Classic onion soup is made with beef broth and topped with melted cheese. That combo is obviously a no-go for kosher eaters. Since the cheese is the best part, I decided to sacrifice the beef broth. Between the options of vegetable stock and vegetarian beef-flavored stock (several brands make boullion), the latter has more oomph, so I went with that option. The recipe below is based on one by Giada diLaurentis, with a few changes.
Total time: 40 min.
Yield: 4 servings
© Courtney Weiner. All Rights Reserved.
- 3 tablespoons olive oil
- 2 large Vidalia onions, halved and sliced
- 3/4 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons cooking sherry or dry white wine
- 1 teaspoon fresh thyme leaves
- 4 cups vegetarian beef-flavored broth
- 4 slices baguette, toasted
- 4 ounces (or more) grated gruyere cheese
In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the sherry or wine, and cook briefly, loosening any bits that have stuck to the pot. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
Divide the soup between the 4 ovenproof ramekins. Place one slice of bread on top of each ramekin. Top each with cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.