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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Attempting to make a vegetarian French onion soup is a challenge because most versions rely on beef broth. Red wine, tomato paste, and fresh herbs flavor this soup. Don't be tempted to use sweet yellow onions - besides being too sweet, they're also watery. Ingredients:
2 teaspoons butter |
cooking spray |
4 red onions, quartered and thinly sliced crosswise (about 2 1/2 pounds) |
1 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
1 cup dry red wine |
2 tablespoons tomato paste |
1 quart water |
1 cup canned diced tomatoes, drained |
1 teaspoon minced fresh rosemary |
1/8 teaspoon dried thyme |
4 parsley sprigs |
2 bay leaves |
1 tablespoon low-sodium soy sauce |
6 (1/2-inch-thick) slices diagonally cut french bread baguette |
3/4 cup (3 ounces) shredded gruyère cheese |
1/3 cup (1 1/2 ounces) grated asiago cheese |
Directions:
1. Melt the butter in a large Dutch oven coated with cooking spray over medium heat. Add the onions, salt, and pepper; cover and cook over low heat 30 minutes or until onions are browned, stirring occasionally.
2. Increase heat to medium-high; stir in wine and tomato paste. Cook until wine almost evaporates (about 5 minutes). Add water, tomatoes, rosemary, thyme, parsley, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in soy sauce; discard parsley and bay leaves.
3. Preheat broiler.
4. Ladle 1 1/3 cups soup into 6 ovenproof bowls. Place bowls on a baking sheet. Top each serving with 1 bread slice, and sprinkle each bread slice with 2 tablespoons Gruyère and about 1 tablespoon Asiago. Broil 3 minutes or until cheese melts.
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