Onion soups have been a popular dish as far back as Roman times. They were viewed as “peasent food” as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century made with beef broth and caramelized onions, then topped with a crouton and places under a broiler. The idea of serving bread in soups is reminiscent of “sops”, or pieces of bread used to soak broth or gravies in the medieval times. French cuisine became popular in the U.S. in the 1960’s, and we have enjoyed this soup ever since.
The original beef broth and cheese recipe may have been fine for Renoir and Gauguin, but is in dire need of a make-over worthy of today’s starving artists.
For the soup:
-3 large red onions, sliced thinly
-4 cloves minced garlic
-1 tablespoon vegan margarine (I like Earth Balance Soy-Free)
-1 cup creme sherry
-6 cups water
-2 tablespoons apple cider vinegar
-1 teaspoon fresh ground black pepper
For the crouton:
-Slices of thick french bread
– Parmesan Cheeze https://myculinaryconfessions.wordpress.com/2010/02/16/parmasean-cheeze/
Take the first 4 ingredients and place them in the bottom if the pot, cover and cook for about half an hour until the onions are tender. Feel free to add water if the onions start to stick to the bottom of the pot. Add the remaining ingredients and cook for another half hour.
For the crouton:
Take a slice of bread and spread a liberal layer of Gruyere on top, followed by 2 tablespoons of Parmesan cheeze and place in a toaster oven until the top starts to brown. Place over a bowl of French Onion soup and garnish with a sprig of cilantro. Imbibe alone, or with company, but please, enjoy responsibly, as this vegan onion soup may be habit forming.