Vegetarian French Onion Soup
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.
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INGREDIENTS
Nutrition- 2teaspoons unsalted butter
- 1tablespoon vegetable oil
- 5
- 3
- 1⁄2teaspoon salt
- 2tablespoons all-purpose flour
- 6
- 1⁄3cup dry sherry
- 1teaspoon Dijon mustard
- 1teaspoon sherry wine vinegar
- 6slices sourdough bread, toasted (1/2 inch thick)
- 2⁄3
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DIRECTIONS
- 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.
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