FRENCH ONION SOUP (veggie friendly!)
I love French onion soup but more often than not it’s made with beef stock which means that it’s off the menu for me. It’s so rich and warming, it’s one of the few meat based things that I do feel I’m missing out on by not eating meat.
A little dab of Vegemite though and I’m free to indulge again. Mr Colonial Cravings even said that he couldn’t tell the difference between this version and one made with beef stock.
The best part of French onion soup is, of course, the melty, gooey cheesy Gruyère smothered crouton floating on the surface. Don’t skimp on this. Use proper Gruyère and plenty of it. It’s no bad thing if the bread is a little stale too. Day old bread will soak up the delicious flavours of the soup better than fresh bread.
serves 2-4 (depending on how greedy you are)
2 large onions
2 tbsp butter
2 fat garlic cloves
3 tbsp brandy
1 litre vegetable stock
small sprig of thyme
1 tsp Vegemite (optional – you can season it with salt if you prefer but tis helps with the colour too)
1/2 tsp mustard powder (optional)
slices of baguette
50g veggie friendly Gruyère, grated
1 box of tissues (if you’re anything like me cutting onions!)
Peel the onions and cut them in half or quarters (depending on how big they are). Slice them quite thinly.
Melt the butter over a low heat in a large saucepan and then toss in the onion. Let the onions cook very gently and slowly. You really can’t rush this bit. Stir them frequently and they should steadily become wonderfully dark and caramalized.
Crush the garlic and add this to the pan along with the thyme, brandy and mustard powder. Cook for a couple more minutes before pouring in the stock. Let the soup simmer for 30 minutes and then check the seasoning. Add black pepper to taste and either salt or Vegemite.
Toast enough rounds of baguette to generously top each serving bowl for the soup and then arrange the slices on a baking tray. Pile the grated Gruyère onto them and grill them until they are bubbling and melty.
Fill your serving bowls with the soup and use a fish slice to transfer the cheesy croutons on top of each one. Yum!