I love Onion Soup. Traditionally, if you’re not kosher, it is made with beef broth and has grilled bread covered with melted cheese that drips down your mouth as you eat it. That doesn’t work for a Kosher house. I could make it with beef stock and leave out the cheese; but my daughter is vegetarian so that’s not an option. I could also make this vegetarian version and add the bread and cheese; if I’m serving it at a dairy meal. Generally, I only make soup for a mainly meat Friday night dinner so I keep it vegetarian.
There is something magical about the flavors that emerge from truly caramelized onions. You can add a slice of grilled bread on top of the Onion Soup; and even top it with vegan cheese if you desire. For me, the rich flavors of the onions, thyme and wine make a very flavorful soup that will leave your guests asking for more.
For another recipe based on onions, click on the link for Onion Marmalade.
Prep: 15 minutes
Note: Onions take a longer time than you might imagine to caramelize. Don’t be impatient. First, they have to give up their natural juices before the sugar in them can begin to turn the slices golden brown. The flavor is worth the wait! I have made this Onion Soup in a Dutch Oven and a large deep skillet. I recommend the large skillet in which the onions have more surface area to caramelize. The only downside to the skillet is that you will probably want to transfer the soup to another pot to serve it. For me, it’s worth the extra pot. I’ve used a Dutch Oven often and gotten excellent results. Cooks’ choice!
