Vegetarian French Onion Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 438.6
- Total Fat: 18.8 g
- Cholesterol: 46.1 mg
- Sodium: 1,675.4 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 4.6 g
- Protein: 17.6 g
View full nutritional breakdown of Vegetarian French Onion Soup calories by ingredient
Introduction
On a chilly day, there's nothing more appetizing than a bowl of steaming hot onion soup, bubbling away under a blanket of browned cheese. This is a slow cooker recipe. On a chilly day, there's nothing more appetizing than a bowl of steaming hot onion soup, bubbling away under a blanket of browned cheese. This is a slow cooker recipe.Number of Servings: 6
Ingredients
-
3 lbs sliced onions (about 6-8 medium onions)
2 tbsp melted butter
1 tbsp granulated sugar
1 tsp salt
1 tsp cracked black peppercorns
8 cups of Vegetable Bouillion or Vegetable Stock (good quality)
2 tbsp brandy or cognac (optional)
12 slices of baguette, about 1/2 inch (1 cm) thick
2 cups shreded Swiss or Gruyere cheese
Tips
To cut down time in the slow cooker, for Step 2, brown onions for about 30-45 min in a pot over medium-high heat until brown. Then put back in the slow cooker and add stock.
Since its important that the stock for this soup be very flavorful, I recommend Better than Bouillion vegetable stock (I use half low-sodium and half regular).
Directions
1. In slow cooker stoneware, combine onions and butter. Stir to coat onions thoroughly. Cover and cook on HIGH for 1 hour, until onions are softened.
2. Add sugar, salt and peppercorns and stir well. Place two clean tea towels (or paper towel) each folded in half (so you have four layers) over top of stoneware to absorb the moisture. Cover and cook on HIGH for 4 hours, stirring two or three times to ensure that onions are browning evenly, replacing towels each time. (see tips)
3. Add vegetable stock and brandy, if using. Remove towels, cover and cook on HIGH for 2 hours
4. Preheat broiler. Ladle sop into ovenproof bowls. Place 2 slices baguette in each bowl. Sprinkle liberally with cheese and broil for 2 to 3 minutes until top is bubbling and brown. Serve immediately.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DRJ-LOSINGIT.
2. Add sugar, salt and peppercorns and stir well. Place two clean tea towels (or paper towel) each folded in half (so you have four layers) over top of stoneware to absorb the moisture. Cover and cook on HIGH for 4 hours, stirring two or three times to ensure that onions are browning evenly, replacing towels each time. (see tips)
3. Add vegetable stock and brandy, if using. Remove towels, cover and cook on HIGH for 2 hours
4. Preheat broiler. Ladle sop into ovenproof bowls. Place 2 slices baguette in each bowl. Sprinkle liberally with cheese and broil for 2 to 3 minutes until top is bubbling and brown. Serve immediately.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DRJ-LOSINGIT.