veg m & p: Baked Five-Onion Soup

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* Exported from MasterCook *

 

Baked Five-Onion Soup

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 49

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 small yellow onion -- thinly sliced

1 small red onion -- thinly sliced

1 washed well and chopped leek -- white part only

2 shallots -- minced

1/3 cup brandy

6 cups vegetable stock

(see separate recipe)

OR water

2 scallions -- minced

1 tablespoon vegetarian Worcestershire sauce

Salt and freshly ground black pepper

4 1/2 inch French or Italian bread slices -- up to 6 slices

1/2-inch-thick

4 slices Fontina cheese or Soy mozzarella -- up to 6 slices

 

Serves 4 to 6

 

Classic French onion soup is made with one kind of onion, but I enjoy the

subtle flavor differences of a number of the members of the onion

family. And where better than an onion soup to bring the whole family

together? Some people add wine to their onion soup, but I prefer the depth

a little brandy gives to it. Of course, you can omit the alcohol

altogether if you prefer, and add a splash of tamari soy sauce

instead. Vegetarian Worcestershire sauce, made without anchovies, is

available in natural food stores. Like the brandy, it adds a layer of

complexity, but if you can't find it the soup will still taste fine.

 

1. Heat the oil in a large saucepan over medium heat. Add the yellow and

red onions, leek, and shallots, cover, and cook, stirring occasionally

until softened, about 10 minutes. Remove the lid, add the brandy, and stir

until the alcohol cooks off, about 5 minutes.

 

2. Add the stock, scallions, and Worcestershire, bring the soup to a boil,

and season with salt and pepper to taste. Reduce the heat to low, cover,

and simmer for 30 minutes.

 

3. Preheat the broiler. Ladle the soup into flameproof soup crocks, top

each with a slice of bread and cheese, and run under the broiler until the

cheese melts (see Note). Serve at once.

 

Note: If you don't have soup crocks, place the bread on a baking sheet, top

each slice with cheese, and run under the broiler to melt the cheese and

toast the bread. Ladle the soup into bowls top with the bread, and serve

at once.

 

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