Sunday, January 16, 2011

French Onion Soup

This week, my friend and I decided to co-blog a recipe. He posted his version on his website, Firewater Kitchen. His blog is dedicated to alcohol, either creating libations or cooking with booze. The French onion soup I normally make just has red wine, though we also made this with brandy.

French Onion Soup

* Prep Time: 10 minutes
* Cook Time:
1 hour
* Ingredients (for soup):  
  • 4 cups vegetable broth
  • 2 tbsp soy butter*
  • 4 small red onions, diced
  • 4-5 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup brandy
  • 1/2 cup red wine
  • salt and pepper, to taste
* Ingredients (for topping): 
  • fresh baguette, sliced
  • mozzarella soy cheeze, sliced*

* Recipe:

  1. Dice your onions and set aside.
  2. Place pot on medium heat and add butter. Once melted, add the onions, bay leaf, and salt and pepper.
  3. Caramelize the onions for about half an hour, stirring here and there so they do not stick.
  4. Add the brandy and allow to deglaze. Add the stock, red wine, and thyme.
  5. Cook the soup for another 20-30 minutes.
  6. While the soup is cooking, slice the baguette and top with the cheeze. Bake in oven at 350 degrees until the cheese begins to melt.
  7. Place soup in bowl and top with the cheeze bread slice. Enjoy!
 * Note: The soy butter I used is Earth Balance. For the cheeze, I used Chicago Soydairy's Teese brand. Make sure your alcohol is vegan. Check out Barnivore for more information.

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