Today we have the scent of vegetarian french onion soup wafting through the house. Years ago we instituted Soup Sunday at our home. Sometimes it is something I make on the fly, sometimes it is planned, sometimes in the crock pot - the variety is endless, depending on my mood. The reasons are two fold: 1) It is easy and nutritious and 2) It makes great left overs.
French Onion Soup Recipe (adapted from one I read in the San Francisco Chronicle)
2 Leeks - white part only (save the green ends in your vegetable stock bag in the freezer)
2 Yellow Onions
Olive Oil
Fresh Ground Pepper
Dash of Dried Thyme
4 Cups Homemade (or bought) Vegetable Broth
3 Garlic Cloves
Swiss Cheese
Toasted Bread (French is traditional)
Directions:
Slice Leeks (make sure you wash them really well) and onions extremely thin. I did this by hand, but if you have a mandolin this would be a perfect use for it. Saute in pan with olive oil until onions are translucent.
Mince Garlic and place in crock pot.
Add Onions, broth, herbs and pepper into crock pot. Cook on High for 4 hours or on low or up to 8 hours.
Place slice of cheese and bread on bottom of bowl and spoon in finished soup to serve. This is the cheaters way. If you want to be traditional you would put the soup in the bowl, then the bread, then the cheese and place in the oven an broil it. I am too impatient to do this when dinner rolls around.
Serve with a small salad and dinner is done!
