Recipe by EdsGirlAngie
This is a wonderful vegetarian version of French onion soup (no beef stock), using five different members of the onion family. I always use my Rich Brown Vegetable Stock, but you could use a good canned vegetable stock, and if not part of a vegan meal, enjoy with garlic croutons with melted cheese! Mmmmm!
Top Review by Bergy
Excellent tasting soup. I made your Rich brown Vegetable Stock and used that as suggested - this is a very satisfying soup that is perfect on a Winters day - we had over a foot of snow last night so this went down well for lunch today. I slow sauted the veggies for almost 45 minutes until they were golden. This, I think, gave a lovely color to the soup and a mellow flavor. I put "Rosemary Garlic Croutons from St Augustine" on top of the soup in the individual bowls just before serving. I snapped a picture of the soup so watch for it in "Everything Else" Thanks EdsGirl for another "Comfort" food recipe for me to enjoy
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 leeks, white part only,chopped
- 3 large shallots, minced
- 3 cloves garlic, minced
- 3 green onions, sliced
- 4 cups rich brown vegetable stock (This is one of my posted recipes; but you can use another good vegetable stock.)
- 1⁄2 tablespoon soy sauce or 1⁄2 tablespoon tamari soy sauce
- 1⁄2 tablespoon molasses
- 3⁄4 teaspoon salt
Directions See How It's Made
- Saute onion and leeks in olive oil until soft.
- Add shallots, garlic and green onions and cook slowly for about 30 minutes, stirring occasionally, until vegetables are soft, cooked down and browned.
- Add stock, soy sauce and molasses.
- Scrape up browned bits, bring to a boil, then turn down heat and simmer partly covered for 30 minutes (less if you like firmer vegetables).
- If not a vegan meal, this soup can be served with garlic bread croutons with melted cheese.