day 2 of soup.

Good morning! I’m off to work in t-30 mins., but here’s today ‘s soup recipe. A vegetarian French onion soup that won’t make you cry. Halved-onions caramelize nicely in the oven, saving you the trouble of chopping them finely, sobbing, and caramelizing them on the stove top. Happy soup eating! xo, m

Onion Soup

Serves 4

onions – 4 medium (I recommend using yellow onions rather than white)
butter – 1 – 2 tablespoons
a glass of white wine
vegetable stock 6+ cups (or mushroom stock; it’s available at Whole Foods and the like, and it is an excellent substitute for beef broth)
a small french loaf
grated Gruyere, Emmental or other good melting cheese – a few generous handfuls

Set the oven to 390 degrees. Peel the onions and cut them in half from tip to root, then lay them in a roasting tin and add the butter, salt and some pepper. Roast until they are tender and soft, and toasted dark brown here and there. You might have to turn them now and again.
Cut the onions into thick segments. Put them in a saucepan with the wine and bring to the boil. Let the wine bubble until it almost disappears (you just want the flavour, not the alcohol), then pour in the stock. Bring to the boil and simmer for about twenty minutes.
Just before you want to serve the soup, make the cheese croutes. Cut the loaf into thin slices and toast lightly on one side under a hot grill (broiler). Turn them over and sprinkle with the grated cheese. Get the soup hot, ladle it into bowls and float the cheese croutes on top. Place the bowls under a hot grill (broiler) and leave until the cheese melts. Eat immediately, whilst the cheese is still stringy and molten.

Adapted from Nigel Slater’s The Kitchen Diaries.

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