Vegetarian French Onion Soup Au Vin With Jarlsberg Garlic Toast Recipes

VEGETARIAN FRENCH ONION SOUP

Steps:

• Melt butter and olive oil in a pot over medium heat. Add red onions and sweet onions; sprinkle with kosher salt and sugar. Cook, stirring frequently, until onions are very tender and caramelized, about 45 minutes.
• Pour mushroom broth, sherry, Worcestershire sauce, parsley, herbes de Provence, and bay leaves into onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes.
• Reduce heat to low and remove bay leaves. Pour balsamic vinegar into soup and adjust seasoning. Mix well.
• Place Parmesan cheese rind in the center of the pot and submerge, but do not stir. Cook soup for an additional 20 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange bread slices on a baking sheet.
• Broil bread slices in the preheated oven for 2 to 3 minutes per side. Remove from the oven and set aside.
• Carefully remove cheese rind from the pot and discard.
• Fill 4 oven-safe bowls evenly with soup and sprinkle each with a light layer of grated Gruyere cheese and Parmesan cheese. Top each with 2 bread slices and sprinkle each with remaining Gruyere cheese and Parmesan cheese. Place bowls on a baking sheet.
• Broil soup in the preheated oven until cheese is browned and bubbling, 3 to 5 minutes.

VEGETARIAN FRENCH ONION SOUP AU VIN

Steps:

• Begin by slicing your onions to the thickness of your preference.
• In a large pot, heat oil over medium heat.
• When oil is hot add onions and cook until soft.
• Add the garlic and sugar and continue to cook. You will need to stir frequently. Continue cooking for approximately 20 minutes or until the onions are an amber color.
• Stir in flour and cook 2-3 minutes while tossing the onions.
• Start to add the broth. You may need to wisk to keep the flour from lumping up.
• Bring to a boil.
• Stir occasionally, watch for soup to thicken. If soup does not thicken appropriately mix approximately another tablespoon of flour with enough water to make a runny paste and whisk into soup.
• Add wine and season with salt and pepper to taste.
• Reduce heat to low setting and cover.
• Let simmer 10 minutes and it will be ready to serve.

VEGETARIAN STOUT FRENCH ONION SOUP

Steps:

• Toss mushrooms and flour together in a bowl until coated.
• Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
• Combine potatoes, carrots, onion, garlic, and rosemary in a large stockpot; top with cooked mushrooms. Stir beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper into vegetable mixture. Cover stockpot and cook over medium-high heat until vegetables are tender and soup flavors have blended, about 1 hour.
• Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
• Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
• Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
• Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
• Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.

VEGETARIAN FRENCH ONION SOUP AU VIN WITH JARLSBERG GARLIC TOAST

Steps:

• In a large casserole, heat oil over medium heat. Add onions and cook, stirring occasionally until soft, 5-7 minutes.
• Add garlic and sugar. Continue to cook, stirring often, until onions turn an amber color, 20-25 minutes.
• Stir in flour to coat onions and cook, stirring, 2-3 minutes.
• Gradually add broth, stirring constantly to prevent any lumps from forming.
• Bring to a boil, stirring occasionally, until soup thickens, 5-7 minutes.
• Add wine, salt and pepper. Cover, reduce heat to low, and simmer 5 minutes.
• Make the toasts: Preheat oven to 425*.
• Cut garlic cloves in half. Rub bread slices with garlic.
• Top each bread slice with cheese. Set on an ungreased baking sheet.
• Bake 4-5 minutes until cheese melts.
• To serve: ladle soup into bowls and float Jarlsberg Garlic Toast on top.