Vegetarian French Onion Soup Au Vin With Jarlsberg Garlic Toast Recipes

Steps:

• Melt butter and olive oil in a pot over medium heat. Add red onions and sweet onions; sprinkle with kosher salt and sugar. Cook, stirring frequently, until onions are very tender and caramelized, about 45 minutes.
• Pour mushroom broth, sherry, Worcestershire sauce, parsley, herbes de Provence, and bay leaves into onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes.
• Reduce heat to low and remove bay leaves. Pour balsamic vinegar into soup and adjust seasoning. Mix well.
• Place Parmesan cheese rind in the center of the pot and submerge, but do not stir. Cook soup for an additional 20 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange bread slices on a baking sheet.
• Broil bread slices in the preheated oven for 2 to 3 minutes per side. Remove from the oven and set aside.
• Carefully remove cheese rind from the pot and discard.
• Fill 4 oven-safe bowls evenly with soup and sprinkle each with a light layer of grated Gruyere cheese and Parmesan cheese. Top each with 2 bread slices and sprinkle each with remaining Gruyere cheese and Parmesan cheese. Place bowls on a baking sheet.
• Broil soup in the preheated oven until cheese is browned and bubbling, 3 to 5 minutes.

Steps:

• In a large saute pan melt the butter and add diced onions, cook until the onions are caramelized.
• In an 8 qt crock pot mix all the ingredients together, put on high and let come to a boil - approximately 3 1/2 hours, then turn down to low and let simmer until ready to eat.
• When ready to eat take sliced bread and put on a baking sheet cover with cheese and melt the cheese on the bread. Serve individual bowls of soup and then put the cheese bread on top of the soup ~ enjoy.

Steps:

• Begin by slicing your onions to the thickness of your preference.
• In a large pot, heat oil over medium heat.
• When oil is hot add onions and cook until soft.
• Add the garlic and sugar and continue to cook. You will need to stir frequently. Continue cooking for approximately 20 minutes or until the onions are an amber color.
• Stir in flour and cook 2-3 minutes while tossing the onions.
• Start to add the broth. You may need to wisk to keep the flour from lumping up.
• Bring to a boil.
• Stir occasionally, watch for soup to thicken. If soup does not thicken appropriately mix approximately another tablespoon of flour with enough water to make a runny paste and whisk into soup.
• Add wine and season with salt and pepper to taste.
• Reduce heat to low setting and cover.
• Let simmer 10 minutes and it will be ready to serve.