French Onion Soup
Serves 6 to 8
8 cups sliced onions
1 tablespoon olive oil
1 cup red wine
8 cups prepared vegetable broth, recipe below
1/4 cup reduced-sodium tamari
¼ teaspoon fresh ground black pepper
Sea salt, as needed
Slices of French bread, about ¾-inches thick, as needed
Shredded vegan cheese, as needed
1. Heat the oil in a large pot over medium heat. Stir in the onions and cook, covered, for 10 minutes. Stir, reduce the heat to medium-low and continue to cook, covered, for another 30 minutes, stirring occasionally.
2. Uncover and stir. Continue to cook, stirring more frequently until the onions are sticking too much, about 10 more minutes. This happens because the onions are caramelizing and the sugars from the onions are sticking to the pot.
3. Stir in the wine and cook until the wine is almost evaporated. Stir in the broth, tamari and black pepper. Season with salt. Bring the soup to a boil, and reduce to simmer and cook for 15 minutes.
4. Toast the bread slices in a broiler, top the bread with cheese and continue to cook until the cheese melts. Serve the soup with the toasted bread and cheese floating in the bowl of soup.
Vegetable Broth
10 cups chopped mixed vegetables such as onions, carrots, celery and peppers
2 garlic cloves
1 bay leaf
½ teaspoon whole peppercorn
3 quarts of water
1. Combine the vegetables, garlic, bay leaf, peppercorns and water in a large pot. Bring to a boil, reduce to simmer and cook until the carrots are tender.
2. Strain the soup, composting the vegetables. Broth can be stored in the refrigerator for up to 7 days or frozen for up to 3 months.
© 2010 Copyright Zsu Dever. All rights reserved.