Being the only vegetarian in the house can be tough because I am always scaling down the recipes or dealing with a lot of leftovers. With this recipe I successfully scaled it down and it was delicious! I love french onion soup, but I hate that enormous blob of cheese that you get served at restaurants. Maybe it’s just me but I always hate having to try and cut through the cheese just so I can have some with my soup. Instead of the blob and piece of toast I opted for homemade croutons and shaved gruyere instead. This recipe also put the onions in the broiler instead of sauteing them to shorten the time for the onions to caramelize. Whenever I try to use the broiler my food usually ends up burnt and some of my onions did get a little black, but oddly enough it tasted really good in the soup. Next time I would just deal with the cooking time and carmelize them in a pan but for dinner this time around it worked out.
Vegetarian French Onion Soup for 2
adapted from Vegetarian Times- March Edition
3 small onions, thinly sliced
2 cloves of garlic, minced
1 1/2 cups vegetable broth
1 cup water
2 teaspoons chopped fresh thyme
1 tablespoon vegetable oil
1/2 teaspoon red wine vinegar
salt and pepper to taste (preferably use white pepper)
Turn on the oven to broil. In a bowl toss sliced onions and vegetable oil until well coated and place on a baking sheet. Put under the broiler for 10 minutes. Take out and flip them over and put in for another 10 minutes or until onions begin to brown. Stir in the garlic and put in for an additional 2 minutes. Since cooking time may vary keep a watchful eye on onions making sure they don’t blacken. Once onions have caramelized take out of broiler.
In a medium saucepan combine vegetable broth, water and onions. Bring to a boil. stir in thyme and vinegar, reduce heat to medium low and simmer 10 minutes.
While the soup is simmering make croutons (see below)
2 pieces of asiago focaccia bread (or bread of choice), cubed
To make croutons is very simple, place cubed bread on a baking sheet. Preheat oven to 300 degrees. Drizzle bread with olive oil and if you like add salt and pepper and even some herbs of provence if you have it. Put them in the oven for around 10 minutes or until toasted up. Alternatively you could also make them by adding olive oil to a saute pan and toasting them up on the stove.
Finally ladle some soup in a bowl and toss in grated gruyere and croutons, enjoy!