cook, it’ll be worth it. You can also save this soup and reheat with the bread and cheese later. Obviously for our vegan friends, use veg broth and a soy cheese, or no cheese at all. Here we go (adapted from Jamie Oliver’s ‘Jamie at Home’):
Serves 8 (I adjusted for 4 servings, and still had more than could fit in 4 baking soup bowls)
1 Tablespoon butter
handful of fresh sage
6 cloves garlic, peeled and crushed (I sent mine through my garlic press)
5 red onions, peeled and sliced
3 large white onions, peeled and sliced
3 banana shallots (or regular) peeled and sliced
11 oz leeks, trimmed, washed and sliced (I only bought 1 big leek - plenty)
2 quarts HOT low sodium stock: veg, chicken, beef, whatever you have.
8 slices stale bread
7 oz fresh grated cheddar cheese
Worcestershire sauce
1. Put butter, 2 glugs of olive oil, sage and garlic into a thick-bottomed, non-stick pan. Stir everything around and add the onions, shallots, and leeks. Season with salt and pepper. Place a lid on the pan, leaving slightly ajar and cook slowly for 50 minutes, without coloring the veggies. Remove the lid for the last 20 minutes. Stir occasionally.
2. When the onions are silky and soft, add the HOT stock. Bring to a boil, turn the heat down and simmer for 10-15 minutes. You can skim off any fat from the top - or not!
3. Preheat oven or broiler to 500F. Toast your stale bread on both sides - try not to burn it! Correct the seasoning of the soup. Ladle your soup into your oven proof bowls. Tear the toasted bread to fit in each bowl. Feel free to dunk the bread a little bit. Sprinkle with grated cheddar and drizzle over a little Worcestershire sauce. Place bowls on baking sheet.
4. Melt the cheese until brown and bubbling - try not to burn it. Bon Appetit!
Tags: Jamie Oliver, Onion, soup, vegan, vegetarian
Posted in Meal Review | 1 Comment »








