Vegetarian French Onion Soup

October 11, 2021

 

This vegetarian version of the classic French Onion soup features local, organic onions and with winter on the horizon, this easy weeknight recipe will be perfect for the whole family and a great way to use plentiful onions. We love to top this with sourdough from ACQ bakery, which is available at our Market + Cafe in Carroll Gardens.

serves: 2

ingredients: 

• 1 ½ lb Local Roots Red Onions
• 2 tbsp olive oil
• 1 tsp salt
• 3 cloves of garlic, minced
• 1 tbsp Local Roots butter
• ¼ cup red wine
• 4 cups vegetable stock
• 1 tbsp Worcestershire sauce
• ½ tbsp soy sauce
• ¼ tsp thyme
• 1 tsp freshly ground black pepper
• 1 loaf Local Roots ACQ sourdough
• 1 block Local Roots Cave Aged Cheddar, grated

method:

1. Halve, peel, and slice the onions. Mince the cloves of garlic. Heat a large pot to medium and add 2 tbsp of olive oil. Add in the sliced onions, then sprinkle over 1 tsp of salt. Stir to coat, then place lid on and let the onions steam and soften for 5 minutes.
2. Remove the lid and caramelize the onions by stirring every few minutes to make sure no onions are sticking to the bottom or burning. The process will take 20-30 minutes. You’ll know the onions are ready when they are softened and brown, almost jammy in texture.
3. Add the minced garlic and 1 tbsp of butter and stir for another minute until the flavors meld.
4. Pour the wine in, using the liquid to deglaze and pick up any sticking bits. 
5. Add in the vegetable stock, Worcestershire sauce, soy sauce, and thyme. Simmer for 15 minutes.
6. Taste for salt. Depending on which vegetable stock you use, you may need to add more. Grind in black pepper. 
7. Using your hands, tear the ACQ sourdough into craggy chunks that are bite sized. You can slice if you like, but we prefer the way the craggy chunks soak up the soup. Toast in a pan for 3-5 minutes in a pan on medium-high. Grate the cave-aged cheddar. 
8. Ladle the soup into oven-safe bowls and float the bread chunks on top. Sprinkle the cave-aged cheddar and place the bowls on a cookie sheet. Broil until the cheese has melted and browned. Keep a close eye on it as it broils — it can burn in a few seconds. Carefully remove the tray from the oven and remember to move the bowls with oven mitts on. Enjoy!

 

This recipe was created by Local Roots recipe developers Irena Huang.

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