Vegetarian French Onion Soup Au Vin 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 Dutch oven, heat 4 tablespoons oil over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add mushrooms, garlic, balsamic vinegar and soy sauce; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 30 minutes. Uncover and let simmer for another 30 minutes., Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

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.

Steps:

• Heat olive oil over medium high heat in stock pot and add sliced onions.
• Cook covered so as to not brown onions, stirring occasionally until almost fully cooked (about 10 minutes).
• Add broth, wine, Gravy Master, and pepper and bring to boil.
• Reduce to low and simmer about 30 minutes.
• Top hot soup with cheese. (Optional).

Steps:

• Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
• Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.
• Preheat broiler, ladle soup into six heat-proof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.

Steps:

• In a large casserole, heat oil over medium heat. Add onions and cook, stirring occasionally until soft, 5-7 minutes.
• Add garlic and sugar. Continue to cook, stirring often, until onions turn an amber color, 20-25 minutes.
• Stir in flour to coat onions and cook, stirring, 2-3 minutes.
• Gradually add broth, stirring constantly to prevent any lumps from forming.
• Bring to a boil, stirring occasionally, until soup thickens, 5-7 minutes.
• Add wine, salt and pepper. Cover, reduce heat to low, and simmer 5 minutes.
• Make the toasts: Preheat oven to 425*.
• Cut garlic cloves in half. Rub bread slices with garlic.
• Top each bread slice with cheese. Set on an ungreased baking sheet.
• Bake 4-5 minutes until cheese melts.
• To serve: ladle soup into bowls and float Jarlsberg Garlic Toast on top.