If you ever have too many onions in your life, try Moosewood’s Onion Soup, suggested by formed Root Radical crew member Meghan. Tip: consider using a slow cooker to caramelize the onions for this meal.
Moosewood Vegetarian French Onion Soup
- 2 tablespoons butter
- 4-5 yellow onions thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 2 Sprigs fresh thyme or a scant 1/2 teaspoon dried thyme
- 4 cups hot water
- 2 tablespoons soy sauce
- 3 tablespoons dry white wine
- White pepper to taste
- Day-old sourdough or peasant bread
- Swiss Cheese
Over a medium heat, melt butter in a heavy-bottomed saucepan. Add the onions and salt. Sweat the onions for 10 minutes, stirring often.
Add the mustard and thyme. Stir, turn down the heat to low and cover the pan with a tight-fitting lid. Let the onions cook in their own juices for 35 minutes.
Add the water, soy sauce, wine, and white pepper. Stir soup, bring to simmer and cook for 10 minutes more.
Heat the broiler on low heat (if option). Place oven-safe bowls onto a cookie sheet and fill bowls 3/4 full with soup. Cover each soup with a slice of bread and a few slices of Swiss cheese. Put the cookie sheet under the broiler and broil until the cheese is melted. Serve immediately.