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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This delectable, vegetarian version of onion soup really warms the heart! Ingredients:
3 tablespoons extra virgin olive oil |
4 large yellow onions, diced |
4 leeks, including 1 inch of the tender greens, well-washed and diced |
5 garlic cloves, minced |
6 cups good-quality vegetable stock |
1 1/2 cups fruity red wine |
2 tablespoons balsamic vinegar |
1 tablespoon red wine vinegar |
salt & freshly ground black pepper, to taste |
3/4 cup freshly grated parmesan cheese |
6 slices country bread |
Directions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add onions and leeks, stirring occasionally until vegetables are soft, about 10 minutes.
3. Add garlic and stir, sautéing for 1 minute.
4. Add the stock and simmer for about 30 minutes, without a lid, until vegetables are very soft.
5. Stir in wine, vinegars, and salt and pepper to taste.
6. Toast the bread and place one slice in the bottom of each of 6 soup bowls.
7. Ladle the soup into bowls.
8. Sprinkle cheese evenly over each serving and serve immediately.
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