It has been a very cold week. Therefore, a warm soupe à l’oignon has been an ideal meal.
Soupe à l’Oignon
800 grams of onions
800 ml of vegetable stock
1 glass of white wine
50 grams of butter
50 grams of olive oil
Cheese. I had a mix of havarti, emmental and comte cheeses
Baguette bread in slices
For this soup, I use a kind of iron cast pot.
Wash and slice the onions. Melt the butter with olive oil, and add the onions, salt, and pepper. Cook the onion at low heat for 30 minutes. Add the wine, and let it simmer for 5 minutes. Add the vegetable stock, and let it simmer for 15-25 minutes. Correct it for salt.
To serve: Place a piece of sliced baguette in a clay pot. Add the soup, and on top add the grated cheese. Grill it for 5-7 minutes or until golden brown.....ENJOY!!
I want both! The soup looks so nicely golden and cheesy...absolutely right up my alley.ReplyDelete
I have never seen a vegetarian onion soup - it looks rich and delicious. thanksReplyDelete