The Pioneer Woman Tasty Kitchen
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French Onion Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This vegetarian twist on a classic soup uses a secret ingredient we all have on hand from our holiday baking. It lends a depth of flavor, so you’ll never miss the beef stock. And, as for cheese, use what you like. Gruyere or Swiss are traditionally used, but since I’ve thrown tradition out the window, go for whatever melting cheese strikes your fancy.

Ingredients

  • 4 Tablespoons Butter
  • 4 whole Large Onions, Sliced
  • 1 whole Dried Bay Leaf
  • Salt And Freshly Ground Pepper, To Taste
  • 2-½ cups Water
  • 1 clove Garlic, Crushed
  • 1 Tablespoon Sherry Vinegar
  • 1 Tablespoon Molasses
  • 4 slices (1-inch Thick) Baguette, Toasted
  • 4 ounces, weight Shredded Provolone, Swiss Or Any Melting Cheese Of Your Choosing

Preparation

Melt butter in a 6-quart stockpot over medium-high heat. Add onions, bay leaf and season with salt and pepper; stir to coat well. Saute until they begin to soften and become golden, about 15 minutes. Cover pot and reduce heat to medium-low. Cook, covered, until onions are softened, about 20 more minutes.

Remove and discard bay leaf. Stir, scraping up browned bits at the bottom of pot. Raise heat back to medium-high and slowly pour in the water. Add garlic clove, sherry vinegar and molasses. Bring to a boil. Reduce heat to a simmer and cook for 10 more minutes. Taste, and season with additional salt and pepper if necessary.

Preheat broiler. Evenly ladle soup into 4 oven-safe bowls. Place one slice of toasted baguette on top of each. Evenly sprinkle cheese on top and place on a rimmed baked sheet. Cook under the broiler until cheese is golden and bubbly, about 3 to 5 minutes.

4 Comments

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carey805 on 6.15.2010

Oh, I am in love. I’ve been longing for onion soup ever since becoming a vegetarian, many many years ago. Thank you !

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LindaLee on 1.11.2010

This looks wonderful. I always assumed you had to use a beef broth.

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jenniferperillo on 1.11.2010

Thanks. It’s always fun to use ingredients in new and tasty ways.

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culinarycapers on 1.11.2010

I love your creative use of molasses, I am always looking for new ways to ad depth to recipes. beautiful photo too!

One Review

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workinghardmomma on 6.16.2010

This was delicious! I thought the broth came out a little light, but tasted great.

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