Prep 15 mins
Cook 1 hr 25 mins
From the January 2006 issue of The Vegetarian Times. You can't tell this version from the traditional one. It has only 10.5g of fat and an amazing flavor.
- 2 teaspoons unsalted butter
- 1 tablespoon vegetable oil
- 5 large onions, halved and thinly sliced (about 3 lbs)
- 3 garlic cloves, minced
- 1⁄2 teaspoon salt
- 2 tablespoons all-purpose flour
- 6 cups roasted vegetable broth or 6 cups low sodium vegetable broth
- 1⁄3 cup dry sherry
- 1 teaspoon Dijon mustard
- 1 teaspoon sherry wine vinegar
- 6 slices sourdough bread, toasted (1/2 inch thick)
- 2⁄3 cup gruyere or 2⁄3 cup jarlsberg cheese, shredded
- 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.
Spectacular recipe. I'd increase the sherry quantity to 1/2 cup, otherwise perfect :)
This was a good base to work from however I could tell the measurements of the ingredients were off as well. For a four cup serving which equates to 32 ounces (your standard vegetable broth portion) I used two mid sized onions, two garlic cloves, two tablespoons of butter & one tablespoon of olive oil. I also adjusted the cooking sherry down to 1/4 cup and substituted out red wine vinegar for the sherry vinegar. In addition, I used regular yellow mustard for the dijon so as to not sweeten it up as much. Flour was also reduced down to one tablespoon. Lastly, I salted, peppered and added ground parsley at the end to get it exactly how I wanted it. The result was an aromatic gourmet soup that not only tasted amazing but looked beautiful as well. I would have rated this recipe five stars had they assembled it the way I have mentioned above.
I made the soup last night and had a bowl with lunch this morning and am rather disappointed. The soup is bland and I am really not looking forward to eating the rest of the pot. Made a written with one exception - no sherry vinegar on hand.