New York Classic Onion Soup(Vegetarian) |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This soup is good year round. From the cookbook 365 Vegetarian Soups by Gregg R. Gilespie. Ingredients:
1/4 cup margarine (i use smart balance) |
2 large sweet onions, thinly sliced |
4 (14 1/2 ounce) cans vegetable broth |
1 cup water |
1/4 cup dry red wine (can leave out or use a splash of red wine vinegar) |
1 teaspoon worcestershire sauce |
3 sprigs parsley |
salt |
pepper |
toasted french bread |
1/2 cup grated parmesan cheese |
Directions:
1. Melt the margarine in a soup kettle or Dutch oven, and saute the onion until tender, about 8-10 minutes. Add broth, water, wine, Worcestershire sauce, and parsley. Bring to a boil, then reduce to a simmer, and cook, stirring occasionally, for about 20 minutes.
2. Position the rack in the center of the oven and preheat to 450*.
3. F. Have oven proof soup bowls ready.
4. Turn off the heat, adjust the salt and pepper to taste, discard the parsley, and pour into oven proof soup bowls. Top each bowl with a slice of toasted bread, sprinkle with cheese, and bake until cheese is melted, 3-5 minutes.
5. Remove from heat and serve immediately.
|
|